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- Jan 2, 2013
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I just brewed a Indian Pale Lager, somewhat inspired by Widmer's Hopside Down. It is a 10 gallon batch that had approximately 7oz of hops in the boil and another 3oz of dry hops.
I am wondering when I should introduce the dry hops. My current thought process is to let the fermentation run for 10 days or so at 50F. Then raise to 65F for a diacetyl rest for a couple of days, then add the dry hops and allow it to sit for a week or so, remove the hops and keg to lager.
I realize some the hop aroma will be lost during the lagering, but I do not particularly want to lager in the kegs.
Also, this is my first lager, and I had a hell of a time with cell counts. I originally made a 6 liter starter from an expired vial of WLP838. Deciding that was enough, I bought a pack of S23. Then on a whim, I added an expiring vial of WLP830.
The beer came out as a 1.050 and ~55 IBUs.
I am wondering when I should introduce the dry hops. My current thought process is to let the fermentation run for 10 days or so at 50F. Then raise to 65F for a diacetyl rest for a couple of days, then add the dry hops and allow it to sit for a week or so, remove the hops and keg to lager.
I realize some the hop aroma will be lost during the lagering, but I do not particularly want to lager in the kegs.
Also, this is my first lager, and I had a hell of a time with cell counts. I originally made a 6 liter starter from an expired vial of WLP838. Deciding that was enough, I bought a pack of S23. Then on a whim, I added an expiring vial of WLP830.
The beer came out as a 1.050 and ~55 IBUs.