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I brewed up a Pilsen Lager yesterday and used liquid lager yeast that didn't start so I pitched a packet of Salager 34/75 this morning and we are looking good now 12 hours later, Noting the instructions on the packet say the optimum fermentation tempature is 50 to 55F but I needed to get it up to 65-70 to get it started so now I'm wondering , how and when is the best time to start chilling things down?
Right now the wort tempature is at 59 and I have good and fast burping going on. My cellar is 49 degrees and the carboy is currently exposed to the cold air, What's the recommended process for moving to the cold?
Right now the wort tempature is at 59 and I have good and fast burping going on. My cellar is 49 degrees and the carboy is currently exposed to the cold air, What's the recommended process for moving to the cold?
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