pavs
Well-Known Member
Hey all, going to be doing my first lager this weekend and I have a few questions.
1. When you pitch the yeast, do you primary at room temperature or lower?
2. When lager is it best to go secondary to get it off the yeast cake?
3. When lagering, do you gradually bring the temperature down to a certain temp? What should that temp be?
4. Finally, and sorry for so many questions, when I bottle can I store at room temp after it has been at such cold temps for that long, or does it not matter?
Thanks to everyone who will respond to this for me!
1. When you pitch the yeast, do you primary at room temperature or lower?
2. When lager is it best to go secondary to get it off the yeast cake?
3. When lagering, do you gradually bring the temperature down to a certain temp? What should that temp be?
4. Finally, and sorry for so many questions, when I bottle can I store at room temp after it has been at such cold temps for that long, or does it not matter?
Thanks to everyone who will respond to this for me!