Wednesday, June 9, 2010

Update on Batch 91, Oktoberfest

Finally the gravity got down to about 1.012 on Monday.  I warmed the fermenters up to 58F overnight, and have held the temp steady since Tuesday morning.  Wyeast (and most other places I've checked) recommends a 24 - 48 hour diacetyl rest prior to racking to secondary.  Racking happens tonight, then the fridge gets set to 35F where the beer will sit until September.

Update, June 19:  I unplugged the temp controller and am letting the fridge do it's thing.  I set it on the lowest setting, it seems to stay between 32F and 35F, so I'm happy with that.

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