I made my batch this past Sunday, and today is Thursday. I've kept it at 54-56 degrees in a cold room and this thing has been bubbling away. I've used WLP830 German Lager yeast in it, and made a starter too.
Question #1: How long will this keep going like this? It started early monday morning, and today Thursday it is still going strong. I have notes from 15 years ago that said my lager was active for 10 days. The ale I made last month was very active for about 2 days and then quieted down. I put it in the 2ndary after a week and kept it there for another 2 weeks and it was good beer.
Question #2: Not only is it bubbling strong, what I'm observing is that it isn't a steady bubbling, more like big burps. Is this because the gas is caught under the krausen? I'm using a plastic bucket obviously as I can't see what it's doing. My ale made a steady tick tick tick at the peak.
Question #3: What do I do when I transfer to the secondary? Should I put it out into the cold? It isn't all that cold anymore, but it would still be colder than where it is now, maybe. I'm not as familiar with lager procedure as with ale, and all the info is confusing and contradictory. Of course any answer I get here is the absolute truth.
Question #1: How long will this keep going like this? It started early monday morning, and today Thursday it is still going strong. I have notes from 15 years ago that said my lager was active for 10 days. The ale I made last month was very active for about 2 days and then quieted down. I put it in the 2ndary after a week and kept it there for another 2 weeks and it was good beer.
Question #2: Not only is it bubbling strong, what I'm observing is that it isn't a steady bubbling, more like big burps. Is this because the gas is caught under the krausen? I'm using a plastic bucket obviously as I can't see what it's doing. My ale made a steady tick tick tick at the peak.
Question #3: What do I do when I transfer to the secondary? Should I put it out into the cold? It isn't all that cold anymore, but it would still be colder than where it is now, maybe. I'm not as familiar with lager procedure as with ale, and all the info is confusing and contradictory. Of course any answer I get here is the absolute truth.
