BruceBrews
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- Feb 2, 2020
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Yesterday i brewed my first ever lager, I'ts a maibock and I got an OG of 1.070. Prior to brewday I made a 2l yeast starter and I used one smack pack of wyest 2124 (bohemian lager). Only 5-6 hours after pitching the airlock had activity.
Now I have read that when makeing a lager you need to double the amount of yeast than when makeing an ale, but i went with my normal procedure.
What are the signs and symptoms of underpitching? The fermentation took right off, so did I dodge a bullet here, or do I still need to worry?
I pitched at 65f and plan to go down to 50 in two days, is that how you are supposed to do it, or do you ferment it cold form the beginning?
Cheers!
Now I have read that when makeing a lager you need to double the amount of yeast than when makeing an ale, but i went with my normal procedure.
What are the signs and symptoms of underpitching? The fermentation took right off, so did I dodge a bullet here, or do I still need to worry?
I pitched at 65f and plan to go down to 50 in two days, is that how you are supposed to do it, or do you ferment it cold form the beginning?
Cheers!