All grain Vienna Lager.

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Permalink Reply by Chris Banks on September 13, 2011 at 10:24am

What yeast did you use?

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Permalink Reply by cerevisia on September 13, 2011 at 10:47am

I used Saflager yeast, the stuff in the yellow sachet. 

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Permalink Reply by Chris Banks on September 13, 2011 at 10:08pm

S23 I presume - personally I would think you may be rushing it a bit to be bottling in 2 weeks for best results at that temp.

Looking back I have had about 3 weeks primary then lagering in secondary as cold as I can (maybe 8 degrees for me) for as long as I can stand waiting and I really do feel the wait is worth it!

 

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Permalink Reply by jt on September 13, 2011 at 10:24pm

" and I really do feel the wait is worth it!"

Yep, he's right, patience is a virtue.

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Permalink Reply by cerevisia on September 14, 2011 at 7:12am

And yeah, I think patience is one of the main ingredients in brewing eh. ;)

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Permalink Reply by cerevisia on September 14, 2011 at 7:11am

Ah right, cheers for the advice! I've always worried about leaving it too long in the fermenter, but I guess Lagering is a slow process which works best in the cold. Also, by secondary do you mean once it's bottled? I'd have thought leaving the bottles in a warm room would be better..

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Permalink Reply by Chris Banks on September 14, 2011 at 8:03am

Nah I rack to a carbouy and bung it in the fridge.

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Permalink Reply by Christian on September 14, 2011 at 8:11am

If you only have bottles, warm condition for a week to carbonate and then get them as cold as you can for several weeks - i.e. in the fridge.

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