Hello guys.
I brewed a lager few weeks back (for my mom who is not as keen as I on extreme beers).
Three days ago the beer had been fermenting for about 3 weeks and was down to 1.006 in gravity (from 1.041). It had been fermenting at 10C/50F for that time so I let it go up to 16C/60F for diacetyl rest for two days.
Yesterday I racked to secondary and set the fermentation fridge to 0.3C/32.5F for lagering.
I have since read some more on the process and I should have lowered the temp over few days so not to "shock" the yeast (Danish lager yeast).
As the yeast is probably shocked right now should I repitch before bottling?
I was thinking about changing the strategy as I have obviously cold crashed the beer so I was thinking about bottling the beer in two days time, let it sit for 4 weeks at roomtemp while carbing and then move again into 0.3/32.5F to lager for 3-4 weeks.
So the questions are:
1. Should I repitch and if so can I use different yeast (I think I would prefer dry yeast to minimize the effort of repitching.
2. Does the process of cold crashing/bottling sound good?
3. When bottling should I let the secondary stay in room temp for 1-2 days before bottling?
Regards,
Joi
I brewed a lager few weeks back (for my mom who is not as keen as I on extreme beers).
Three days ago the beer had been fermenting for about 3 weeks and was down to 1.006 in gravity (from 1.041). It had been fermenting at 10C/50F for that time so I let it go up to 16C/60F for diacetyl rest for two days.
Yesterday I racked to secondary and set the fermentation fridge to 0.3C/32.5F for lagering.
I have since read some more on the process and I should have lowered the temp over few days so not to "shock" the yeast (Danish lager yeast).
As the yeast is probably shocked right now should I repitch before bottling?
I was thinking about changing the strategy as I have obviously cold crashed the beer so I was thinking about bottling the beer in two days time, let it sit for 4 weeks at roomtemp while carbing and then move again into 0.3/32.5F to lager for 3-4 weeks.
So the questions are:
1. Should I repitch and if so can I use different yeast (I think I would prefer dry yeast to minimize the effort of repitching.
2. Does the process of cold crashing/bottling sound good?
3. When bottling should I let the secondary stay in room temp for 1-2 days before bottling?
Regards,
Joi