excaptn said:I am following a recipe for a miabock which says I should ferment at 65 F. For the first 7 days.could that be correct. I am using white labs German bock lager yeast.
2 vials OG was 1.065...just checked temp down to 52 and the blow off tube is still bubbling.
MachineShopBrewing said:According to pitching calculator you should have had 4-5 vials depending on production date or an appropriate culture. I would make sure to warm that one back up in a couple days or you are going to have a ton of diacetyl.
excaptn said:I am going to check the gravity and taste tonight. What am I tasting for a buttery taste
MachineShopBrewing said:Yeah, buttery. You will know it for sure if it is there. If it is buttery you should leave it for a while. I generally leave my lagers for 4 weeks unless I am really trying to bang them out. You pitched on 3-1? I wouldn't think you would be ready to do any lagering yet. I would give it at least 14 days and then only bring it down if it is cleaned up.
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