I was playing around on one of the other threads the other night, and Josh gave me a start with an idea for a yeast.
I have never done a lager before, and I want to try one in January. I have looked at a few videos and read some online articles. As a result, I understand a few things, but am lacking knowledge with some other things.
Pre Pro Lager | Classic American Pilsner BIAB Beer Recipe | Brewer's Friend (brewersfriend.com)
Above is my idea up to this point: I can always make changes.
My questions are the following:
1. I need some help with a lager schedule (both time and temperature). The homebrew store says that they vary greatly.
2. If I use the yeast I have selected, my understanding is that I can do a direct pitch if the wort is warm enough. I usually use 2 packets, so I am thinking 4 for a lager. I cannot chill below 78F with my wort chiller, but I do have a refrigerator than can get as cold as I need. If I really needed, I could pitch the next day.
3. I am using a very simple BIAB set-up, so I cannot do a protein rest with the 6 row. Would I need to increase the boil time, or is a standard 60 minutes enough?
Thanks for any insight that you can give to a lager newbie.
I have done a few.
1). I ferm cold, then do a warm diacytl rest, then crash. Time will vary based on yeast and gravity.
2) as long as your refer can get it down to 40F , then you are good to go. Most lager yeast will want 50F to ferm at
3) why can't you? I do one on every batch. Set your stroke water to 126+\- so your test temp is 122F, then heat it to sacc rest after that.
Boil time is the same from my experience. Will be dictated by your hop schedule more than everything
Post time 2022-11-20 02:58:00