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- Oct 25, 2014
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Dear Brewers,
I am brewing my first Pilsner. So far it has fermented for 3 weeks at 11 degrees Celsius, had a 2 day diacetyl rest, been decantered and put in lagering at 3 degrees Celsius. Gravity is now 1.008. I plan to lager for about 5 weeks. My questions:
1. When I bottle, should I add fresh yeast?
2. At what temperature should I condition the bottled beer?
Thanks for any advice,
Michael
I am brewing my first Pilsner. So far it has fermented for 3 weeks at 11 degrees Celsius, had a 2 day diacetyl rest, been decantered and put in lagering at 3 degrees Celsius. Gravity is now 1.008. I plan to lager for about 5 weeks. My questions:
1. When I bottle, should I add fresh yeast?
2. At what temperature should I condition the bottled beer?
Thanks for any advice,
Michael