After brewing six (okay, five and a half) terrific ales, I'm mentally prepared to try a lager. I'm hoping you all can clarify some issues for me.
First, as much as I'm grateful for advice here about not needing to rack to secondary for ales, it's a different case for lagers, isn't it? My understanding is that I want to avoid the possibility of autolysis.
I'm following the recipe for "Propensity Pilsener" from Papazian's book. His directions are to "ferment until there is little activity." I assume I would still follow the gravity, and rack when it stabilizes, just like for ales. Is this correct?
Also, Papzian specifies a second step of fermentation at temperatures below 60F, but does not specify a temperature for the initial fermentation. For lagers, this should also be cold, shouldn't it? More to the point, what should be the wort temperature when I ptitch the yeast?
Thanks in advance for advice,
There's nothing so lonesome, morbid or drear
Than to stand at the bar in a pub with no beer.
- Australian folk song