Rod
Well-Known Member
- Joined
- 12/5/03
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I have a lager in a temperature controlled fridge
between 8 to 11 degrees C
put in 8/5
now @ 18/5
sg 1048
now 1022
slower than expected
what do I do next
When do I start the diacetyl rest
I have read
To remove any diacetyl that may be present after primary fermentation, a diacetyl rest may be used. This rest at the end of primary fermentation consists of raising the temperature of the beer to 55-60 F for 24 - 48 hours before cooling it down for the lagering period. This makes the yeast more active and allows them to eat up the diacetyl before downshifting into lagering mode.
When do I start to increase the temperature , and by how much . i.e. 1 degree per hour and to 16 centigrade
When I cool it back down do I reduce by the same method
I will be bottling the brew and storing in the garage , reason for doing it now is when temperatures are low , 5 overnight , 18 in the day , best I can do
Should I rack after the rest , I will be bulk priming
How long before bottling
between 8 to 11 degrees C
put in 8/5
now @ 18/5
sg 1048
now 1022
slower than expected
what do I do next
When do I start the diacetyl rest
I have read
To remove any diacetyl that may be present after primary fermentation, a diacetyl rest may be used. This rest at the end of primary fermentation consists of raising the temperature of the beer to 55-60 F for 24 - 48 hours before cooling it down for the lagering period. This makes the yeast more active and allows them to eat up the diacetyl before downshifting into lagering mode.
When do I start to increase the temperature , and by how much . i.e. 1 degree per hour and to 16 centigrade
When I cool it back down do I reduce by the same method
I will be bottling the brew and storing in the garage , reason for doing it now is when temperatures are low , 5 overnight , 18 in the day , best I can do
Should I rack after the rest , I will be bulk priming
How long before bottling