jbsengineer
Well-Known Member
Figures with my first try at a lager I screw something up. I brewed a 12 gallon batch of Schwartzbier yesterday. Put it in my conical at 5pm Saturday. Took a bit to chill down to ~50 degrees. When I went to go pitch the yeast starter I have been stepping up it was frozen....
Should I run out and grab some S-23 Dry Lager yeast? I read it's not a very good tasting yeast for a lager (too fruity).
How long can I keep the beer chilled at 44-50 degrees without adding yeast? I might be able to grab some liquid lager yeast today and build a huge starter and pitch tomorrow. But that would be almost two days without yeast.
HELP!!! Thanks!
Should I run out and grab some S-23 Dry Lager yeast? I read it's not a very good tasting yeast for a lager (too fruity).
How long can I keep the beer chilled at 44-50 degrees without adding yeast? I might be able to grab some liquid lager yeast today and build a huge starter and pitch tomorrow. But that would be almost two days without yeast.
HELP!!! Thanks!