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So I'm in the process of fermenting my first lager. It has been going since last Saturday. Shortly I'll do the diacetyl rest, followed by lagering at 33 degrees for 9 weeks or so. Obviously I'll take it down slowly.
Now I've heard conflicting reports after this. Some say that after it has lagered you need to add yeast before conditioning because there isn't enough yeast in what remains. Is it time based? Do folks have experience with this? Should I add more of the same (White Labs German Lager Yeast WLP830) prior to bottling (when I add in the conditioning DME)?
Also, a few things I've seen recommend conditioning at the fermentation temp (I'm at 52 right now), giving it a second diacetyl rest, and then lagering the bottles for a couple of weeks after. Is this overkill? Does it help?
Thanks for the time folks!
Cheers,
Adam
Now I've heard conflicting reports after this. Some say that after it has lagered you need to add yeast before conditioning because there isn't enough yeast in what remains. Is it time based? Do folks have experience with this? Should I add more of the same (White Labs German Lager Yeast WLP830) prior to bottling (when I add in the conditioning DME)?
Also, a few things I've seen recommend conditioning at the fermentation temp (I'm at 52 right now), giving it a second diacetyl rest, and then lagering the bottles for a couple of weeks after. Is this overkill? Does it help?
Thanks for the time folks!
Cheers,
Adam