Hello all, and I hope you are well.
I am about to brew a Traditional Bock, from Greg Hughes' book.
I will ferment for, two weeks at the higher temp (15c, I think) then four weeks at the lower temp. (I think 3c).
Any thoughts on the following, please?
1) Would I be best to rack into a secondary fermenter for the lagering?
2) Shall I just bottle as I would normally for an ale, after the lagering?
3) if the latter, then should I rack to a bottling bucket after the lagering, or will there be minimal yeast?
Very excited at pushing my boundaries again. This is AG#9, and all the others have been Ales.
Incidentally, after the failed infected brew which was AG#7, the next was fine and is now conditioning nicely.
Thanks all!
I am about to brew a Traditional Bock, from Greg Hughes' book.
I will ferment for, two weeks at the higher temp (15c, I think) then four weeks at the lower temp. (I think 3c).
Any thoughts on the following, please?
1) Would I be best to rack into a secondary fermenter for the lagering?
2) Shall I just bottle as I would normally for an ale, after the lagering?
3) if the latter, then should I rack to a bottling bucket after the lagering, or will there be minimal yeast?
Very excited at pushing my boundaries again. This is AG#9, and all the others have been Ales.
Incidentally, after the failed infected brew which was AG#7, the next was fine and is now conditioning nicely.
Thanks all!