Norwaybrewer
Well-Known Member
- Joined
- Feb 13, 2014
- Messages
- 57
- Reaction score
- 2
So, I am now primary fermenting a geordie lager. I have brewed four batches before that have turned out pretty good by my standards. I have read a lot about brewing and love the sport. Although still a giant newbie..
Now I have had my Geordie Lager fermenting at 12-13 degrees celsius (53 fahrenheit) for 5 days, because I read that it was supposed to ferment at lower temperatures like that. It was 24 hours in room temp (18 degrees) before that.
But what I didn`t know was that the yeast that followed with the kit was an ale yeast.
The manual told me to ferment at 18-22c i think, but i`ve also read about not necessarily having to trust those things that come with the kit.
It was bubbling away for 4 days, stopped 1 day, roused it back in the game and now it is bubbling every 5 seconds again.
And now, the question:
- Do i move the beer to room temperature immediately and pray, or is it possible to keep fermenting at this temperature, do a diacetyl rest, and bottle?
I can`t do a gravity reading in a couple of days because my hydrometer has somehow been shattered.
Now I have had my Geordie Lager fermenting at 12-13 degrees celsius (53 fahrenheit) for 5 days, because I read that it was supposed to ferment at lower temperatures like that. It was 24 hours in room temp (18 degrees) before that.
But what I didn`t know was that the yeast that followed with the kit was an ale yeast.
The manual told me to ferment at 18-22c i think, but i`ve also read about not necessarily having to trust those things that come with the kit.
It was bubbling away for 4 days, stopped 1 day, roused it back in the game and now it is bubbling every 5 seconds again.
And now, the question:
- Do i move the beer to room temperature immediately and pray, or is it possible to keep fermenting at this temperature, do a diacetyl rest, and bottle?
I can`t do a gravity reading in a couple of days because my hydrometer has somehow been shattered.
