Hello,
Want to make my first lager, now that I have a ferm chamber - but don't want to do it the new 'fast lager method' (going to be gone for two weeks). I don't really trust a lot of the articles on the internet, so I was hoping someone could explain the traditional method. Thinking leave at 50 degrees for 2 weeks, rise to 65 degrees to kick diacetyl, then gradually lower to 38 and cold crash?
Thanks..