Volcom-Brewer
Member
Hello all, I'm going to start an Oktoberfest VERY soon, but I've never done a Lager before. The way the local brewshop clerk told me to use http://morebeer.com/view_product/16443/102170/Saflager_S-2311.5g. I don't think this yeast is what I want to use. He then told me to let it ferment at room temp for a day, then bottle it with priming sugar for 3 weeks. Then finally lager it in bottle for 2-3 months. This doesn't seem right. Can someone please help me with this?
Can I also get good instructions on when to rest and/or sparge with Victory Malt? I'm also doing a Brown Ale...
Can I also get good instructions on when to rest and/or sparge with Victory Malt? I'm also doing a Brown Ale...