70Cuda383
Well-Known Member
I've been thinking of lagering.
trying to understand it fully. you do the lagering before bottling, right? down to around 40 degrees?
Explain to me about the yeast... I thought when the yeast got cold, they went "dormant" which is why fermentation temps need to stay in the low to mid 60 degree range... what 'wakes up' the yeast when its time to bottle so that they consume the priming sugar and create carbonation?
trying to understand it fully. you do the lagering before bottling, right? down to around 40 degrees?
Explain to me about the yeast... I thought when the yeast got cold, they went "dormant" which is why fermentation temps need to stay in the low to mid 60 degree range... what 'wakes up' the yeast when its time to bottle so that they consume the priming sugar and create carbonation?