lowering assistance

[Brounds24]

This is my first true lager and i wanted to verify my procedure so i don't ruin my German lager.

My lager has been fermenting at about 10° for what will be 4 weeks on Friday. Airlock activity has slowed to about one burp a minute.

I planned on doing a Di rest at 22° for 2 days after 4 weeks.

This is were i get alitle confused, do i cold crash,bottle,then lager? i need to know the order of the steps after the Di rest.

Thanks for the help guys.

 

[samc]

Did you take gravity readings? 1 burp is not meaningful.

71.6F /22 is warmer than most do a D rest and without tasting your beer how do you know it needs one? After 4 weeks fermenting the yeast might have done the clean up already.

There are many methods to handling a lager, so you should really read up on them to get an idea of what suits your set up & needs. One thing you don't want to do is "cold crash", you normally lower the temps slowly, 2F/1C per day until the lager temp you choose. This way you don't shock the yeast to sleep.