My first post on HomeBrewTalk !!!
So I have been a home-brewer for all of three months. Have made two ales, one hefe (all bottled in various stages of being ready to drink) and a Doppelbock, in which I am experimenting with a Ale yeast.
Now I want to start brewing a lager in time for summer. I have all the materials for a Celeia Pilsner and will be using a chest freezer with temp controls for the fermentation. And I will be using Wyeast Bohemian Lager 2124.
So the main question is that - do I need to use a starter culture with this yeast ? Or, can I just slap the pack and let it warm up for several hours ?
Secondly, with or without the starter culture, what's the best temperature to keep the fermenter right after pitching the yeast (before fermentation begins)? Some places say 58F, some recommend just room temperature. My 'fermentation closet', where I have been making the ales, hovers around 66-70F. Will that be okay ?
Finally, is it better to 'lager' the beer for a longer time in the primary, or after bottling (or both ?)?
There is a lot of information on all the above questions out there - but I've found them often conflicting. Hopefully some of the experienced homebrewers out here can help shed some light. (Or confuse me even further )
So I have been a home-brewer for all of three months. Have made two ales, one hefe (all bottled in various stages of being ready to drink) and a Doppelbock, in which I am experimenting with a Ale yeast.
Now I want to start brewing a lager in time for summer. I have all the materials for a Celeia Pilsner and will be using a chest freezer with temp controls for the fermentation. And I will be using Wyeast Bohemian Lager 2124.
So the main question is that - do I need to use a starter culture with this yeast ? Or, can I just slap the pack and let it warm up for several hours ?
Secondly, with or without the starter culture, what's the best temperature to keep the fermenter right after pitching the yeast (before fermentation begins)? Some places say 58F, some recommend just room temperature. My 'fermentation closet', where I have been making the ales, hovers around 66-70F. Will that be okay ?
Finally, is it better to 'lager' the beer for a longer time in the primary, or after bottling (or both ?)?
There is a lot of information on all the above questions out there - but I've found them often conflicting. Hopefully some of the experienced homebrewers out here can help shed some light. (Or confuse me even further )