Jakeintoledo
Well-Known Member
Let me preface this by saying I've attempted to garner an answer to my question both by searching this site and by reading what John Palmer has to say on the topic, and haven't answered my question satisfactorily.
I brewed up an Oktoberfest about a week and change ago. Fermented it for better part of 5-7 days, did a two day diacetyl rest, and now brought it down to about 35-40 degrees (accounting for hysteresis in my fridge).
My question is....I'll be lagering away for about another six weeks or thereabouts. Once I bottle, I understand that I'll want to add yeast to suspension. a couple questions arise:
1) I used Wyeast Oktoberfest Blend smack pack. I plan on using it again, but how much?
2) should I bring the beer up to room temp before re-pitching and adding sugar?
3) should I use the same amount of sugar I'd use when priming an Ale? I tend to like my beer less fizzy and foamy, and generally err on the side of undercarbed versus overcarbed, so I usually add 0.8oz of sugar for every gallon of ale. is this also reasonable to do with the lager?
Thanks in advance.
I brewed up an Oktoberfest about a week and change ago. Fermented it for better part of 5-7 days, did a two day diacetyl rest, and now brought it down to about 35-40 degrees (accounting for hysteresis in my fridge).
My question is....I'll be lagering away for about another six weeks or thereabouts. Once I bottle, I understand that I'll want to add yeast to suspension. a couple questions arise:
1) I used Wyeast Oktoberfest Blend smack pack. I plan on using it again, but how much?
2) should I bring the beer up to room temp before re-pitching and adding sugar?
3) should I use the same amount of sugar I'd use when priming an Ale? I tend to like my beer less fizzy and foamy, and generally err on the side of undercarbed versus overcarbed, so I usually add 0.8oz of sugar for every gallon of ale. is this also reasonable to do with the lager?
Thanks in advance.