I've got my first lager in my "lagering fridge" and it's bubbling away at about 50 degrees. It's been in there for about a week now. It's a dopplebock clone of Maretti Doppio Malto. I got the recipe from the Szamatulski "Clone Brews" book (page 123 if anyone has the book).
From all the advice I've gotten and what Ive read on this site, I thought I was supposed to leave my primary around 50 for a few weeks, do a diacytal (sp?) rest for a couple of days around 65, rack it to the secondary and then slowly bring it down to, say, 35-40 for another couple of weeks.
The recipe is saying "47-52 for 14 days and then 57-62 for the remainder".
What gives??? Is the recipe just screwy?? Is it possible that it is intentionally saying to ferment at the higher temp in order to acheive a specific taste??
I'm not too concerned about it either way, I'm going to go with the advice I got from folks on this site anyway... just curious what folks thought.
From all the advice I've gotten and what Ive read on this site, I thought I was supposed to leave my primary around 50 for a few weeks, do a diacytal (sp?) rest for a couple of days around 65, rack it to the secondary and then slowly bring it down to, say, 35-40 for another couple of weeks.
The recipe is saying "47-52 for 14 days and then 57-62 for the remainder".
What gives??? Is the recipe just screwy?? Is it possible that it is intentionally saying to ferment at the higher temp in order to acheive a specific taste??
I'm not too concerned about it either way, I'm going to go with the advice I got from folks on this site anyway... just curious what folks thought.