Lagering

[Twostage]

You can do a fairly good emulation of a closed transfer by ensuring you purge your cornie with CO2 a few times. Then you are transferring into a cornie full of CO2 so little oxygen can get to it.

The instructions won't mention a D-rest to keep the instructions simple and cater for people (probably the majority) who don't have temperature control. Raising the temperature towards the end of fermentation accelerates the process of the yeast 'tidying up'. It still happens at the fermentation temperature but more slowly.

 

[Weatherman]

You can do a fairly good emulation of a closed transfer by ensuring you purge your cornie with CO2 a few times. Then you are transferring into a cornie full of CO2 so little oxygen can get to it.

The instructions won't mention a D-rest to keep the instructions simple and cater for people (probably the majority) who don't have temperature control. Raising the temperature towards the end of fermentation accelerates the process of the yeast 'tidying up'. It still happens at the fermentation temperature but more slowly.

Many thanks.

I am going to raise to 18 degrees and then dry hop for 48 hours at the same time.

Then reduce to 4c and dump trub

Then leave at 4c in the fermenter for 3-4 weeks…then bottle and prime.

Move to inside for a couple weeks then back to the garage to condition.

In the meantime, I will make the Ruby Pale from the Greg Hughes book.

Thanks for all the replies