Lager Newbie

[Scottie]

Brand spankin', don't know why I'm doing it considering my love of things hopped [unsure].

Anyhow its down and now the questions start.

But first it is the Oktoberfest, made to recipe which must be a first for me. I pitched the Wyeast 2308 at 16'C on Wednesday and the brew has sitting at 12'C for the past two days.

I put down an Ale with 1056 at the same time, same pitching temp but temp controlled to 18'C.

 

The Krausen on the Lager is four times the size of the Krausen on the Ale. Which is not what I was expecting [alien] . I figured that low ferment temps coupled with bottom fermenting yeast would result in very little Krausen. There is a sulphur smell but really apart from that to me it looks to be bhaving like a normal Ale brew that could be finished in a week [pinched] .

 

 

[Otto Von Blotto]

My latest Munich Helles was practically fermented out in a week, I pitched the yeast from a 4 litre starter made from a pack of W34/70 at the same temp as you, and it fermented at 11.5C. It was sitting at about 1012 after 7 days down from 1045 OG. I then upped it back to 16 for a D-rest for a week and now it is currently on its way down to about 1C where it will sit for 3 or 4 weeks until I bottle it - and then harvest some yeast from the trub and put the next batch on!