Brewday365
Member
For experienced lager brewers, I would like to compare results. I have found that lager brewing and conditioning takes perhaps half the time as what most of the outdated brew-books state. With a proper starter, a cool pitching rate with steady temperatures, yeast selection of a low-diacetyl yeast strain, maybe even a d-rest if needed, and a cold crash, that I can turn lagers around in about a month from brew date for <1.055 and lower SRM brews (hitting peak conditioning about 6 weeks after fermentation). And the >1.055 and higher SRM brews at about 8 weeks from brewdate.
Case in point is a Ryetoberfest beer brewed in early February that is absolutely delicious at the end of March. It could condition further and blow my mind, but I am ready to call this one basically finished and ready for consumption.
Case in point is a Ryetoberfest beer brewed in early February that is absolutely delicious at the end of March. It could condition further and blow my mind, but I am ready to call this one basically finished and ready for consumption.
