Time-Travelers
Well-Known Member
I wanted to do an amber lager clone and since I don't have the set-up (yet) to do the lagering, the lhbs suggested replacing the Wyeast 2206 Bavarian Lager with the Wyeast 2112 Cal Lager. ...will it work?
So, I'm guessing that after pitching the yeast, instead of fermenting at 50 for 2 weeks and lagering at 33 for another 3-5 weeks, I should ferment for (how many weeks 5-7? - fyi, temp in the basement is avg bet 64-66), then I add priming sugar and bottle? any suggestion how long it should condition?
Thank you!
So, I'm guessing that after pitching the yeast, instead of fermenting at 50 for 2 weeks and lagering at 33 for another 3-5 weeks, I should ferment for (how many weeks 5-7? - fyi, temp in the basement is avg bet 64-66), then I add priming sugar and bottle? any suggestion how long it should condition?
Thank you!