Rooster5150
Member
I started my first lager after several years of Ales, Porters and Stouts. Everything seems to be goin fine.
It's currently fermenting at 52 degrees. My first question is what temp do I need to bring it up to for a D rest and for how long? I have heard 24, 48 and 72 hours which is correct?
My second question is after the D rest do I need to rack it to a secondary or can I let it sit on the yeast during lagering?
Lastly should I lager it back at 52 degrees or can I just put it in a keg without CO2 and let it sit in my fridge at 34 degrees for the lagering period?
It's currently fermenting at 52 degrees. My first question is what temp do I need to bring it up to for a D rest and for how long? I have heard 24, 48 and 72 hours which is correct?
My second question is after the D rest do I need to rack it to a secondary or can I let it sit on the yeast during lagering?
Lastly should I lager it back at 52 degrees or can I just put it in a keg without CO2 and let it sit in my fridge at 34 degrees for the lagering period?