First time lagering
- Thread starter sok454
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Cap'n Jewbeard
Well-Known Member
Yeah, that's pretty much the big thing. If you're following any kind of steps as far as temperature changes, you'll want to check every couple of hours when you make the change to make sure it's not going too far in any particular direction. (Of course, if you have a good thermostat, this is not a problem. If, like me, your fridge only has a "moderately cold" or "freezing" setting, this is gonna be an issue).
The other thing is to make sure your airlock still has water in it, depending on how long it's in there.
The other thing is to make sure your airlock still has water in it, depending on how long it's in there.
the obvious: big starter (2-5L, depending), appropriate temps (48-58 depending)
the less obvious: bring the lager out of the cold for a diacetyl rest when the krausen starts to fall. don't start lagering too soon, wait for the yeast to mostly fall and taste for diacetyl and sulphur before lagering. some sulphur is okay but i think clears up a lot faster when the yeast is still active
the less obvious: bring the lager out of the cold for a diacetyl rest when the krausen starts to fall. don't start lagering too soon, wait for the yeast to mostly fall and taste for diacetyl and sulphur before lagering. some sulphur is okay but i think clears up a lot faster when the yeast is still active
