Hi everyone.. Sanity check please - only my second Lager, and first in about 4 years.
I'm making a lager, Wyeast #2308. Used a large (2.5L) starter for a 19L batch, decanted. Pitched at 18c, it fell to target 12c within 10 hours.
Air lock was bubbling by morning, and it was a very active fermentation. Activity slowed down, so on day 7 (today) I took a sample and did a gravity check.
OG 1.046
Today's FG 1.013, target 1.012.
So, despite the recipe calling for a 2 week ferment, my thinking is to try and start the diacetyl rest now before the yeast completely floc out. Maybe even give them a rousing.
Am I missing something obvious? I'd rather go by the gravity than the timing...
Thanks!
I'm making a lager, Wyeast #2308. Used a large (2.5L) starter for a 19L batch, decanted. Pitched at 18c, it fell to target 12c within 10 hours.
Air lock was bubbling by morning, and it was a very active fermentation. Activity slowed down, so on day 7 (today) I took a sample and did a gravity check.
OG 1.046
Today's FG 1.013, target 1.012.
So, despite the recipe calling for a 2 week ferment, my thinking is to try and start the diacetyl rest now before the yeast completely floc out. Maybe even give them a rousing.
Am I missing something obvious? I'd rather go by the gravity than the timing...
Thanks!