Boo-urns
Well-Known Member
I haven't found much via search/google on lagering times or when or when not to d-rest.
From what I've gathered primary fermentation check out what yeast you're using and ferment around that 50-55. Then when fermentation is done bring it up to low 60s for a few days. Then step it down to ~35 5 degrees a day. When at 35 maintain temps for 30-45+ days.
Any tips?
From what I've gathered primary fermentation check out what yeast you're using and ferment around that 50-55. Then when fermentation is done bring it up to low 60s for a few days. Then step it down to ~35 5 degrees a day. When at 35 maintain temps for 30-45+ days.
Any tips?