DanteHicks
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- Joined
- 30/12/11
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Hi all,
About to put down my 1st AG lager, in fact my first lager with temperature controll for the fermentation. Needless to say any others I have tried have turned out rubbish.
I have already got it in my cube, will be fermenting it this weekend. It is 85% Pils, 10% Vienna and 5% Carared, mashed low for 90 mins and 30 IBU of single 60 min addition of hallertau.
Plan was to use a 1.5L starter of Wyeast 2124, Bohemian Lager, chilled to 10* and pitched into 10* wort. I will ferment to 1.020 at 10* then ramp up to 18* for 48 hours for a D-rest. Rack to 2ndary, Lager at 2ish degrees for as long as it takes me to empty enough cornies to keg, at least 30 days.
Any advice, or anything I should know before I start fermentation?
Is my process OK?
Thanks
About to put down my 1st AG lager, in fact my first lager with temperature controll for the fermentation. Needless to say any others I have tried have turned out rubbish.
I have already got it in my cube, will be fermenting it this weekend. It is 85% Pils, 10% Vienna and 5% Carared, mashed low for 90 mins and 30 IBU of single 60 min addition of hallertau.
Plan was to use a 1.5L starter of Wyeast 2124, Bohemian Lager, chilled to 10* and pitched into 10* wort. I will ferment to 1.020 at 10* then ramp up to 18* for 48 hours for a D-rest. Rack to 2ndary, Lager at 2ish degrees for as long as it takes me to empty enough cornies to keg, at least 30 days.
Any advice, or anything I should know before I start fermentation?
Is my process OK?
Thanks