hawkeyes
Well-Known Member
Hello,
I just brewed my first lager yesterday and I have some questions. My instructions said to wait 12-36 hours until you see signs of fermentation. Then slowly move to a cool temperature of 50-55 degrees (about 1 degree per hour).
1. I pitched the yeast at about 4 PM yesterday. I put the carboy down in the basement at about 66 degrees. I checked before bed time and didn't see any sign of Fermentation so I decided to wait until morning. I checked it again at 9 AM this morning, and it clearly had started, probably been going most of the night I would imagine. So I moved it to my chest freezer w/ temperature controller. Did I wait too long before I moved it to the cooler spot?
2. My chest freezer w/ temperature controller is about 50 degrees. Is it OK to set the carboy in there and be done? The instructions said, slowly cool the temperature about 1 degree per hour. Do I need to open my chest freezer and slowly drop the temperature from like 60 down to 50? Or is it OK right at 50 degrees?
Thanks!
I just brewed my first lager yesterday and I have some questions. My instructions said to wait 12-36 hours until you see signs of fermentation. Then slowly move to a cool temperature of 50-55 degrees (about 1 degree per hour).
1. I pitched the yeast at about 4 PM yesterday. I put the carboy down in the basement at about 66 degrees. I checked before bed time and didn't see any sign of Fermentation so I decided to wait until morning. I checked it again at 9 AM this morning, and it clearly had started, probably been going most of the night I would imagine. So I moved it to my chest freezer w/ temperature controller. Did I wait too long before I moved it to the cooler spot?
2. My chest freezer w/ temperature controller is about 50 degrees. Is it OK to set the carboy in there and be done? The instructions said, slowly cool the temperature about 1 degree per hour. Do I need to open my chest freezer and slowly drop the temperature from like 60 down to 50? Or is it OK right at 50 degrees?
Thanks!