BeerSmith™ Recipes and Web Editor

You will want to make a yeast starter as need a healthy number of yeast. Ferment at 48-50 deg for 3 to 3.5 weeks--airlock activity should be very slow. If you plan to lager for 2 months you probably do not need a diacetyl rest, otherwise raise the ferm temp to 60 deg for 2 days then drop the temp to near freezing. This will clear the beer and then you can transfer to keg or bottle. Once in keg, keep near freezing for 1 month.

It also tastes great without dry hopping, in case you don't feel like doing it. They other key is to use soft, low mineral water. Cut your water with distilled or RO, % depends on how hard your water is to start.

Great. Thank you. My water is pretty hard but I have salts etc to adjust it. I don't usually dry hop.