Hello Euro fans, this is my first time doing the Coopers European Lager having heard a lot about it. Looking for a bit of advice on timings and temps please, hops, and diacetyl rests. I've got a temp chamber I can use to raise or lower the temp, but at the moment the FV is just in a cold spare room.
Day 0
I brewed long, by 1 litre. I pitched yeast at 21C and let it cool to 15C over 12 hours. It's been between 13C-15C for two weeks.
Day 14 - at ~15C
SG 1.014
Fairly carbonated. Tastes a bit sherberty
When should I drop the fermenter temp down for lagering? What temp and how long for?
At what point should I do a diacetyl rest, and how do I do that (temp and times?)
And what's the best plan for bottling?
A saaz hop tea sounds like an interesting addition, when should that be done?
thanks
Day 0
I brewed long, by 1 litre. I pitched yeast at 21C and let it cool to 15C over 12 hours. It's been between 13C-15C for two weeks.
Day 14 - at ~15C
SG 1.014
Fairly carbonated. Tastes a bit sherberty
When should I drop the fermenter temp down for lagering? What temp and how long for?
At what point should I do a diacetyl rest, and how do I do that (temp and times?)
And what's the best plan for bottling?
A saaz hop tea sounds like an interesting addition, when should that be done?
thanks