Advice on technique for this recipe? My first use of a Lager yeast (Wyeast2112)
Clearly the instructions are . . . lacking! I followed the single infusion.
The partial mash instruction calls for 2 months in the secondary, and the all grain tells me just a few weeks, I wonder why the difference?
The wait time before consumption is long, and any lessons learned would help with regard to the secondary time and temp, as well as length and temp of the bottle cold condition.
Any tips from the pro's using this recipe or the Lager Wyeast 2112 in this "Steam" technique would be appreciated. With these beers that "delay gratification" I always like to ensure I dont miss a trick that could help ensure the wait was worth it.