I don't brew anything that requires lagering for the most part, but am brewing a Pilsener now. I followed a typical Bohemian Pilsener recipe and used WLP800 with about a 2L starter. Fermentation ~50F lasted about 2 weeks, at which point I lowered the temperature to 38F for another 2 weeks.
I've been spoiled by all my typical brews, usually IPAs, finishing fine, so didn't check on the gravity before transferring to my Corny this morning. A check at that time showed the gravity to be ~1.020.
At what point during the fermentation is FG usually achieved during this process for a lager/pilsener? How much additional drop happens during the lower temperature stage?
What can I expect from it in the Corny at 40F serving temp? If I kept the pressure off of it in the keg for a few more weeks, would that benefit anything?
I've been spoiled by all my typical brews, usually IPAs, finishing fine, so didn't check on the gravity before transferring to my Corny this morning. A check at that time showed the gravity to be ~1.020.
At what point during the fermentation is FG usually achieved during this process for a lager/pilsener? How much additional drop happens during the lower temperature stage?
What can I expect from it in the Corny at 40F serving temp? If I kept the pressure off of it in the keg for a few more weeks, would that benefit anything?