Mike-H
Well-Known Member
I have read several posts and its mostly all the same, but I just want to be "sure" my plan will create a decent lager....
1. Using saflager I will ferment at 53 degrees F (According to their website).
2. Once fermentation slows to around 1 bubble a minute, I will bring it up to room temp 68-70F for 3 days to give a diacytle rest.
3. After this I will rack to secondary and bring it down to 53 degrees again until fermentation completely stops (another 3-4 days I suppose?)
4. Finally, store it at 30-32 degrees for a 1.5 months.
The part I have question on is step 3, can this step be eliminated completely since its still technically fermenting during the rest? Can I simply rack to secondary for the diacytl rest, give it 3 days, then rack to the keg and store at 32 degrees?
Your help is appreciated.
1. Using saflager I will ferment at 53 degrees F (According to their website).
2. Once fermentation slows to around 1 bubble a minute, I will bring it up to room temp 68-70F for 3 days to give a diacytle rest.
3. After this I will rack to secondary and bring it down to 53 degrees again until fermentation completely stops (another 3-4 days I suppose?)
4. Finally, store it at 30-32 degrees for a 1.5 months.
The part I have question on is step 3, can this step be eliminated completely since its still technically fermenting during the rest? Can I simply rack to secondary for the diacytl rest, give it 3 days, then rack to the keg and store at 32 degrees?
Your help is appreciated.