I'm bottling my first lager tonight (a schwarzbier), and I am curious if I need to bottle condition at any particular temperature. I was going to condition at 72° like I would an ale.
Also, a friend suggested I might need a different amount of priming sugar since I lagered in secondary. This seemed incorrect to me, but again, since its my first lager I realize I could be mistaken.
Thoughts?
Also, a friend suggested I might need a different amount of priming sugar since I lagered in secondary. This seemed incorrect to me, but again, since its my first lager I realize I could be mistaken.
Thoughts?
