stevehardt
Well-Known Member
Brewed a 5 gallon all grain Octoberfest lager Saturday. Pitched 2 packs dry Saflager 23 (per beersmith, although 2 packs was probably overkill).
Threw it in the ferm chamber at 64 to get it going, and it took off after 8-12 hours. At 24 hours I cranked it down to 52 degrees. 2 hours later, airlock stops cold. Checked the lid, and turned it back up to 55 degrees. Within 5 hours the airlock started again. Airlock's still chugging away.
The 52 degrees was well within the limits of the Saflager. I have two thermometers in line to make sure the thermometers are right.
What do you think happened? Will it have any affect on the flavor?
Thanks
Threw it in the ferm chamber at 64 to get it going, and it took off after 8-12 hours. At 24 hours I cranked it down to 52 degrees. 2 hours later, airlock stops cold. Checked the lid, and turned it back up to 55 degrees. Within 5 hours the airlock started again. Airlock's still chugging away.
The 52 degrees was well within the limits of the Saflager. I have two thermometers in line to make sure the thermometers are right.
What do you think happened? Will it have any affect on the flavor?
Thanks