I'm in the early days of fermenting my first lager. I plan on erring on the safer side and raising the temp for a diacetyl rest, and for the added benefit of letting the yeast finish attenuating really well.
Per JP, he says if you're not taking a gravity reading to tell when you're a few points away from FG, then just raise it when active fermentation shows signs of significantly slowing. I know what that looks like for an ale, but this is my first lager, and man, activity is way less notable. What does a lager look like, what do you look for, to tell that active lager fermentation is on the final stretch?
Per JP, he says if you're not taking a gravity reading to tell when you're a few points away from FG, then just raise it when active fermentation shows signs of significantly slowing. I know what that looks like for an ale, but this is my first lager, and man, activity is way less notable. What does a lager look like, what do you look for, to tell that active lager fermentation is on the final stretch?