RIBeer
Well-Known Member
HI again. My brew buddy and I bottled our first lager last night - NB's Stella clone. Looks and tastes good so far. My question is this - we used John Palmer's priming sugar nomograph to figure out how much sugar to use to get the carbonation level that we wanted. We got into a bit of a discussion about the beer temp column. I think that you are supposed to take the temp of the beer just before bottling. In this case, as a lager, it just came out of the lagering fridge and was at about 35 degrees F. He is convinced that the temp is the temp at which we will be conditioning the bottles, in this case, about 70F. Which is correct?
Also, I've read a few times about doing a diacetyl rest after lagering, but I'm not totally sure about it. Will we be sorry that we didn't?
Thanks as always!
Also, I've read a few times about doing a diacetyl rest after lagering, but I'm not totally sure about it. Will we be sorry that we didn't?
Thanks as always!