bobish
Member
About 8-9 days ago I brewed my first pilsner/lager...it's been fermenting out side maintaining temps between 50 and 55 degrees.
I pulled a sample yesterday day the OG was down to 1.024 from 1.068, It's still fermenting and tasted great.
My question is if I don't taste buttered popcorn at this point to I need to do a D rest? Can I just let it finish fermenting then cold crash it, keg it, then lager it?
I pulled a sample yesterday day the OG was down to 1.024 from 1.068, It's still fermenting and tasted great.
My question is if I don't taste buttered popcorn at this point to I need to do a D rest? Can I just let it finish fermenting then cold crash it, keg it, then lager it?