freisste
Well-Known Member
I brew mostly ales. I am doing my second lager now and I have what is probably a stupid and easy question:
Normally for an ale I am careful about temp at pitching and I hold temp well for the first couple days. Usually I have the fermenter in a tub of water to hold the temp down and to hold it steady. After a couple days, I stop bothering to check the temp and let it free rise. This has worked very well for me and I never detect off flavors. My question is: can I treat a lager the same way? Can I let it free rise into the 60's (straight into a diacetyl rest, I suppose) after say 6-7 days, roughly double what I do for ales because I figure fermentation takes longer in lagers?
I know temp is critical in ales the first few days and less important after that. Does the same go for lagers after a few days (again, maybe double the time compared to ales)?
Thanks community! I love you guys.
Normally for an ale I am careful about temp at pitching and I hold temp well for the first couple days. Usually I have the fermenter in a tub of water to hold the temp down and to hold it steady. After a couple days, I stop bothering to check the temp and let it free rise. This has worked very well for me and I never detect off flavors. My question is: can I treat a lager the same way? Can I let it free rise into the 60's (straight into a diacetyl rest, I suppose) after say 6-7 days, roughly double what I do for ales because I figure fermentation takes longer in lagers?
I know temp is critical in ales the first few days and less important after that. Does the same go for lagers after a few days (again, maybe double the time compared to ales)?
Thanks community! I love you guys.