Hi All,
I have been brewing for a while now but have only ever done Ales with some great success.
I have decided that it's time that I use a real Lager yeast. I purchased the recommended recipe:
- A can of Coopers Pilsner
- 500g Malt and
- 300g Dextrose.
I have got some temperature control so will be fermenting around the 10C mark. My concerns are mainly is that I have heard about diacetyl and lagering. Wondering if anyone had any experience in any of this.
What I was planning on doing after some reading was, to brew the kit to the recipe for 2 weeks (or till fermentation is finished) at 10C. After that I will raise the temperature to 20C for a week (I believe this is a d-rest, please correct me if I am wrong).
Then I was thinking of kegging after that and then storing it at 3C for one or 2 months (depends on how eager I get).
Let me know what you guys think.
Thanks in advance
I have been brewing for a while now but have only ever done Ales with some great success.
I have decided that it's time that I use a real Lager yeast. I purchased the recommended recipe:
- A can of Coopers Pilsner
- 500g Malt and
- 300g Dextrose.
I have got some temperature control so will be fermenting around the 10C mark. My concerns are mainly is that I have heard about diacetyl and lagering. Wondering if anyone had any experience in any of this.
What I was planning on doing after some reading was, to brew the kit to the recipe for 2 weeks (or till fermentation is finished) at 10C. After that I will raise the temperature to 20C for a week (I believe this is a d-rest, please correct me if I am wrong).
Then I was thinking of kegging after that and then storing it at 3C for one or 2 months (depends on how eager I get).
Let me know what you guys think.
Thanks in advance