Tomorrow I am brewing my first lager, homebrew store was out of all liquid lager yeasts, so I went with a safale dry lager dry yeast packet and I put it in a 4 pint (1 cup dme) starter for about 16 hours at room temp them moved to the fridge.
Tomorrow going to brew a Vienna lager (1.053 planned OG) 5 gallon batch. I was thinking I would ferment it 1 day at room temp then move it to my cold garage (52 degrees F) where I would leave it for 10-14 days in an ale pail, then rack it to a carboy. Once I have it in the carboy I am wondering how long I can lager it for? I was thinking the longer the better, why not 2 months in the carboy before bottling? Maybe even 3-4?
Is there a point where there is no more benefit to lagering the beer? Is longer better, or what is a good amount of time?
Thanks for the help folks!
Tomorrow going to brew a Vienna lager (1.053 planned OG) 5 gallon batch. I was thinking I would ferment it 1 day at room temp then move it to my cold garage (52 degrees F) where I would leave it for 10-14 days in an ale pail, then rack it to a carboy. Once I have it in the carboy I am wondering how long I can lager it for? I was thinking the longer the better, why not 2 months in the carboy before bottling? Maybe even 3-4?
Is there a point where there is no more benefit to lagering the beer? Is longer better, or what is a good amount of time?
Thanks for the help folks!