Im looking to do 1st brew using lager yeast thinking Chocolate Bock. Been reading on the temp pitching etc. My question is whats a good yeast to use for the style.
also hows my process look.
Primary pitch 50 degrees with starter for 2 weeks(till finished)
D Rest 2-3 days at 60
Transfer to secondary add my flavors choc/ maybe cherry
secondary at 32 degrees for month or 2?
bottle and carb
also do i have to keep bottles ice cold after bottling to maintain flavor? cant find much info on bottling conditioning lager most seem to use keg.
also hows my process look.
Primary pitch 50 degrees with starter for 2 weeks(till finished)
D Rest 2-3 days at 60
Transfer to secondary add my flavors choc/ maybe cherry
secondary at 32 degrees for month or 2?
bottle and carb
also do i have to keep bottles ice cold after bottling to maintain flavor? cant find much info on bottling conditioning lager most seem to use keg.