AviatorTroy
Well-Known Member
My brewing situation is thus... I tend to have to leave town for extended periods of time with very little notice. I want to be able to use this to my advantage. Yeast work very well on their own, without me standing next to them cheering them on. So Ive been fine with ales being left in primary for up to 6 weeks untended.
I'm trying to brew more lagers these days, which require a little more attention. The idea is this...
My wife certainly does not mind helping me out with simple things but I'd never ask her to rack or anything like that without me being there. I call her and say things like "is it down to one bubble per minute? Go ahead and turn the digital temp control up to 62 for a few days."
Now, to lager, I don't really see why it would hurt to have her go straight from the dyactl rest to the lager. Just have her turn the controller down to 35. But with all that yeast and trub still in there? But since its at very low temps, I'm not too sure it would pick up too many off flavors or anything, at least if I rack it within a few weeks or so.
Whatcha think?
I'm trying to brew more lagers these days, which require a little more attention. The idea is this...
My wife certainly does not mind helping me out with simple things but I'd never ask her to rack or anything like that without me being there. I call her and say things like "is it down to one bubble per minute? Go ahead and turn the digital temp control up to 62 for a few days."
Now, to lager, I don't really see why it would hurt to have her go straight from the dyactl rest to the lager. Just have her turn the controller down to 35. But with all that yeast and trub still in there? But since its at very low temps, I'm not too sure it would pick up too many off flavors or anything, at least if I rack it within a few weeks or so.
Whatcha think?