I've just bought 25kg of Pilsner malt and I'm all set to produce my first BIAB lagers. I was just wondering if there is anything different I need to consider compared to producing ales.
As far as I can see I need to make a Yeast Starter a couple of days before pitching and then the Brew fridge is kept at about 12 degrees for fermentation.
Initial questions that jump out - do people use Torrified Wheat in lagers for head retention? Do I need to vary the temperature during fermentation? What temp do i condition (bottles) at?
Thanks, as always, for any advice
As far as I can see I need to make a Yeast Starter a couple of days before pitching and then the Brew fridge is kept at about 12 degrees for fermentation.
Initial questions that jump out - do people use Torrified Wheat in lagers for head retention? Do I need to vary the temperature during fermentation? What temp do i condition (bottles) at?
Thanks, as always, for any advice
