I am used to brewing all grain ales, and just decided to try a lager. I have a fridge that can cool to 8 deg celcius. I am reading so many conflicting things that i am now totally confused (and a little bit panicked!) that my lager is not going to be lager!
I think i have already made a mistake - firstly i pitched 1x pack of saflager (not rehydrated) 34/70 at 21 deg, then put into the fridge which was sitting at 18 deg. It started bubbling almost immediately, so lowered to 17.
12 hours later, i realised i have underpitched - i should have used 2x packs of saflager.
I want to ferment at 10 deg, but am worried my yeast will be shocked by the sudden drop, espcially if it is not enough. So 18 hours later, i have dropped the temp to 15 degs.
Do i need to get more yeast? Or can i drop the temp to 10 or 12 degrees now and hold there for longer?
Thanks!
I think i have already made a mistake - firstly i pitched 1x pack of saflager (not rehydrated) 34/70 at 21 deg, then put into the fridge which was sitting at 18 deg. It started bubbling almost immediately, so lowered to 17.
12 hours later, i realised i have underpitched - i should have used 2x packs of saflager.
I want to ferment at 10 deg, but am worried my yeast will be shocked by the sudden drop, espcially if it is not enough. So 18 hours later, i have dropped the temp to 15 degs.
Do i need to get more yeast? Or can i drop the temp to 10 or 12 degrees now and hold there for longer?
Thanks!