78kombi
Well-Known Member
Hi..
Doing my 2nd lager, first one was a lil slippery, but no butter flavor..
so on this one I want to get it clean..
My recipe is
5# Light DME
1# Munich CaraMalt
1# Belgian Biscuit
1 oz chinook
1 oz fuggles (about 24 IBU)
http://hbd.org/cgi-bin/recipator/recipator?group=39&item=8539
On the 25th of October I pitched S-23 @ 65 and over night it cooled to about 50 . so its been active for about 3 days or so.
Its still fermenting really well and has been at 50 degrees this whole time, got about one inch and a quarter krauzen on top and it shows no sign of slowing
( Id say another 2 days itll calm down..)
do I wait til theres no visible activity to do a rest or bring it up now in the midst of the most activity?
also how long to leave it at 64 degrees before racking to lager?
sorry all this has prolly been covered a hundred times, but Im actually surprised there is no straight up Lager section..thanks Joe
Doing my 2nd lager, first one was a lil slippery, but no butter flavor..
so on this one I want to get it clean..
My recipe is
5# Light DME
1# Munich CaraMalt
1# Belgian Biscuit
1 oz chinook
1 oz fuggles (about 24 IBU)
http://hbd.org/cgi-bin/recipator/recipator?group=39&item=8539
On the 25th of October I pitched S-23 @ 65 and over night it cooled to about 50 . so its been active for about 3 days or so.
Its still fermenting really well and has been at 50 degrees this whole time, got about one inch and a quarter krauzen on top and it shows no sign of slowing
( Id say another 2 days itll calm down..)
do I wait til theres no visible activity to do a rest or bring it up now in the midst of the most activity?
also how long to leave it at 64 degrees before racking to lager?
sorry all this has prolly been covered a hundred times, but Im actually surprised there is no straight up Lager section..thanks Joe