pscarazza79
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- Joined
- 14/3/09
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Hey, i have a cream ale fermenting away using white labs cream ale yeast at 18 degrees for 14 days to then i will be putting it through lagering in my fridge for 4 weeks.
When im ready to bottle and calculate the amount of sugar to bulk prime with considering it has fermented at 2 different temps and because this strain has ale/lagering yeast, do i put in the temp the beer has been at during lagering and bottle at that temp or do i let it warm up to 18 degrees to a) give a diacetyl rest and bulk prime with the primary ferment temp of 18 degrees.
Cheers Pat
When im ready to bottle and calculate the amount of sugar to bulk prime with considering it has fermented at 2 different temps and because this strain has ale/lagering yeast, do i put in the temp the beer has been at during lagering and bottle at that temp or do i let it warm up to 18 degrees to a) give a diacetyl rest and bulk prime with the primary ferment temp of 18 degrees.
Cheers Pat