mandyvb6
New Member
Good morning! I was hoping someone could steer me in the right direction. I just brewed a Red Lager (all-grain) this weekend and used WLP810. On the bottle of the yeast it said to pitch at 70 degrees which I did. My beer started fermenting about 24 hours and it is going pretty good (I actually almost had a big mess and had to add a blow off hose last night). I have read that lagers should be fermented in the primary at lower temps (around 50 degrees). Is this true or should I keep the beer fermenting at 70 degrees? Also I have read conflicting info as to how long the beer should stay in the primary. Anyone know the typical length for the primary and/or secondary?
Thanks so much for any advice!
Thanks so much for any advice!