How long does it generally take the 34/70 to finish at 48?I ferment at 48° using 34/70 yeast ( usually ). Then i lager ( cold storage )at 32° for 3 weeks after which I begin drinking it. Sometimes i will let it lager longer.
I recently did an Octoberfest with 34/70 with the temp in the chest freezer set to 48. It finished attenuating sometime between my day 11 sample of 1.011 and my day 21 sample of 1.009. Packaged at just over 3 weeks and it cleared in the keg another 2 weeks before it was proper.How long does it generally take the 34/70 to finish at 48?
How long does it generally take the 34/70 to finish at 48?
You're beers can lager in the bottles, assuming that you can store them in a fridge. The only disadvantage is that, as they clear, the sediment will settle to the bottom of the bottle. They'll still be just as good and clear but you may have to be a little care pouring and leave a bit in the bottle. Be sure that you bring the filled bottles up to relatively warm temps for the duration of carbonation. I wouldn't skimp on the carbonation time and give a full 3 weeks just in case. The good thing is that the bottles will be starting to clear after carb fermentation ceases, even at warm temps, and even a couple of weeks in the fridge may yield sparkling clear beer.I too am new to lager beer types. I pitched a Wyeast 2124 at 60F where it sat for 30 hours and did begin working. I then placed in my garage at 50F where I plan to keep it for three weeks. I then thought a day or 2 at 60+ and bottle. I am not sure that is the proper way. Seems I am missing the coldness. I can get the temp down to about 40F. Thoughts?