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Old 09-21-2006, 09:39 PM   #1
Chairman Cheyco
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Quote:
Originally Posted by busmanray
could someone tell me what would happen if i used a lager yeast in a red ale recipe.but fermment in a cold basement of about 40-50 degrees.i would ferment in 2 stages for about 4 weeks.would it be like a red ale but only smoother?
thanks

Try again, and play nice.


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Old 09-21-2006, 09:42 PM   #2
boo boo
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I think Biermann answered his original question before we got on that tangent.


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Old 09-21-2006, 09:55 PM   #3
busmanray
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thanks guys u have been a great help. heres my next question.which i asked but was never answered.
ive done everything we just talked about.its 4 or 5 weeks later,time to bottle
1-do i raise the temp back up to room temp
2-prime it then add more yeast
3-carb at room temp?or cold condition it
4-how long for best carbonation

 
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Old 09-21-2006, 10:16 PM   #4
boo boo
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You can always carb your beer at fermenation temps. As the beer is finished anyway you can also raise the temps a little higher and carb. Your carbonation rate depends on the available sugar and yeast combination left in your beer and the temperture you have it at.

After carbonation is finished then you store at a cool a temperture until drank.
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Old 09-21-2006, 10:19 PM   #5
Mikey
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1-do i raise the temp back up to room temp -> yes, for the diacetyl rest

2-prime it then add more yeast -> additional yeast won't be necessary, lots still available

3-carb at room temp?or cold condition it -> rooms temps, then lager as long as you like

4-how long for best carbonation -> a) How Long is a Chinaman, How Ling is his sister. Sorry, wrong discussion board b) a month works for me.

 
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Old 09-21-2006, 10:36 PM   #6
boo boo
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Quote:
Originally Posted by Mikey
4-how long for best carbonation -> a) How Long is a Chinaman, How Ling is his sister. Sorry, wrong discussion board b) a month works for me.
Not bad, lol.
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Old 09-22-2006, 02:38 PM   #7
dougjones31
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How can you tell if the diacetyl rest is complete? There's an easy “forcing” test that will only cost you a few ounces of beer. Pull a sample from your fermenter and split it into two covered containers. Refrigerate one and heat the other to 140°F for an hour, then taste them both. If they taste the same, you're ready to rack your beer out of the fermenter. If you can taste butter in the heated sample, your yeast is still at work, and you should give it another day or two.




 
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