autonomist3k
Well-Known Member
- Joined
- Sep 5, 2013
- Messages
- 337
- Reaction score
- 18
I brewed Jamil's North of the Border Vienna Lager,
OG 1.053
Yeast saflager s-23
Estimated FG 1.013
Fermentation temperature 50*
I cooled the wort down to about 70 (couldn't get it any colder), pitched the yeast and put it in the fermentation chamber, and let the chamber cool it to 50*.
Today (8 days later) the SG is at 1.043.
Everyone seems to say different things about fermentation schedule though, I've read that it should take 30 days, and including the book I got the recipe from (brewing classic styles) I've read that it should take about a week, and then you do a diacetyl.
The book says that after about 6 days it should be time to do a diacetyl, but my understanding is that you only do a diacetyl once fermentation is about 75% complete, it's been 8 days and my fermentation is only about 25% complete.
Can anyone help me understand what I should be doing?
OG 1.053
Yeast saflager s-23
Estimated FG 1.013
Fermentation temperature 50*
I cooled the wort down to about 70 (couldn't get it any colder), pitched the yeast and put it in the fermentation chamber, and let the chamber cool it to 50*.
Today (8 days later) the SG is at 1.043.
Everyone seems to say different things about fermentation schedule though, I've read that it should take 30 days, and including the book I got the recipe from (brewing classic styles) I've read that it should take about a week, and then you do a diacetyl.
The book says that after about 6 days it should be time to do a diacetyl, but my understanding is that you only do a diacetyl once fermentation is about 75% complete, it's been 8 days and my fermentation is only about 25% complete.
Can anyone help me understand what I should be doing?