Bonneville
Well-Known Member
So I had to order some ingredients for another recipe online and decided to pick up some stuff for Jamil's dubbel that I can't get locally (e.g. D2 Candi Syrup, etc.). Just ordered from memory without the book in hand.
Then, when I go back to read the book, there's a "lagering" step at the end. Basically, the fermentation schedule is pitch at 65F, slowly bring to 70F, then carb and lager at 45F?!?! Now, I've never lagered due to equipment limitations (i.e. no big spare fridge), but this doesn't seem like lagering since the primary fermentation should be complete. Seems more like cold storage/aging. Also, I was a bit surprised that this should be completed carbed.
My plan is to just brew as normal, pitch as cool as I can, store in basement (should be around 70F), and then keg, carb, and put in kegerator... increasing the temp up to 45F-50F for the 'lagering' period. Am I missing something?
Then, when I go back to read the book, there's a "lagering" step at the end. Basically, the fermentation schedule is pitch at 65F, slowly bring to 70F, then carb and lager at 45F?!?! Now, I've never lagered due to equipment limitations (i.e. no big spare fridge), but this doesn't seem like lagering since the primary fermentation should be complete. Seems more like cold storage/aging. Also, I was a bit surprised that this should be completed carbed.
My plan is to just brew as normal, pitch as cool as I can, store in basement (should be around 70F), and then keg, carb, and put in kegerator... increasing the temp up to 45F-50F for the 'lagering' period. Am I missing something?