MikeDelta1
Active Member
I have been fermenting a pils and a Oktoberfest at around 52 degrees (may have gotten up to 58 for a day, that souther german lager yeast fermented like a beast in the Oktoberfest, the Budvar in the pils seemed a little less explosive). I checked the gravity late Thursday night and was at 1.020 for the pils (SG 1.049) and the Oktoberfest was at 1.018 (SG 1.065) so I set my controller to 65 for the rest took about a day to get there. So now what do I do should I check the gravity again to make sure it fermented out or start dropping to 34 degrees for the lagering? I'm assuming I want to drop the temp slow like two or three degrees a day which would give it time to ferment out. Should I transfer over to the keg to lager now or after I reach 34. If you can't tell this is my first lagers and I've done a lot of reading but there are a lot of contradictions out there. I just droped the temp to 63 just now so I figured I have about 10 days to make a decision either way.