Hey guys. On Monday I plan on brewing my first lager and I have a couple questions about fermentation temps. I'll be using a lager yeast, and I wanted to know:
a) Do I need to pitch the yeast when the wort is within the yeast's ideal range(~55 degrees), or just around 70/75 like an ale yeast?
b) Do I need to keep the wort cool for the entire fermentation process (3 weeks I'm planning), or does it really only matter for the first 5-7 days of fermentation?
c) After bottling, should I keep the bottles around the ideal range while it carbonates, or should I keep it around 70 degrees?
d) When should I let the bottles condition in normal fridge temperature ranges as opposed to the slightly warmer ideal yeast temperature?
Thanks so much for any input!