- Jan 15, 2014
- Reaction score
So I've been away for while, possibly years and I've come back with a grainfather, an inkbird controlled fridge setup and am brewing a light, hoppy, summer lager based loosely on Brussels Beet Project's Wunderlager. I've taken their recipe and adjusted with some bits of advice I've seen elsewhere (and I didn't quite have the grain I needed so added a bit of pale malt and carapils to the lager malt). The fermentation has gone to plan and it has dropped from 1.044 to 1.016 in 17 days and tastes surprisingly good, a slightly bitter, nicely hopped lager. I'm debating whether even to dry hop as I'm happy if it keeps this flavour profile. I suppose my question is, I can't detect diacetyl so should I bother with a diacetyl rest and will I need to lager for any longer than recommended in the recipe if I'm happy with the taste now? Attached the basic recipe BBP shared once, I'd like to have it kegged and lagered at 2 degrees until the Jubilee weekend when I want to share it. Any advice, as always is much appreciated.