CowboyShootist
Well-Known Member
Greetings,
I am working on my next batch of beer and found an interesting recipie in Papazian's Joy of Home Brewing. The recipie is the Rocky Raccoon Honey Lager and it look pretty straightforward to prepare. The instructions are a little vague on the actual fermentation process, however, and that is my question.
I have looked at other lagering recipies and it would seem that you need to do the primary fermentation at 50-55 degrees for 1-2 weeks (or sometimes longer) and then a secondary fermentation at 35-45 degrees for 2-4 weeks (or longer).
What I am looking for is a basic recommendation. Is there a good rule of thumb, say Primary at 55 for 2 weeks and then Secondary at 45 for 4 weeks? I've seen some comments that you can do the secondary in the bottle while carbonating the brew. Good idea or total nonsense?
Thanks in advance.
I am working on my next batch of beer and found an interesting recipie in Papazian's Joy of Home Brewing. The recipie is the Rocky Raccoon Honey Lager and it look pretty straightforward to prepare. The instructions are a little vague on the actual fermentation process, however, and that is my question.
I have looked at other lagering recipies and it would seem that you need to do the primary fermentation at 50-55 degrees for 1-2 weeks (or sometimes longer) and then a secondary fermentation at 35-45 degrees for 2-4 weeks (or longer).
What I am looking for is a basic recommendation. Is there a good rule of thumb, say Primary at 55 for 2 weeks and then Secondary at 45 for 4 weeks? I've seen some comments that you can do the secondary in the bottle while carbonating the brew. Good idea or total nonsense?
Thanks in advance.