Begin fermentation at 55°F (13°C). Once fermentation slows, gradually increase the temperature to 60°F (16°C) to encourage diacetyl reduction. After three days or when a diacetyl-free sample is confirmed, cold crash the beer to 40°F (4.4°C) and transfer to lagering. Mature the beer for at least six weeks at 40°F (4.4°C). Finally, keg and force carbonate to 2.6 volumes of CO2.
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Last Updated: 2024-09-14 00:11 UTC
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NEW Water Requirements:
Holly Schlitz (Clone)
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Water Requirements:
Holly Schlitz (Clone)
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Steeping Grains (Extract Only)
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Hops
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