Brewed my first lager, an Oktoberfest. Ten gallon batch, 1.056 OG from BCS
Pitched a 4.5 L starter (starter fermented at 55 deg F for 5 days, then was crash cooled), when the wort was at 48 deg F.
Kept at 50 deg F for 4 weeks. SG was 1.032
Raised to 65 deg F for a diacetyl rest and to get the yeast kicking for 7 days. Swirled carboys to rouse yeast.
SG is now at 1.026 at almost 6 weeks.
What now? Pitch a new starter to reach FG? Rack and lager? Throw onto a pac-man yeast cake that is currently fermenting when it's done?
Any thoughts/suggestions would be appreciated.
KJ
Pitched a 4.5 L starter (starter fermented at 55 deg F for 5 days, then was crash cooled), when the wort was at 48 deg F.
Kept at 50 deg F for 4 weeks. SG was 1.032
Raised to 65 deg F for a diacetyl rest and to get the yeast kicking for 7 days. Swirled carboys to rouse yeast.
SG is now at 1.026 at almost 6 weeks.
What now? Pitch a new starter to reach FG? Rack and lager? Throw onto a pac-man yeast cake that is currently fermenting when it's done?
Any thoughts/suggestions would be appreciated.
KJ