Going to try for my first lager, and I was hoping for some tips, or just a general check on my process. I am doing a simple German Pils with an OG of about 1.053 and WLP830.
1. Mr. Malty tells me I need 1.42 gallons for a starter. Should I just make 1.5 gallons of a 1.040 starter of WLP830/DME, let it ferment out for a week or so, cold crash, then pour off the liquid and pitch my 5.5 gallons of wort onto the cake? Can I ferment the starter at 65F?
2. My grist will be 95% German 2-row pilsner malt. Boil for 90min to minimize DMS? Diacetyl rest at about 7 days (75% of ferm.) in the mid 60's?
3. Get the wort down to about 50F, then pitch at that temp? Or can I pitch in the 60's and try to get it down to 50-55F?
Thanks in advance to any more experienced folks who take the time to help me out.
Cheers!
1. Mr. Malty tells me I need 1.42 gallons for a starter. Should I just make 1.5 gallons of a 1.040 starter of WLP830/DME, let it ferment out for a week or so, cold crash, then pour off the liquid and pitch my 5.5 gallons of wort onto the cake? Can I ferment the starter at 65F?
2. My grist will be 95% German 2-row pilsner malt. Boil for 90min to minimize DMS? Diacetyl rest at about 7 days (75% of ferm.) in the mid 60's?
3. Get the wort down to about 50F, then pitch at that temp? Or can I pitch in the 60's and try to get it down to 50-55F?
Thanks in advance to any more experienced folks who take the time to help me out.
Cheers!