promontory
Well-Known Member
I am making a black lager/Schwarz http://www.beertools.com/html/recipe.php?view=5896
The guy didn't list any fermentation notes so I am reading up and trying to make a good plan.
I am brewing today, doing extract, and using the Fermentis s-23, I made a 1 pint starter then stepped it up to make sure I had enough yeast. I have kept the starter in 50' temps in the same spot where I will be primary fermenting.
My CF chiller will get things down to the 55'-60' range cause its now cold out and the water out of the side of my house is flipping cold.
Any recommendations on steeping temp? I was going to shoot for 152'.
Next, per my reading, I will let the primary fermentation take place, until the beer hits around 1.020 then check for any buttery tastes. If that is there then I will do a diacetel rest, bringing the temps up to about 60' for a 48 hours or so.
following the D rest, or if non is required, I will rack to a corny, and bring the temp down a couple of degree's per day. I am going to do this by slowly moving it away from the house wall in my garage... towards the garage door... the temp drops 8 or so degree's the further away I go. Once I get down to 40' I can put it in the frig and that will take care of bringing it down to mid-30's. there it will stay for 1 month, then rack to a serving/lagering keg...
does this make sense? thanks so much for any comments.
The guy didn't list any fermentation notes so I am reading up and trying to make a good plan.
I am brewing today, doing extract, and using the Fermentis s-23, I made a 1 pint starter then stepped it up to make sure I had enough yeast. I have kept the starter in 50' temps in the same spot where I will be primary fermenting.
My CF chiller will get things down to the 55'-60' range cause its now cold out and the water out of the side of my house is flipping cold.
Any recommendations on steeping temp? I was going to shoot for 152'.
Next, per my reading, I will let the primary fermentation take place, until the beer hits around 1.020 then check for any buttery tastes. If that is there then I will do a diacetel rest, bringing the temps up to about 60' for a 48 hours or so.
following the D rest, or if non is required, I will rack to a corny, and bring the temp down a couple of degree's per day. I am going to do this by slowly moving it away from the house wall in my garage... towards the garage door... the temp drops 8 or so degree's the further away I go. Once I get down to 40' I can put it in the frig and that will take care of bringing it down to mid-30's. there it will stay for 1 month, then rack to a serving/lagering keg...
does this make sense? thanks so much for any comments.