Maine Homebrewer
Grandmaster Brewer
Hey all, my batch numbers are entering the fifties and I've figured it's time to learn to lager.
I'm well versed with AG brewing, but have so far limited myself to ales.
All I know about lager is from books and it's time to get some answers from people.
Is that protein rest I've read about for undermodified malts really necessary for a homebrewer?
I've read that after you keg from your secondary and start the lagering process, that the temperature should be lowered slowly.
Does that really matter or can I transfer from a cool basement into a 32 degree cooler without a problem?
That's all I've got for the moment. Any replies from experienced homelagerers would be appreciated.
-John
I'm well versed with AG brewing, but have so far limited myself to ales.
All I know about lager is from books and it's time to get some answers from people.
Is that protein rest I've read about for undermodified malts really necessary for a homebrewer?
I've read that after you keg from your secondary and start the lagering process, that the temperature should be lowered slowly.
Does that really matter or can I transfer from a cool basement into a 32 degree cooler without a problem?
That's all I've got for the moment. Any replies from experienced homelagerers would be appreciated.
-John