Nutcase168
Member
So I am in the process of hopefully making my first Oktoberfest. I did the boil about 2 weeks ago(two weeks on Monday). But instead of pitching the yeast at fermentation temp, I did it at room temp and then quickly dropped the temp down (like right away put it in freezer set to 54F).
So I saw no activity for awhile, I only looked in on it to check for activity on the bubbler and verify the temp controller was working properly. So I didn't really see anything for awhile but I had read that lager were slower. But after a week I was concerned. I was going to do another addition when I got sick, so I checked on it last night and saw activity, it was bubbling about 1/every 3 seconds with the lovely sulfur smell.
So my questions are:
1. How much longer should I leave it in primary (sitting at 52 right now)?
2. Do I need to do a Diacteyl Rest?
3. my OG was around 1.052, how long to lager it? I'm using WLP830 as my yeast.
4. Do I need to add yeast when bottling(don't have kegging equipment, yet)
So I saw no activity for awhile, I only looked in on it to check for activity on the bubbler and verify the temp controller was working properly. So I didn't really see anything for awhile but I had read that lager were slower. But after a week I was concerned. I was going to do another addition when I got sick, so I checked on it last night and saw activity, it was bubbling about 1/every 3 seconds with the lovely sulfur smell.
So my questions are:
1. How much longer should I leave it in primary (sitting at 52 right now)?
2. Do I need to do a Diacteyl Rest?
3. my OG was around 1.052, how long to lager it? I'm using WLP830 as my yeast.
4. Do I need to add yeast when bottling(don't have kegging equipment, yet)