Eskimo Spy
Well-Known Member
I'm going to do my first lager in the next two weeks, and I had some questions...
Here's the recipe:
9.25 lb. German Pilsner Malt
0.25 lb. Crystal Malt 10°L
0.50 oz. Northern Brewer bittering @ 60 mins.
1.00 oz. German Hallertau bittering @ 60 mins.
0.25 oz. German Hallertau flavoring @ 10 mins.
Wyeast 2042 Danish lager yeast
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When I pitch my starter slurry into the wort, I plan to have the slurry at 45°F and the wort at 50°F, so...
1. How do you cool the wort down to that temp? Should I cool it with my IC, then put it in the primary and put it in my chest freezer and drop the Ranco down to 50°F, then wait and pitch once it's down to proper temp?
2. How do you know whether or not you need a diacetyl rest? I've read Palmer's chapter on lagering, but I saw nothing telling me when to do it or not do it, only how and if "fementation or pitching conditions require it."
Thanks!
Here's the recipe:
9.25 lb. German Pilsner Malt
0.25 lb. Crystal Malt 10°L
0.50 oz. Northern Brewer bittering @ 60 mins.
1.00 oz. German Hallertau bittering @ 60 mins.
0.25 oz. German Hallertau flavoring @ 10 mins.
Wyeast 2042 Danish lager yeast
-----------
When I pitch my starter slurry into the wort, I plan to have the slurry at 45°F and the wort at 50°F, so...
1. How do you cool the wort down to that temp? Should I cool it with my IC, then put it in the primary and put it in my chest freezer and drop the Ranco down to 50°F, then wait and pitch once it's down to proper temp?
2. How do you know whether or not you need a diacetyl rest? I've read Palmer's chapter on lagering, but I saw nothing telling me when to do it or not do it, only how and if "fementation or pitching conditions require it."
Thanks!