Hello All,
I am trying a German lager. First attempt. The steps on the internet are somewhat confusing when it comes to initial temperatures. So, here's what I did. Please jump in and let me know if you see anything glaringly wrong.
1. Milled grain
2. Mashed.
3. Sparged
4. Boiled with hops for 60 min
5. Chilled down to 80 deg. F
6. Pitched German Lager Yeast (50 to 55 deg. F fermenting temp)
7. Racked into glass carboy
8. Immediately placed in fridge set at 52 deg. F
Within a few hours I saw active fermentation. However, after about 24 hours, no sign. The airlock is showing no CO2 escape activity. Is this normal?
Presently on day two of being in the fridge at 52 deg F. Have I done something wrong? Thanks in advance for the help.suggestions/advice.
There is a fairly large amount of yeast on the bottom of the fermentor. About the same amount as in an ale brew.
I am trying a German lager. First attempt. The steps on the internet are somewhat confusing when it comes to initial temperatures. So, here's what I did. Please jump in and let me know if you see anything glaringly wrong.
1. Milled grain
2. Mashed.
3. Sparged
4. Boiled with hops for 60 min
5. Chilled down to 80 deg. F
6. Pitched German Lager Yeast (50 to 55 deg. F fermenting temp)
7. Racked into glass carboy
8. Immediately placed in fridge set at 52 deg. F
Within a few hours I saw active fermentation. However, after about 24 hours, no sign. The airlock is showing no CO2 escape activity. Is this normal?
Presently on day two of being in the fridge at 52 deg F. Have I done something wrong? Thanks in advance for the help.suggestions/advice.
There is a fairly large amount of yeast on the bottom of the fermentor. About the same amount as in an ale brew.