Hi,
This is my first post here, and I think this is a great resource for every home brew enthusiast. I t contains a wast amount of information.
Now to my concern. I brewed a Pilsner recipe and used the Wyest 2112.
Fermented it for 12days @ 58-59f (14-15c) racked into secondary, now it is in secondary for 6 days. Since I racked it the temperature slowly dropped down to 53F (12c).
According to Wyeast website the 2112 works at 58-68° F (14-20° C)
I was planing to leave in secondary for two weeks, could I have any potential problems when bottling? I would assume the yeast went dormant at this low temperature. Should I just bottle it now, or wait the two weeks as planned? Will there be enough yeast in suspension and will it carbonate when I bring it up to room temperature?
When racking the OG was 1012 (if i measured it right)
Thank you.
This is my first post here, and I think this is a great resource for every home brew enthusiast. I t contains a wast amount of information.
Now to my concern. I brewed a Pilsner recipe and used the Wyest 2112.
Fermented it for 12days @ 58-59f (14-15c) racked into secondary, now it is in secondary for 6 days. Since I racked it the temperature slowly dropped down to 53F (12c).
According to Wyeast website the 2112 works at 58-68° F (14-20° C)
I was planing to leave in secondary for two weeks, could I have any potential problems when bottling? I would assume the yeast went dormant at this low temperature. Should I just bottle it now, or wait the two weeks as planned? Will there be enough yeast in suspension and will it carbonate when I bring it up to room temperature?
When racking the OG was 1012 (if i measured it right)
Thank you.