jacobev
Member
Ok, so I'm making the "Molasses Marzen" from Calagione's Extreme Brewing. You can find the recipe about halfway down the page here, for reference.
It's been fermenting in primary at 50° since I brewed in on July 5th (so just under a month). I diacetyl rested it at 60° from Tuesday evening til this morning (About 36 hours), and it's definitely fully fermented.
I plan to lager it at 40° for about 6 or 7 weeks before kegging.
This morning, as I went to turn down my thermostat to 40°, I realized that maybe I should have racked it off the yeast to a clean fermenter.
I pitched a starter of healthy yeast when I started fermenting, and it seems like (from the consensus online) I shouldn't be running much a risk for autolysis.
So the question: Should I rack it? Can I just keep it on the yeast in the primary? Does it matter?
Thanks.
It's been fermenting in primary at 50° since I brewed in on July 5th (so just under a month). I diacetyl rested it at 60° from Tuesday evening til this morning (About 36 hours), and it's definitely fully fermented.
I plan to lager it at 40° for about 6 or 7 weeks before kegging.
This morning, as I went to turn down my thermostat to 40°, I realized that maybe I should have racked it off the yeast to a clean fermenter.
I pitched a starter of healthy yeast when I started fermenting, and it seems like (from the consensus online) I shouldn't be running much a risk for autolysis.
So the question: Should I rack it? Can I just keep it on the yeast in the primary? Does it matter?
Thanks.