SpanishCastleAle
Well-Known Member
I just brewed a ~16 P Bock yesterday and used Wyeast Bohemian Lager 2124 which is allegedy Weihenstephan 34/70 (same as WLP830). This was using a washed slurry (approx. 20mL of 'cake') from a previous brew I did in January. I started it in a 2 qt. starter then decanted and stepped up to 1 gal. (both starters grown at ~60 F). I decanted before pitching. I think that should be in the 18M/mL ballpark which is prob underpitching a brew this big by decent amount. Pitched last night @ 7:30 PM (@ ~56 F) and had activity by 10:30 PM...there was a small krausen this morning. The fridge is at ~47-48 F. This is all pretty nominal for my lagers.
I have been merely letting them ferment until they slow down enough to let the trub settle...this is usually 8-10 days. Then I rack to a keg and put it back in the fridge (still @ fermenting temp) and put a gage on the gas post and let it go for at least a month...but usually not more than two. It continues to ferment and it carbs up the beer during that time. Then I cool it down to lagering temp (~34 F) and do a closed keg-to-keg transfer. Then back into the lagering keezer for at least another month.
I have been merely letting them ferment until they slow down enough to let the trub settle...this is usually 8-10 days. Then I rack to a keg and put it back in the fridge (still @ fermenting temp) and put a gage on the gas post and let it go for at least a month...but usually not more than two. It continues to ferment and it carbs up the beer during that time. Then I cool it down to lagering temp (~34 F) and do a closed keg-to-keg transfer. Then back into the lagering keezer for at least another month.
