Brew_Meister
Well-Known Member
Just started brewing again after a 4 year break. Anyhow, I have my first lager in fridge fermenting away at 50 degrees for about a week now. OG was 1.042 and FG suspected to be around 1.009. Gravity readings were 1.015 (about 80% fermented by my calculaions) today and still bubbling once every 10-15 seconds. Krausen head still there but looks like it is beginning to fall back into beer.
I was planning a diaceteyl rest but not sure I need it as the beer has no hints of buttery or butterscotch flavor. I am going to move to secondary and lager for 3-4 weeks at about 35-40 degrees. Just not sure when to move to secondary.
My question is when should I move to secondary, now before krausen falls back into beer, or wait until the krausen falls back into beer and ferment is completely done?
Thanks in advance.
I was planning a diaceteyl rest but not sure I need it as the beer has no hints of buttery or butterscotch flavor. I am going to move to secondary and lager for 3-4 weeks at about 35-40 degrees. Just not sure when to move to secondary.
My question is when should I move to secondary, now before krausen falls back into beer, or wait until the krausen falls back into beer and ferment is completely done?
Thanks in advance.