I'm relatively new to brewing true lagers, and I've had some "issues" with previous batches. I'd like to see my current batch ferment out as intended.
It's a Munich Dunkel, OG 1.055, pitched with 1 liter of WLP 838 South German Lager starter (prepared with a stir plate) at 70 deg F. Wort was well aerated with an aeration stone and aquarium pump before pitching. After 12 hours, a decent kraeusen was going, so I put it in the beer-fridge and gradually turned the temp down to 52 deg. White Labs website says optimum temp for 838 is 50-55. After 24 hours at 52 deg, it's still rolling along, so I think I'm good so far.
I'm planning on transferring to a secondary fermenter when the high kraeusen subsides.
My questions:
1. Should I conduct a diacetyl rest? WL website says 838 is low in diacetyl byproducts, and several reviews on their site say a rest is unnecessary. But it wouldn't hurt, would it?
2. If conducted, when should I do the rest? Before racking to the secondary? After? Immediately before lagering?
3. At what point does secondary fermentation end and lagering begin? When I've reached FG? When FG is no longer dropping, just turn down the fridge to 35 deg, or do I need to rack it off the yeast again?
4. Should I bottle it and THEN lager it, to ensure adequate carbonation? If I lager it for an extended period at very low temps, won't I risk having too little yeast in suspension to condition it when I bottle, if I lager before bottling?
Enquiring minds want to know. Thanks in advance for sharing your wisdom.
It's a Munich Dunkel, OG 1.055, pitched with 1 liter of WLP 838 South German Lager starter (prepared with a stir plate) at 70 deg F. Wort was well aerated with an aeration stone and aquarium pump before pitching. After 12 hours, a decent kraeusen was going, so I put it in the beer-fridge and gradually turned the temp down to 52 deg. White Labs website says optimum temp for 838 is 50-55. After 24 hours at 52 deg, it's still rolling along, so I think I'm good so far.
I'm planning on transferring to a secondary fermenter when the high kraeusen subsides.
My questions:
1. Should I conduct a diacetyl rest? WL website says 838 is low in diacetyl byproducts, and several reviews on their site say a rest is unnecessary. But it wouldn't hurt, would it?
2. If conducted, when should I do the rest? Before racking to the secondary? After? Immediately before lagering?
3. At what point does secondary fermentation end and lagering begin? When I've reached FG? When FG is no longer dropping, just turn down the fridge to 35 deg, or do I need to rack it off the yeast again?
4. Should I bottle it and THEN lager it, to ensure adequate carbonation? If I lager it for an extended period at very low temps, won't I risk having too little yeast in suspension to condition it when I bottle, if I lager before bottling?
Enquiring minds want to know. Thanks in advance for sharing your wisdom.