Well my Lager is on week 4 in a secondary @ 32degrees and I would like to bottle at the end of the week. My questions is: should I be slowly raising the temperature to room temp. or am I just racking straight out of the fridge?
Pulling my lager out of hibernation. What temp??
- Thread starter AAIndigo
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
I have recently read that if you want the diacetyl removed, you should allow it to warm for a short period to allow the yeast to consume it. I know commercial breweries do it regularly. Take a look here: http://www.brewingtechniques.com/library/backissues/issue2.1/miller.html
It looks like it might be too late to do a rest the way it is described here.
It looks like it might be too late to do a rest the way it is described here.
You can just bottle it cold. It'll be fine. I use about 1 ounce of priming sugar per gallon for all of my lagers, and then bottle condition them at 65-70 degrees until they are carbed up.
I suggest room temp to bottle. This is my recommendation as I bottled an ale after cold crashing and my priming mixture did not blend well into the batch so some bottles we too carbonated while others barely carbonated after 6 months.
