FenoMeno
Well-Known Member
I used a WLP800 Pilsner Lager Yeast with a starter.
Pitched at 70* (package says 70-75 until ferment begins) for 2 days. Then 52* until secondary (10 days) brought it down 5* a day to 39*. Remained at this temp for 4 weeks.
I raised the temp to 70* (room temp) over a period of 2 days. for a dicetal 48 hour rest. This was our first time attempting a rest prior to bottling. The wort was still very cloudy OG was 1.058 and now 1.024. The bubbler was back up to one per 3 seconds.
I decided not to bottle and secondary longer.
I went back and verified the label on the yeast. --so here is the question: If lagering is done at such a cold temp, why does the yeast instruct me to ferment at 70-75 in initially? The threads I read talk about chilling the primary.
Did my yeast stall @ 39*? Or is 4 weeks secondary not long enough? I plan on adding some gelatin at this point in hopes of better clarity, but hope to improve the process on my next batch...
Pitched at 70* (package says 70-75 until ferment begins) for 2 days. Then 52* until secondary (10 days) brought it down 5* a day to 39*. Remained at this temp for 4 weeks.
I raised the temp to 70* (room temp) over a period of 2 days. for a dicetal 48 hour rest. This was our first time attempting a rest prior to bottling. The wort was still very cloudy OG was 1.058 and now 1.024. The bubbler was back up to one per 3 seconds.
I decided not to bottle and secondary longer.
I went back and verified the label on the yeast. --so here is the question: If lagering is done at such a cold temp, why does the yeast instruct me to ferment at 70-75 in initially? The threads I read talk about chilling the primary.
Did my yeast stall @ 39*? Or is 4 weeks secondary not long enough? I plan on adding some gelatin at this point in hopes of better clarity, but hope to improve the process on my next batch...