CWalters
Member
This is my first Lager and I've been having some problems with it.
First, the WYeast that was original pitched never took off, which I think was due to my lack of experience. After waiting 4 or 5 days I sprinkled some dry Lager yeast over the top of the wort, and within 24 hours a Krausen layer formed. I left the fermenting wort sit at 68 degrees for 48 hours, then transferred it to a (50 degree) controlled temp freezer where it sat, as of today, for 10 days. It still has a thin layer of something on the top. I wish I took a SG reading but did not. So is it safe to say that I can start the 24 hour diacetyl rest, then transfer it to the secondary (40 degree) for 10-14 more days?
http://chriswaltersphoto.com/MiscImages/LagerKrausen1.jpg
http://chriswaltersphoto.com/MiscImages/LagerKrausen2.jpg
Sorry for the crappy pics, I took them with my camera phone.
First, the WYeast that was original pitched never took off, which I think was due to my lack of experience. After waiting 4 or 5 days I sprinkled some dry Lager yeast over the top of the wort, and within 24 hours a Krausen layer formed. I left the fermenting wort sit at 68 degrees for 48 hours, then transferred it to a (50 degree) controlled temp freezer where it sat, as of today, for 10 days. It still has a thin layer of something on the top. I wish I took a SG reading but did not. So is it safe to say that I can start the 24 hour diacetyl rest, then transfer it to the secondary (40 degree) for 10-14 more days?
http://chriswaltersphoto.com/MiscImages/LagerKrausen1.jpg
http://chriswaltersphoto.com/MiscImages/LagerKrausen2.jpg
Sorry for the crappy pics, I took them with my camera phone.