PajasOtter
Member
- Joined
- Dec 13, 2021
- Messages
- 13
- Reaction score
- 10
I'm brewing my first lager, a Bamberg style rauchbier with OG 1.053 and FG 1.015 using Wyeast 2308. I didn't have time to make a starter and I pitched one package of yeast (for 10 liters) at 15C (59F), and decreased the temperature to 11C (51.8F) where I left it. The fermentation didn't take off and after six days, the SG hadn't changed at all. Then I went away for five days and when I came home and to my big surprise, the fermentation was complete! SG was about 1.016 and the sample tested fine. I left it for another five days or so, then I increased the temperature to 14C (57.2F) for a couple of days. As I did that, I took an initial 'forced diacetyl test', and compared a sample with a heated and cooled again sample, and I could not taste any diacetyl.
Two days ago, I decreased the temperature to 2C (35.6F). And now I would like to ask for help. How long should I leave it before bottling? And when bottling, should I add a tiny bit of dry yeast to each bottle to make sure I get CO2? The yeast was probably not so healthy when I pitched it, since it took so long to start working, so I'm a bit afraid that it didn't survive the cold phase, or am I thinking wrong?
Thank you!
Two days ago, I decreased the temperature to 2C (35.6F). And now I would like to ask for help. How long should I leave it before bottling? And when bottling, should I add a tiny bit of dry yeast to each bottle to make sure I get CO2? The yeast was probably not so healthy when I pitched it, since it took so long to start working, so I'm a bit afraid that it didn't survive the cold phase, or am I thinking wrong?
Thank you!