Secondary fermdnt Pilsner

[FlavorHound]

I'm fermenting a Pilsner which I used Wyeast 2278 Czech Pils strain with and I've let it sit at basement ambient temperature (50's) for about 14 days, and my plan is to transfer to a secondary in a fridge and slowly lower the temperature and leave it for 60-90 days. The wort hasn't cleared up quite as much as I had hoped but maybe I just need to be patient. I'm can't seem to tell if the yeast is still active. I want to do this right.

 

[Yooper]

I'm fermenting a Pilsner which I used Wyeast 2278 Czech Pils strain with and I've let it sit at basement ambient temperature (50's) for about 14 days, and my plan is to transfer to a secondary in a fridge and slowly lower the temperature and leave it for 60-90 days. The wort hasn't cleared up quite as much as I had hoped but maybe I just need to be patient. I'm can't seem to tell if the yeast is still active. I want to do this right.

I'd check the SG and taste the beer for diacetyl. I'd do a diacetyl rest before racking and lowering the temperature.

It will clear up quite a bit with lagering, so don't worry about that!

 

[FlavorHound]

I'd check the SG and taste the beer for diacetyl. I'd do a diacetyl rest before racking and lowering the temperature.

It will clear up quite a bit with lagering, so don't worry about that!

Thanks Yooper, I'll do exactly that.