Evstakiev
Member
Do I just have to and bottling sugar? Or do i have to add more yeast?
Brewing details bellow, sound good? What do you suggest I change?
I plan on keeping it in primary for 3 weeks at 11-15 C (52-58 F)
Then raise temp to room temp for 2 days (Too kill butterscotch flavors)
Then lager in Secondary for 3-4 months at 3-4 C (37-40 F)
Raise Temp to room temp, add bottling sugar, then bottle condition for 3 weeks
OG should be 1.062
FG should be 1.019
Yeast details
Attenuation: 65-73%
Flocculation: Medium
Optimum Fermentation Temperature: 52-58°F
Alcohol Tolerance: Medium-High
Brewing details bellow, sound good? What do you suggest I change?
I plan on keeping it in primary for 3 weeks at 11-15 C (52-58 F)
Then raise temp to room temp for 2 days (Too kill butterscotch flavors)
Then lager in Secondary for 3-4 months at 3-4 C (37-40 F)
Raise Temp to room temp, add bottling sugar, then bottle condition for 3 weeks
OG should be 1.062
FG should be 1.019
Yeast details
Attenuation: 65-73%
Flocculation: Medium
Optimum Fermentation Temperature: 52-58°F
Alcohol Tolerance: Medium-High