Suthrncomfrt1884
Well-Known Member
I recently brewed an Oktoberfest, 7-26-09. I used Wyeast California Lager yeast. At the time I brewed it, I didn't have a lager setup, but when my A/C is running, my basement stays at a consistant 65 degrees. To me, this was pushing it, even though this yeast is good up to 68.
The first few days it was at around 72 until I turned the air on. Since then it's been constant. The airlock stopped bubbling about a week ago ( I know...don't trust it). I haven't opened it up because I'm almost positive it shouldn't be done yet.
Anyone have experience with this yeast strain? Is it a fast finisher because of the high temps?
Also, what should I do if it is finished? I'm assuming it needs a diacetyl rest at about 75 degrees, but does it need to be cold conditioned at 35 like normal lagers? I guess what's confusing me is the type of yeast I used. Do I use it like a lager yeast, or like an ale? This is my first lager attempt, so I'm just trying to sort out what I need to prepare for in the next few weeks as I let it sit (I won't be moving it for at least another two weeks).
Any comments are appreciated.
The first few days it was at around 72 until I turned the air on. Since then it's been constant. The airlock stopped bubbling about a week ago ( I know...don't trust it). I haven't opened it up because I'm almost positive it shouldn't be done yet.
Anyone have experience with this yeast strain? Is it a fast finisher because of the high temps?
Also, what should I do if it is finished? I'm assuming it needs a diacetyl rest at about 75 degrees, but does it need to be cold conditioned at 35 like normal lagers? I guess what's confusing me is the type of yeast I used. Do I use it like a lager yeast, or like an ale? This is my first lager attempt, so I'm just trying to sort out what I need to prepare for in the next few weeks as I let it sit (I won't be moving it for at least another two weeks).
Any comments are appreciated.