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Just as the title says. I have only brewed a handful of lagers over the years so this is somewhat unchartered territory for me.
Yeast: Yeast 2124
Grain: German Pils Malt and maybe a touch of Victory
Hops: Hallertau Mit all added during the boil and WP. No dry hops.
Fermenter: All Rounder under pressure
What is the ideal pressure to ferment?
What temp to ferment? Kinda thinking 65-68
Yeast starter- the yeast I have was harvested from a starter I made during the winter so it's about 6 months old. Since I want to ferment at ale temps would I calculate the starter size based an ale?
Yeast: Yeast 2124
Grain: German Pils Malt and maybe a touch of Victory
Hops: Hallertau Mit all added during the boil and WP. No dry hops.
Fermenter: All Rounder under pressure
What is the ideal pressure to ferment?
What temp to ferment? Kinda thinking 65-68
Yeast starter- the yeast I have was harvested from a starter I made during the winter so it's about 6 months old. Since I want to ferment at ale temps would I calculate the starter size based an ale?