I brewed a Mexican Lager and a Czech Lager. The recipe call for cold crash and add a 1/4 pack of yeast with priming sugar when bottling. I used WLP 800 and 940 and made 1 liter starters for both. Did some research and the length of cold crash varies from a few days to 6 weeks. I brought the temp down after dycetel rest slowly down to 33 degrees F.
What are your thoughts on how long to lager at 33 degrees and the additional yeast?
What are your thoughts on how long to lager at 33 degrees and the additional yeast?