robertjohnson
Well-Known Member
I'm making a lager. I dropped my temperature faster than the recommended 2 degrees per day while ramping down after the diacetyl rest and was wondering if the yeast would floc out, leaving me with nothing to bottle with. I went from 66 to 44 at the recommended rate, but then just stuck it in the fridge. In less than 12 hours, it dropped to 36 degrees. (I thought low was the highest temperature setting for some reason, hence the sudden drop.) Anyway, after lagering should I consider adding some champagne yeast or something clean that works at cooler temps, or will I be fine as is?
Also, does the lagering period include the time it takes to get from d-rest to lager temps or do I mark my calendar when I hit the mid-30s? It took me 10 days to ramp down to lagering temps! And here I thought making a lager would be quick and cavalier (not)...
Thanks for any help.
Also, does the lagering period include the time it takes to get from d-rest to lager temps or do I mark my calendar when I hit the mid-30s? It took me 10 days to ramp down to lagering temps! And here I thought making a lager would be quick and cavalier (not)...
Thanks for any help.