RangerG
Well-Known Member
Brewed first lager. After pitching a big starter (WL800 Pilsner) I put it in the fridge at 60*. Everything seemed to happen in slow motion but by the end of the second day there was blowoff and good fermentation for three weeks, then I racked to secondary. It did smell like rotten eggs at first but that's already gone.
The question is - what is that temp range on the White Labs yeast that I bought mean; 50-55*? Is the 50* the lowest temp or the lowest temp until most fermentation has stopped?
Based on articles I read in Zymergy I thought that by the time I go to the Lagering container I was supposed to be slowly lowering the temp to the mid to higher 30's?
Right now in secondary (total time in ferment 24 days) it's at about 48* to 50* and doing great - plenty of visible activity under the dry-hop canopy.
Should I keep the secondary temp constant until visible activity subsides, then rack to lagering container and start dropping the temp?
Should I bump the temp during secondary like the articles that I have read in Zymergy?
I am not in a hurry and was planning on two or three weeks in secondary followed by 4 to 6 weeks in the lagering container.
Thanks for any imputs. Because if the advice I've copped from this site I am making some real good brews these days.
The question is - what is that temp range on the White Labs yeast that I bought mean; 50-55*? Is the 50* the lowest temp or the lowest temp until most fermentation has stopped?
Based on articles I read in Zymergy I thought that by the time I go to the Lagering container I was supposed to be slowly lowering the temp to the mid to higher 30's?
Right now in secondary (total time in ferment 24 days) it's at about 48* to 50* and doing great - plenty of visible activity under the dry-hop canopy.
Should I keep the secondary temp constant until visible activity subsides, then rack to lagering container and start dropping the temp?
Should I bump the temp during secondary like the articles that I have read in Zymergy?
I am not in a hurry and was planning on two or three weeks in secondary followed by 4 to 6 weeks in the lagering container.
Thanks for any imputs. Because if the advice I've copped from this site I am making some real good brews these days.