BeerSmith™ Recipes and Web Editor

Notes

Secondary fermentation (and diacytl rest) starts when SG hits 1.022. At that point raise the fermentation temperature to 60F and hold for about 3 days. When all fermentation is complete and SG remains constant for 2 days, rack to carboy or bucket and drop temp a few degrees per day to 35F. This is cold crashing, which causes most sediment to drop out of the beer, giving you a significantly clearer beer. CAUTION: dropping fermenter temperature lowers pressure inside the fermenter and creates a vacuum that can and will suck back the water from the blowoff bucket into the fermenter. Pull blowoff tube several times per day while dropping chamber temperature to avoid sucking water into the fermenter. Another method is to remove the blowoff tube from the blowoff bucket, soak a piece of clean cheesecloth with sanitizer, and wrap the end of the blowoff tube with it. There's a blanket of CO2 sitting on top of the beer from fermentation that prevents O2 from reaching the beer. Hold at 35F for 3-4 days, then prime and bottle. Lager at 60F for 30 days, or until you decide to drink! Brew day notes: Lower than expected post mash SG (1.033). Added DME intending to bring it up to expected post mash SG of 1.040. Accidentally used the expected post boil SG of 1.047 to calculate how much DME to add, and therefore raised the SG to 1.047 instead of 1.040.