King of the Swill
Well-Known Member
I just finished brewing my first lager today. I have a few questions that I hope someone will be kind enough to help with.
It is a Sunset Wheat clone that I did an extract with:
6lbs wheat LME
1lb 2-row malt
.5 oz cluster at 60 min
1 oz coriander at 10 min
.5 cluster at 2 min
1 oz of Blueberry Extract at bottling
I ordered WLP810 San Francisco lager yeast but they (AHB) sent WLP840 American Lager Yeast by mistake (I noticed it last night while making a starter). This wrong yeast issue changes things a bit.
My plans are to leave primary fermentation at 72 degrees until the very first sign of fermenting happens. Then I will move to a place where I can maintain a temp of 55 degrees for about 12 days (or until fermentation looks like it is about 80% done). I will then bring up to 64 degrees for 24-36 hours for a diacetyl rest. Then transfer to secondary for 3 weeks at 45 degrees.
How does it look? I am sure there are many different preferences on how to do this, but are there any major flaws in how I plan to do it.
After I bottle, do I leave at room temp for 3 weeks to carb or do I cold condition it?
Will three weeks in secondary at 45 degrees be enough? It is a wheat beer.
Will a fluctuation of temperature of 5 degrees be too much during primary or secondary (no temp controller).
My yeast had a best before date of Dec 5th and my starter never did start (made it 17 hrs earlier and kept at 69 degrees) but I pitched it anyway into 66 degree wort.
I have read where WLP840 American Lager yeast may not need a diacetyl rest, any thoughts?
Thanks!!!
It is a Sunset Wheat clone that I did an extract with:
6lbs wheat LME
1lb 2-row malt
.5 oz cluster at 60 min
1 oz coriander at 10 min
.5 cluster at 2 min
1 oz of Blueberry Extract at bottling
I ordered WLP810 San Francisco lager yeast but they (AHB) sent WLP840 American Lager Yeast by mistake (I noticed it last night while making a starter). This wrong yeast issue changes things a bit.
My plans are to leave primary fermentation at 72 degrees until the very first sign of fermenting happens. Then I will move to a place where I can maintain a temp of 55 degrees for about 12 days (or until fermentation looks like it is about 80% done). I will then bring up to 64 degrees for 24-36 hours for a diacetyl rest. Then transfer to secondary for 3 weeks at 45 degrees.
How does it look? I am sure there are many different preferences on how to do this, but are there any major flaws in how I plan to do it.
After I bottle, do I leave at room temp for 3 weeks to carb or do I cold condition it?
Will three weeks in secondary at 45 degrees be enough? It is a wheat beer.
Will a fluctuation of temperature of 5 degrees be too much during primary or secondary (no temp controller).
My yeast had a best before date of Dec 5th and my starter never did start (made it 17 hrs earlier and kept at 69 degrees) but I pitched it anyway into 66 degree wort.
I have read where WLP840 American Lager yeast may not need a diacetyl rest, any thoughts?
Thanks!!!