mgortel
Well-Known Member
I am planning on brewing a Dusseldorf Alt using Wyeast 1007 (German Ale)
Fermentation range is 55-66 deg.F. I will ferment at 60F
Recipe says to Lager for 3 weeks after fermentation is complete. (Not sure how this makes sense for an ale......)
I think the following is what I should do but I am not sure and looking for advice:
My plan:
1) Transfer beer from fermenter to keg
2) Purge the air out with CO2.....relieve pressure once purged so just a CO2 blanket on top of beer in keg
3) Keg back in temp chamber....reduce temperature to 35 F over maybe 2 days
4) Let lager at 35 F for 3 weeks.
As far as I can tell this seems correct on all I have read......but I am wondering how this will really "lager" if the temperature is out of the 55-66 F temp range for the yeast.
Any feedback is appreciated!
Also should I do a diecetyl rest on this beer after fermentation is complete?
Fermentation range is 55-66 deg.F. I will ferment at 60F
Recipe says to Lager for 3 weeks after fermentation is complete. (Not sure how this makes sense for an ale......)
I think the following is what I should do but I am not sure and looking for advice:
My plan:
1) Transfer beer from fermenter to keg
2) Purge the air out with CO2.....relieve pressure once purged so just a CO2 blanket on top of beer in keg
3) Keg back in temp chamber....reduce temperature to 35 F over maybe 2 days
4) Let lager at 35 F for 3 weeks.
As far as I can tell this seems correct on all I have read......but I am wondering how this will really "lager" if the temperature is out of the 55-66 F temp range for the yeast.
Any feedback is appreciated!
Also should I do a diecetyl rest on this beer after fermentation is complete?