Im brand new to home brewing, and just started my first batch of beer friday night. I bought a pre packaged receipe kit for octoberfest lagger, threw away the packet of dried yeast that came with it and used a white labs liquid yeast instead(wlp830 german lager). Ive gotten a lot of conflicting information on how long and at what temperature i should forment the brew. the guy at the brew store said 55-65 degrees for a week. this seems like an awfully braod range. the liquid yeast specs call for 50-55 deg. but dosent specify any length of time. i have also heard that the temp should be raised after a while than brought back down for a while!
here is where i stand right now. i have my beer fermentor in a "quick and dirty" homemade chill box and have been able to maintain a temperature floating between 53 and 54 degrees. any advice? Thanks!
here is where i stand right now. i have my beer fermentor in a "quick and dirty" homemade chill box and have been able to maintain a temperature floating between 53 and 54 degrees. any advice? Thanks!