bryanbibler
Member
A recipe I have from CloneBrews for an Oktoberfest Lager says to ferment at 47-52° for the first four weeks and then move to 57-62° for the remainder of the fermentation, but then in the "helpful hints" along the margin, it says:
"this beer should be lagered for 1-2 months. Begin lagering at 45° and slowly decrease the temperature to 34° over a period of 2 weeks"
I have no experience lagering, so I'm not sure which plan to follow. Can anyone offer advice as to what temperature I should try to keep the fermentation at?
"this beer should be lagered for 1-2 months. Begin lagering at 45° and slowly decrease the temperature to 34° over a period of 2 weeks"
I have no experience lagering, so I'm not sure which plan to follow. Can anyone offer advice as to what temperature I should try to keep the fermentation at?