First time all grain in a pickle with the instructions

[bez]

Hi all hope you can help. I’ve bought a 4.5 litre lager all grain kit from lovebrewing.
I wanted to try layering at lower temp in my fridge. But the kit comes with yeast that they advise to use between 18-21.
Secondly if you look at the info sheet it says add 1g if the hops at 0 time. This presumably means at the end of the boil before cooling. When I transfer this cooled wort into a fermenter do I ensure that none of the hops come across into the fermentation vessel.
Or does it mean I add the 1g as a dry hop to the fermenter ( probably not).
Could I swop out the yeast for a low temp lagering yeast. If so which one. Any details on how to do this would be useful. Ie. Do I start the ferment at higher temp and then cool down. Im
A bit lost. Help!!!!!

 

[bez]

Ps. The yeast is a bitter yeast.

 

[Agentgonzo]

Secondly if you look at the info sheet it says add 1g if the hops at 0 time. This presumably means at the end of the boil before cooling. When I transfer this cooled wort into a fermenter do I ensure that none of the hops come across into the fermentation vessel.
Or does it mean I add the 1g as a dry hop to the fermenter ( probably not).

Yes, 0 mins means you drop the hops in at the very end of the boil (0 minutes left in the boil).
And Yes, when you transfer into the fermenter, you should try to leave all the hops behind. This is normally easy as they will drop to the bottom of the kettle when you cool your wort.

 

[Pennine]

I think the refrigerator is too cold for most lager strains for primary fermentation so it would probably be best to ferment the way it recommends unless you have an inkbird that can control the refrigerator temps.

I'd recommend ferment is 34/70 if you do.

 

[Jim Brewster]

Sounds like it's a pseudo lager using an ale yeast so to me that means treating the primary fermentation and carbonation stages like you would for an ale, after which the lagering can then be done at colder temperatures once fermentation has all but finished to allow the yeast to clear up the diacetyl first.

I presume there were other hop additions other than the 0 minutes?

 

[bez]

Yes, 0 mins means you drop the hops in at the very end of the boil (0 minutes left in the boil).
And Yes, when you transfer into the fermenter, you should try to leave all the hops behind. This is normally easy as they will drop to the bottom of the kettle when you cool your wort.

Thanks. So the hops will stay in as long as it takes to cool down. I’m using a large pan. Should I put the hops in bags. May make it easier to leave it behind. It’s only a 4.5 litre brew.

Sounds like it's a pseudo lager using an ale yeast so to me that means treating the primary fermentation and carbonation stages like you would for an ale, after which the lagering can then be done at colder temperatures once fermentation has all but finished to allow the yeast to clear up the diacetyl first.

I presume there were other hop additions other than the 0 minutes?

ok. Makes sense. Then once fermentation has finished transfer to a secondary vessel.
Cold crash to 2 degrees. Then leave at that temp for a few weeks then what. At this point there is no priming sugar. This is just using a normal plastic vessel and bubbler.

 

[prog99]

It’s a bit blurry but that’s not a lot of hops.

 

[Agentgonzo]

It’s a bit blurry but that’s not a lot of hops.

That was my thought too... Until I realised it was a 4.5L batch

 

[Agentgonzo]

Should I put the hops in bags. May make it easier to leave it behind. It’s only a 4.5 litre brew.

You can, but they will settle to the bottom anyway, so not a big problem

 

[bez]

I think the refrigerator is too cold for most lager strains for primary fermentation so it would probably be best to ferment the way it recommends unless you have an inkbird that can control the refrigerator temps.

I'd recommend ferment is 34/70 if you do.

Thanks. I have an inkbird.

 

[bez]

Sounds like it's a pseudo lager using an ale yeast so to me that means treating the primary fermentation and carbonation stages like you would for an ale, after which the lagering can then be done at colder temperatures once fermentation has all but finished to allow the yeast to clear up the diacetyl first.

I presume there were other hop additions other than the 0 minutes?

No. Not according to the instructions. Might let it steep for a while. It’s supposed to make a lager.