Lager Logic Check

GeoXP said:

OK so I did some searches, and I think I've got it down, but looking for some short-answer checks of my logic. I'm about to embark on my first lager. The process as I understand is as follows.

Create a normal starter - larger is better
Pitch at ~50 degrees
Primary ferment 2-3 weeks at 48-52 degrees Maybe 55F but read the yeast package.
When you're approaching expected FG, taste a sample for buttery popcorn flavoring (diacetyl) and if detected, slowly raise temp about 10-15 degrees for 2 days...then....
Rack off of yeast to secondary
drop temperature of secondary slowly down to ~38 degrees (over the course of a day or two?)
Lager for 6-weeks to 6-months depending on style, etc.

Sound about right?

Click to expand...

GeoXP said:

drop temperature of secondary slowly down to ~38 degrees (over the course of a day or two?)
Sound about right?

Click to expand...

jesse said:

i would hold it in primary for more like 4-5 weeks.

Click to expand...