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This brings to mind that many seem to pay less attention on brew day and then fuss over that fermentor way too much. Some of my better beers were left alone at the end, because I had other things taking up my time. Maybe a good thing to do is just find something else to do for a week or two after terminal gravity.
Quote from: morticaixavier on November 21, 2014, 03:28:04 pmI'll kick with what I have been doing with lagers:pitch at 45-50f and hold there until day 5ish. bump 5 degrees every 12 hours (or so) until I get to 65. hold there until done and then back off 5 degrees every 12 hours (or so) until I'm at or around 32 and hold till there is space in a keg.Have you noticed any O2/airlock liquid suckback when you are dropping the temps in this fashion or even when you are holding it at 32 until there is an available keg?
I'll kick with what I have been doing with lagers:pitch at 45-50f and hold there until day 5ish. bump 5 degrees every 12 hours (or so) until I get to 65. hold there until done and then back off 5 degrees every 12 hours (or so) until I'm at or around 32 and hold till there is space in a keg.
its going to be tough-just depends on how much of the yeast is still in suspension and working on your behalf. let it rise up to 65F and hold for 48 hours anyway. if you still detect it, you can make a small 1 liter starter and when it krausens, pitch it in. us-05 works well for this.
good-so next time try pitching at 46F vs at 50+ and lowering, then follow the schedule from there. its can be frustrating making lagers at first, but stick to it, keep good notes, and you'll be where you want to be in no time.
One more question..This beer calls for a dry hopping i quess during the D rest is a good idea right? or should i make sure this diacetyl is sorted out first?
Quote from: AnimALE on December 02, 2014, 05:22:16 pmOne more question..This beer calls for a dry hopping i quess during the D rest is a good idea right? or should i make sure this diacetyl is sorted out first?Dry hopped beer is best fresh, so do your D rest, lager it, then dry hop @ room temp a week before packaging.
Quote from: HoosierBrew on December 02, 2014, 05:30:35 pmQuote from: AnimALE on December 02, 2014, 05:22:16 pmOne more question..This beer calls for a dry hopping i quess during the D rest is a good idea right? or should i make sure this diacetyl is sorted out first?Dry hopped beer is best fresh, so do your D rest, lager it, then dry hop @ room temp a week before packaging.Cool sounds like a plan..thanks bud