HurricaneR
Member
Hi all,
I brewed a Lager with White Labs lagering yeast, about a week ago.
Placed it directly into my shed (outside) and it has been at approx. 45 degrees for 7 days.
Brought it inside for the diacetyl rest period. It has been in my kitchen for almost 48 hours.
The airlock is bubbling like crazy, 10 - 15 times a minute.
Was planning to transfer it to a glass carboy add the dry hops and put it back in the shed (no refrigerator space).
Am I on track, if not what do I do?
I brewed a Lager with White Labs lagering yeast, about a week ago.
Placed it directly into my shed (outside) and it has been at approx. 45 degrees for 7 days.
Brought it inside for the diacetyl rest period. It has been in my kitchen for almost 48 hours.
The airlock is bubbling like crazy, 10 - 15 times a minute.
Was planning to transfer it to a glass carboy add the dry hops and put it back in the shed (no refrigerator space).
Am I on track, if not what do I do?