Want to Brew a Vienna Lager

[TimelessCynic]

Do you use a bucket? Regardless. Just spray a bunch of star san all over your fermentor. Bubbles will appear where the leak is.

 

[Begin2Brew]

Yeah I don't know, it's definitely fermenting because the krausen is actively, although very slowly, bubbling. Maybe I'm losing co2 somewhere because there hasn't been a peep in the blow off container.

Quit peeking in on them! Do you know what your yeast are doing in there!?!?! Leave them alone and let them go about their business.

 

[RPG27]

Quit peeking in on them! Do you know what your yeast are doing in there!?!?! Leave them alone and let them go about their business.

Haha, you're right. They absolutely are going about their business. The krausen is bubbling at a pretty good clip right now.

 

[RPG27]

So I'm now at 12 days since I started fermentation and my gravity is at 1.020. Expected FG was 1.015. Comments?

 

[RPG27]

I also just moved it to room temp for the diacetyl rest. Looks and smells like beer, good enough for me!

 

[freisste]

So I'm now at 12 days since I started fermentation and my gravity is at 1.020. Expected FG was 1.015. Comments?

Sounds like the perfect time for a d-rest.

 

[RPG27]

Sounds like the perfect time for a d-rest.

Should I slowly bring the temp down to lager temps or just cold crash it?

 

[freisste]

I personally just basically cold crash it and leave it there for an extended period to lager. (In my limited experience, that is.)

Not sure if there are benefits to a slow ramp or not.

 

[CadillacAndy]

Should I slowly bring the temp down to lager temps or just cold crash it?

Brewing lore says to bring it down a couple of degrees (1-3 degrees F) each day until you hit your lagering temperature. I've tried doing this, as well as just tossing the carboy in a fridge that is temperature controlled at 33F and I haven't noticed a bit of difference, other than I don't have to fiddle with the temp controlled every day for several days to drop it a couple of degrees.

I believe the idea with slowly lowering the temp is that you don't "shock" the yeast and make them go to sleep.