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- 18/12/02
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Ben
Good to hear from a happy man.
When brewing lagers, here is what some of the guys around here do:
Pitch yeast at 24 celcius.
leave at 24 for 6 - 8hours.
This increases cell count and gets everything going really well.
then cool to 14/15 celcius over the next 24 hours.
Then rack.
They also lager at >10 celcius - usually 3, 4 or 5 celcius for between 2 weeks and sometimes upto 3 months.
Hope this helps
Good to hear from a happy man.
When brewing lagers, here is what some of the guys around here do:
Pitch yeast at 24 celcius.
leave at 24 for 6 - 8hours.
This increases cell count and gets everything going really well.
then cool to 14/15 celcius over the next 24 hours.
Then rack.
They also lager at >10 celcius - usually 3, 4 or 5 celcius for between 2 weeks and sometimes upto 3 months.
Hope this helps