I have done my very first True Lager. I have been fermenting for 2 weeks at approximately 50 degrees. I plan to leave it in the fridge another week, then secondary. I have heard many people talk about the lagering process and I am looking for some good direction here.
1) When I secondary, I was told that I need to bring the temp up for about two days. One person told me to just bring it up to room temp and another told me that I need to only bring it up to about 70. Which is correct?
2) After I bring the temp up for two days, then I was told to bring the temp back down, to about 30 from one person and to about 40 or 50 by another person. What is the best temp to bring it down to.
3) How long is the lagering process? One person mentioned that it takes about 6 weeks at approximately 30 degrees or so before you are ready to bottle. Then another mentioned that after bringing the temp back down to around 40 or 50, then leave it for almost a week or so (just long enough to cold crash it) and then you are ready to bottle. Do I need a long lagering process after the rest, or can it be bottled after the cold crash?
1) When I secondary, I was told that I need to bring the temp up for about two days. One person told me to just bring it up to room temp and another told me that I need to only bring it up to about 70. Which is correct?
2) After I bring the temp up for two days, then I was told to bring the temp back down, to about 30 from one person and to about 40 or 50 by another person. What is the best temp to bring it down to.
3) How long is the lagering process? One person mentioned that it takes about 6 weeks at approximately 30 degrees or so before you are ready to bottle. Then another mentioned that after bringing the temp back down to around 40 or 50, then leave it for almost a week or so (just long enough to cold crash it) and then you are ready to bottle. Do I need a long lagering process after the rest, or can it be bottled after the cold crash?