I have some 1 gallon demijohns with lager in them they have been in fermentation for about 12 days at 9c and they are bubbling slow , I just want to plan ahead on what to do with this brew , like should i keep them in there primary fermentation to the end ? should i start raising the temperature soon ? when the time is right should i cold crash ? if so can you cold crash in primary ? I have got to this point and just want to know what the next steps are i should take to finishing off the fermentation to bottling .
Lager fermentation questions
- Thread starter dazzer22
- Start date
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With a real lager yeast after that long in the cold I would now gently bring them up to 16-18C and leave them for at least another week before packaging.
I never cold crash, but others do and I'm sure you'll get some advice regarding that.
I never cold crash, but others do and I'm sure you'll get some advice regarding that.
