I'll be making my first lagger in a couple of days and I heard that after 3 months of lagering at 3C (37F) there should be enough yeast to bottle condition but the guy at the homebrew store told me that I shouldn't lager that long... he told me maybe one week or two tops.
Anyway, I plan on keeping it in primary for 3 weeks at 11-15 C (52-58 F)
Then raise temp to room temp for 2 days (Too kill butterscotch flavors)
Then lager in Secondary for 3-4 months at 3-4 C (37-40 F)
Raise Temp to room temp, add bottling sugar, then bottle condition for 3 weeks
OG should be 1.062
FG should be 1.019
White Labs Octoberfest Lager Yeast (WLP820)
Optimum Fermentation Temperature: 52-58°F
Alcohol Tolerance: Medium-High
I know it's the second time I post this but no one responded the first time, please help...