Twotaureanbrewing
Here to Learn
Brewed my first Lager a few weeks ago. Not much of a lager fan, small handful that I find drinkable. One in particular was a Vienna lager and just so happens latest issue of Zymurgy had a Vienna recipe. Thought why not, one more style under my belt and I won't need my freezer chest fermenter for IPAS and ales for the next several months (basement temp is a cool 62-65 degrees). So I have a few questions.
Recipe(in short)
10.75 Vienna malt
Wyeast 2206
Ferment at 54f
When gravity of 1.011 is reached crash at 35f for one month.
First does lager yeast have a longer lag time from pitching? Took almost 2days, used to ale yeast starting within hrs.
How long typically does fermentation last in a lager? Longer than ales? How long to my expected 1.011, typically?
I have white/ brownish krausen looks a little thicker than my ales, will that dissipate when fermentation is complete?
Lastly for now, after crashing at 35f for a month, will there be enough yeast in suspension to bottle carb? And for five gallons, how much corn sugar should I use.
Thanks all!
Recipe(in short)
10.75 Vienna malt
Wyeast 2206
Ferment at 54f
When gravity of 1.011 is reached crash at 35f for one month.
First does lager yeast have a longer lag time from pitching? Took almost 2days, used to ale yeast starting within hrs.
How long typically does fermentation last in a lager? Longer than ales? How long to my expected 1.011, typically?
I have white/ brownish krausen looks a little thicker than my ales, will that dissipate when fermentation is complete?
Lastly for now, after crashing at 35f for a month, will there be enough yeast in suspension to bottle carb? And for five gallons, how much corn sugar should I use.
Thanks all!