Mr_Staypuft
New Member
I used the Brewer's Best German Oktoberfest recipe. Fermented it for a week at 58-60 degrees in the wrong fermentor. I realized the mistake and siphoned it into the correct fermentor. I did not transfer any of the sediment at the bottom of the first fermentor which I'm guessing contained the majority of the yeast since it's bottom fermenting. Since then it's been sitting in the same 58-60 degree conditions for two weeks.
I know I'm off schedule, and I know that the temps are not correct for a lager (the basement is the temp it is). So I need input as to when you all think it will be ready to keg.
Also, when I transferred fermentors, I noticed it was pretty cloudy. Does it matter? Is there a filtering process that I could use to clear it up a bit?
I know I'm off schedule, and I know that the temps are not correct for a lager (the basement is the temp it is). So I need input as to when you all think it will be ready to keg.
Also, when I transferred fermentors, I noticed it was pretty cloudy. Does it matter? Is there a filtering process that I could use to clear it up a bit?