Amber Lager

[mrbubba213]

I have brewed an amber lager using a German WL strain. Its been in the primary for almost a month at 50 degrees. I am planning on transferring it to a corny and crash cooling it, and wondering if I should do a D-rest or just go ahead and crash it? If I do one, how long should I do it for? I am thinking that a few more weeks at 30 degree temps and the beer should be ready to drink. I am also thinking I should have bought the book on Lagering! Thanks my Networks

[Henning1966]

Taste a sample see if you taste any. If not go to keg and crash to lager. If you taste any raise the temp up about 8 to 10 degrees slowly and let it go a couple days then taste again. if its good after that send it to the keg if not let it go a little longer.

[spiderwrangler]

+1 to Henning... after all, that shit 'causes Alzheimers"!

[BDawg]

Correction - that shit causes "Ass heimers"

[mrbubba213]

I assume we're talking about yeast? Maybe I shouldn't have read this at the bar:-) I don't know if I know what yeast tastes like, my palate is an embarrassment.

[brewinhard]

If the yeast is not active anymore than you might have missed the window for a proper diacetyl rest. They are typically performed at the tail end of fermentation when the yeast is still slightly active so they can clean up after themselves. But, depending on which strain you used and at what temperature you pitched then you might not need one.

[mrbubba213]

I moved it to a corny and am letting it sit at room temp for a few days. Then Ill crash it at 30ish degrees for a few weeks. We shall see how it goes.

[BDawg]

That should do it ok. You can swirl the yeast up a little too, if you feel it has dropped TOO bright.