ChandlerBang
Well-Known Member
I have perused the forum and still have a couple questions about the lager that I just brewed.
1) Ferment at 54-56 degrees (per the Saflager website) until roughly 75% fermented. With and OG of 1.070 and an expected FG of 1.016-1.019, I should start the d-rest around 1.032?
2)The temp for the d-rest should be 70 degrees and last 48 to 72 hours? So more like 65 degree ambient air temp?
3)After the d-rest, rack, cool and lager. How important is dropping the temp slowly? I thought I read somewhere that it was unnecessary, but now I'm not sure where that was.....
4)Is there any advantage to leaving it in primary longer? Like 3 weeks, then a d-rest for 3 days, then lager? As this is only my third, I am sort of afraid of off-flavors that the yeast can go back and clean up.
TIA
1) Ferment at 54-56 degrees (per the Saflager website) until roughly 75% fermented. With and OG of 1.070 and an expected FG of 1.016-1.019, I should start the d-rest around 1.032?
2)The temp for the d-rest should be 70 degrees and last 48 to 72 hours? So more like 65 degree ambient air temp?
3)After the d-rest, rack, cool and lager. How important is dropping the temp slowly? I thought I read somewhere that it was unnecessary, but now I'm not sure where that was.....
4)Is there any advantage to leaving it in primary longer? Like 3 weeks, then a d-rest for 3 days, then lager? As this is only my third, I am sort of afraid of off-flavors that the yeast can go back and clean up.
TIA