Reuse Yeast

Developing a Healthy House Yeast Strain

According to Chris White, (Yeast), with careful harvesting practices, an initial lab yeast culture can be reused in five or ten batches of beer. And as the yeast is reused, it becomes acclimated to the local brewing conditions. The result is faster, cleaner, more consistent fermentations. "Most brewers report the yeast "settles in" and performs best by the third generation." - White.

Top Cropping

Ale yeast strains float to the top of a carboy at the peak of fermentation, and produce a thick mat of foam called kraeusen. The foam is made up of active yeast of high viability, high vitality, and peak cleanliness. This is the yeast you want working in your next batch of beer.

With excellent sanitization practices,  you can ladle the kraeusen from a fermenting bucket, being careful to not contaminate the beer or the collected yeast. Or you can build a carboy top cropping device, using a two hole stopper or cap and a couple pieces of racking cane and flexible tubing. You can hook up very low pressure sterile CO2 from a tank to create a yeast vacuum by inserting a racking cane into the cap's other hole. You can also use the fermenter's own CO2 output to force the foam into a steril collecting flask. The device becomes a closed loop blow-off system. And the collected top cropped yeast is ready to re-pitch immediately.

Sam Scott has posted this video of his home built top cropping device for a carboy.

Bottom Cropping and Rinsing

The other option for yeast reuse is to harvest and rinse the settled yeast cake when you rack away the finished beer to a keg or bottling bucket. Siphon off the beer, leave a bit of liquid to help swirl the yeast cake back into a slurry. Wipe the mouth of the fermenter with cheap vodka to sterilize the opening. You can also quickly flame the opening for added protection against infection. Pour the slurry into a sterile container with a loose lid. The amount of slurry should only account for about 1/4 to 1/5 of the space in the container so you can top up with sterile water, leaving about 10% air space.

Harvested yeast cake, including dead cells and trub, well agitated.

Seal and shake the container(s) vigorously for three minutes to break up the flocs. Let the container(s) settle. Within ten minutes the materials will settle into layers. At the top will be a thin watery layer. In the middle will be a creamy layer of good yeast. The bottom layer will hold settled dead cells and hop bits.

After ten minutes of settling, the layer of good yeast floats on top of the trub and dry-hop particles.

Decant off the thin top layer to the drain. Decant the middle layer of good yeast into another sterile container with a loose lid. Store cold. Compost the hops and trub.

Revitalizing

You'll want to use the bottom cropped yeast as quickly as possible to avoid loss of viability and vitality. According to White, any yeast below 90% viability (living cells) should not be re-used. At the same time, you will only get good fermentation results if the viable yeast has high vitality - the cells are healthy enough to perform fermentation. If you've had the yeast in the refrigerator for a week or two and it is free of contaminating bacteria, you can do a further test of its health by revitalizing with high gravity wort.

By early on brew day, bring the yeast up to 70 ºF to 75 ºF and add sterile 1.080 SG wort at a rate of 0.50 millimeters per 10 millimeters of yeast slurry volume. After 4 to 12 hours without aeration the active yeast will turn the wort milky and dead cells will settle to the bottom of the container. Decant the top healthy portion, pitching into your fermenter.

 

Brette Les Pins - 100% Brett IPA

This summer my local bottle shop, Malt & Vine, Redmond, WA, had fresh bottles of Victory Wild Devil in stock - a 100% Brettanomyces fermented IPA that I hadn't tried since 2009. My Ratebeer.com review of the beer from five years ago noted a fair amount of sourness and funk to the beer. But the 2014 beer was just a clean, smooth, hoppy-fruity IPA. I set out to formulate a recipe and brew a batch of my own.

Brew Your Own Magazine had just featured all-Brett IPAs a couple of months back (May-June 2014, Vol.20, No.3), and I had been reading the book, American Sour Beers, by Michael Tonsmeire, which has a chapter on 100% Brettanomyces fermentations. The two sources combined to give me a great set of steps from yeast starter to finishing gravity.

Traditional Belgian sour beers employ a pitch of brewers' yeast at the start of fermentation, and at the same time, or following with a pitch of a small amount of Brettanomyces to slowly ferment any leftover long chain sugars. The Brettanomyces also develops additional complex flavors by building upon esters and phenols produced by the Saccharomyces fermentation. In other words, the funk.

In order to switch things up for a 100% Brett fermentation, you want to grow a yeast starter of similar  cell count to what you would pitch with a standard brewers' yeast. I chose White Labs Brettanomyces Bruxellensis Trois for its bready/pineapple/mild funk aromatics. The two stage Brett Trois starter takes about twenty days on a stir plate at a steady, warm temperature.

• Begin with 1 pint water and 1/2 cup DME starter wort and one tube of WLP 644. Let starter go for 8 days on stir plate at 82 ºF. Stop stir plate for two days, keeping temperature at 82 ºF. Decant off most of the unsettled liquid. The warmer temperature of the starter fermentation produces phenolics of banana and clove. Might make an interesting Witbier.
• Continue the second stage of the starter with 3 pints water and 1.5 cups DME. Let go for 8 days on stir plate at 82 ºF. Turn off stir plate and let settle at 82 ºF for two days. Decant and pitch into finished wort at 68 ºF. Warm over two days to 72 ºF. 

The large pitch of Brettanomyces then ferments the oxygenated wort's simple sugars at about the same pace as lager yeast. Look for high kraeusen within eight hours of pitching. Fermentation should stabilize within two to four weeks. The beer won't be sour, since souring requires a good dose of lactobacillus or lactic acid. But, about 3% acidulated malt in the mash will help lower the PH, which speeds up fermentation and boosts the production of fruity aromas. A good charge of pure oxygen before pitching will result in a healthier yeast and faster fermentation, but less funk. Less oxygen before pitching will enhance characteristic Brett flavors, but will need more time to ferment.

Primary fermentation with Brett will tend toward 80% - 90% apparent attenuation, so you'll want to mash at a high temperature (156º F) and add 10% - 15% of un-malted wheat to the grist to help retain some body. My recipe came to 75.7% ADF. You can dry hop in the primary once fermentation is complete, then transfer to a secondary fermenter or keg for lagering. The beer should be crystal clear within two to four weeks at 35º F.

Here's the full recipe from BeerSmith:

Recipe: All Brett IPA TYPE: All Grain
Style: American IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 6.4 SRM  SRM RANGE: 6.0-15.0 SRM
IBU: 54.3 IBUs Tinseth IBU RANGE: 40.0-70.0 IBUs
OG: 1.074 SG  OG RANGE: 1.056-1.075 SG
FG: 1.022 SG  FG RANGE: 1.010-1.018 SG
BU:GU: 0.734  Calories: 252.7 kcal/12oz Est ABV: 6.8 %  
EE%: 72.00 % Batch: 6.00 gal      Boil: 7.51 gal BT: 90 Mins


Total Grain Weight: 16 lbs 5.5 oz Total Hops: 10.66 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
Amt             Name                                   Type    #  %/IBU         
12 lbs 13.5 oz  Pale Malt, Maris Otter (3.0 SRM)       Grain   1  78.6 %        
2 lbs 6.4 oz    Wheat - White Malt (Briess) (2.3 SRM)  Grain   2  14.7 %        
7.7 oz          Acidulated (Weyermann) (1.8 SRM)       Grain   3   2.9 %         
7.7 oz          Cara-Pils/Dextrine (2.0 SRM)           Grain   4   2.9 %         
2.2 oz          Caramel/Crystal Malt - 60L (60.0 SRM)  Grain   5   0.9 %         


Name              Description                             Step Temperat Step Time     
Saccharification  Add 28.43 qt of water at 165.2 F        156.0 F       40 min        
Mash Out          Add -0.00 qt of water and heat to 170.0 170.0 F       10 min        

---SPARGE PROCESS---
Fly sparge with 4.37 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.064 SG Est OG: 1.074 SG
Amt        Name                                 Type    #   %/IBU         
3.50 tsp   Hop Tech Iso Alpha Extract [3.30 %]  Hop     6   30.0 IBUs     
0.30 tsp   Irish Moss (Boil 10.0 mins)          Fining  7   -             
2.39 oz    Centennial [10.00 %] - Boil 0.0 min  Hop     8   22.2 IBUs     
1 Items    Servomyces (Boil 10.0 mins)          Other   9   -             
1.19 oz    Calypso [13.00 %] - Boil 0.0 min     Hop     10  1.7 IBUs      


---FERMENTATION PROCESS-----------------------------
Primary: 21.00 Days at 72.0 F (Start at 68º F and raise to 72º F over first two days.)

Dry Hop: 7.00 Days at 72.0 F at end of primary fermentation

2.00 oz    Centennial [10.00 %] - Dry Hop 7 days  Hop     11   0.0 IBUs                 
1.50 oz    Calypso [13.00 %] - Dry Hop 7 days     Hop     12  0.0 IBUs

Secondary/Lager: 14.00 Days at 35.0 F

Style Carb Range: 2.20-2.70 Vols CO2 
---NOTES------------------------------------
Recipe adapted from Brew Your Own Magazine May-June 2014, Vol.20, No.3

1st stage of starter with 1 pint water and 1/2 cup DME and one tube of WLP 644. Let starter go for 8 days on stir plate at 82º F. Stop stir plate for two days, keeping temperature at 82º F. Decant off most of the unsettled liquid. The warmer temperature of the starter fermentation produces phenolics of banana and clove. Might make an interesting Witbier.

Second starter at 3 pints water with 1.5 cups DME. Let go for 8 days on stir plate at 82º F. Turn off stir plate and let settle at 82º F for two days. Decant and pitch into finished wort at 68º F. Warm over two days to 72º F. 

Use 3 .5 Teaspoons of hop iso alpha extract at 60 minutes.

At flameout whirlpool for 30 minutes before cooling. Cool to 68º F, oxygenate for 1 minute with pure oxygen, and pitch yeast. Raise temperature over 2 days to 72º F. Hold at 72º F for 21 days in primary. 

The fermentation should finish at 1.013.

Dry hop for 7 days before laggering.

Competitive Home-brewing

Ribbons for categories #1B - Standard American Lager and #23 - Specialty Beer / Historical.

In October two of my recipes scored well enough to get 1st place for their categories in what is now the third competition I have entered. The event is an organic brewing competition organized by 7 Bridges Cooperative, an AHA & BJCP sanctioned brewing competition. My entries in the first two competitions didn't do so well, but by this third one, I have managed to dial in some of the requirements of successful competitive home-brewing.

Competitive home-brewing?
The first question most people have is, "Competitive home-brewing is a thing?" And their second question is, "Why?" There are all levels of competition, from local brew clubs, to state fairs, on up to national level events. While there are sometimes fabulous prizes for the best of show recipes, and maybe additional prizes from some category sponsors, the brewer mainly gets solid, objective feedback to use for improving the brewing process.

How a competition works.
The BJCP (Beer Judge Certification Program) created 22 main categories to define all contemporary beer styles, and a 23rd category for specialty beer styles, including experimental and historical examples. The beauty of this compartmentalization of styles is that it gives the brewer and judges a set of measurable benchmarks for comparison. The BJCP style guidelines describe each beer style in detail and list commercial examples for calibration.

In competition there are generally three certified and ranked judges who will evaluate and score entries for how well they match the style guidelines for a specified category and sub-category. Each judge uses a beer scoresheet to give your recipe a ranking, then all three judges' scores are averaged for your beer's final score. Out of a possible 50 points:  aroma counts for up to 12 points, appearance for up to 3, flavor for up to 20, mouthfeel for up to 5, and overall impression for up to 10 points.

The scoring guide.
Outstanding  (45 - 50): World-class example of a style.
Excellent      (38 - 44): Exemplifies style well, requires minor fine-tuning.
Very Good    (30 - 37): Generally within style parameters, some style flaws.
Good             (21 - 29): Misses the mark on style and/or minor flaws.
Fair               (14 - 20): Off flavors/aromas or major style deficiencies. Unpleasant.
Problematic  (00 - 13): Major off flavors and aromas dominate. Hard to drink.

What do you get out of competing?
Whether your beers score well or poorly, the insights from the judges will help you become a better brewer. Their trained palates likely won't all match your impression of your beer, but they have the advantage of being objective tasters. The faults they pick up on can indicate problems in your process and how to solve them on your next batches of beer. The recipes that score highly will give you the knowledge that you are doing some things right.

Improving your beer scores.

• Explore and know the styles. The BJCP style guidelines are a good read, even on your smart phone. Most of us don't come into brewing with a deep knowledge of every beer style. Some people think they only like one type of beer because that is all they have ever tasted. But an adventurous brewer can use the style guidelines to help guide explorations at the local bottle shop. As you taste and compare the differences between styles, you will come to know how different recipes and brewing techniques affect the flavors of beer.
• Make sure the beer is ready before you send it  off to competition. The recipes I entered in my second competition were rushed from the fermenter to the bottle way before they were fully attenuated. The two beers were cloyingly sweet, and never fully carbonated in the bottle. Not surprisingly, they scored badly.
• Plan to learn from your early recipes. I entered the very first recipe I ever formulated on my own, my Black IPA. The beer was fairly drinkable, but was quite a ways out of range for the style. The feedback I got helped me refine the recipe enough that it is now one of my favorites.
• Make the beer to your liking. The whole point of brewing is to create something that you enjoy, I think the artistry of brewing grows from that quest for enjoyment.
• Read Jamil's book, Brewing Classic Styles. Try some of his recipes - which are all award winning examples of the BJCP style categories.
• Brewing software, like BeerSmith 2, can give you good benchmarks by style for estimated original gravity, bitterness (IBUs), color, and estimated ABV in your recipe formulations. And their tool kits can help calculate mash temperatures and times, yeast pitching rates, fermentation schedules, and bottling/keg pressures. 

My two winning recipes.

Coal Miner's Black Kentucky Common

American Brown Ale (10 C)
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 5.70 gal
Boil Time: 60 min
End of Boil Vol: 5.20 gal 
Final Bottling Vol: 5.00 gal 
Fermentation: Ale, Two Stage

Date: 08/09/2013
Brewer: Bruce Whitaker
Equipment: My Equipment 
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %

Ingredients

Amt	Name	Type	#	%/IBU
5 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2	48.5 %
2 lbs	Corn (flaked) (1.3 SRM)	Grain	3	19.4 %
12.0 oz	Carafa II (Weyermann) (415.0 SRM)	Grain	4	7.3 %
12.0 oz	Pale Malt 6 row (Briess) (2.0 SRM)	Grain	5	7.3 %
8.0 oz	Black Barley Organic (Briess) (500.0 SRM)	Grain	7	4.8 %
8.0 oz	Rye Malt Organic (Briess) (3.7 SRM)	Grain	8	4.8 %
3.0 oz	Carafa II Organic (Weyermann) (415.0 SRM)	Grain	9	1.8 %
1.00 pt	Lactobacillus Pure Culture (Mash 0.0 mins)	Other	10	-
1.0 oz	Candi Sugar, Amber (75.0 SRM)	Sugar	11	0.6 %
1.0 oz	Molasses (80.0 SRM)	Sugar	12	0.6 %
0.25 oz	Summit [17.00 %] - Boil 60.0 min	Hop	13	15.0 IBUs
1.00 oz	Saaz [3.75 %] - Boil 20.0 min	Hop	14	8.0 IBUs
1.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]	Yeast	15	-
3.00 oz	Oak Cubes, Am, med, Bourbon (Secondary 14.0 days)	Flavor	16	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG Est Final Gravity: 1.011 SG Estimated Alcohol by Vol: 5.7 % Bitterness: 23.0 IBUs
Est Color: 42.8 SRM

Mash Profile
Mash Name: Temperature Mash, 2 Step, Light Body
Sparge Water: 3.74 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Sparge: Fly sparge with 3.74 gal water at 168.0 F

Measured Original Gravity: 1.046 SG 
Measured Final Gravity: 1.014 SG 
Actual Alcohol by Vol: 4.2 % 
Calories: 153.5 kcal/12oz
Total Grain Weight: 10 lbs 5.0 oz Grain Temperature: 68.0 F
Tun Temperature: 68.0 F
Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Protein Rest	Add 20.74 qt of water at 158.4 F (Includes 8 quarts tun deadspace)	151.0 F	60 min
Saccharification	Heat to 158.0 F over 10 min	158.0 F	20 min
Mash Out	Heat to 170.0 F over 10 min	170.0 F	10 min

Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Bottle 
Pressure/Weight: 3.93 oz 
Keg/Bottling Temperature: 70.0 F

Volumes of CO2: 2.3
Carbonation Used: Bottle with 3.93 oz Corn Sugar
Age for: 30.00 days

Fermentation: Ale, Two Stage
Storage Temperature: 60.0 F 

Notes
Create Bacterial Culture: Three days before mash date, take a few tablespoons of wheat malt and add it to a pint of 100 degree F water and a couple tablespoons of honey in a canning jar. Solution should be low gravity, about 1,030 OG. Top off as close as possible to the lid to reduce oxygen contact and loosely fit the lid to the jar. Keep at 100 degrees F for three days. pH should end up between 3.8 and 4.3. Strain out the grain and use the liquid to inoculate the wort. The culture should have a pleasant, tart smell, not unlike green apples.

Three days before brew date make a 1.0 L Yeast starter with a stir plate. California Ale Yeast can be very active, so be careful not to let it overflow the starter flask.

One day before brew date, grind 8 oz of Bries organic black barley and 12 oz of Weyerman Carafa II (dark chocolate) and cold steep in 40 oz water over night (12 hours) at room temperature (60 ºF to 68 ºF). Sparge with 3 pints of 170 oF water. Add to Mash.

Mash the grains at 151 °F for 60 minutes. Raise temperature to 158 ºF for 20 minutes. Raise temperature to 170 ºF and sparge with 3.5 gallons 170 ºF water for 1 hour.

Optionally, use 8.0 oz of acidulated malt to bring the pH down to 4.3 and give the Lactobacillus culture a good environment to thrive.

Grind the 3.0 oz of Carafa 2 and add to mash.


The extra enzymes of the 6 row will help with conversion of the flaked corn.

Cool to 100 ºF and pitch Lactobacillus Culture. Sour the wort for 12 to 48 hours at 100 ºF with aluminum foil floating on top of the wort to seal out oxygen. Smell or taste the sour wort to decide when it is sour enough. Keep in mind that the beer will taste more sour once most of the sugar has been converted to alcohol by the yeast. But, if the beer is allowed to age for 6 months to a year, the lactobacillus sourness will reduce to a sweet flavor.

Once the wort is sour to your liking, boil for an additional 60 minutes, following the hop additions schedule. The soured wort can produce an unusually large amount of foam, so reduce heat to a minimum at hot break to prevent boil over.

Cool rapidly and rack to a 6.5 gallon carboy at 60 ºF. Let settle for 2 hours, then rack wort off of settled cold break material and hops into another 6.5 gallon carboy.

Oxygenate wort for 60 seconds and pitch yeast at 60 °F. Let temperature rise to 68 °F over two days. Let fermentation run till terminal gravity of 1.00 - 1.012 is reached. (I got 1.014 FG.)

Add oak cubes soaked for 3 to 4 months in rye whiskey. Include the rye dregs, about 2 tablespoons. Soak for two weeks at 60 ºF.

Bottle at 3 volumes CO2 - 1 cup corn sugar in 2 cups water. Condition for two weeks at 54 ºF.

The tartness will decrease with six months or so of aging.

Created with BeerSmith 

Roaring 20's Standard American Lager v3

Standard American Lager (1 B)
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.83 gal
Boil Time: 90 min
End of Boil Vol: 7.02 gal
Final Bottling Vol: 5.60 gal 
Fermentation: Lager, Three Stage

Date: 07/07/2013
Brewer: Bruce Whitaker
Asst Brewer:
Equipment: My Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 84.7 %

Ingredients

Amt	Name	Type	#	%/IBU
2.00 tsp	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
7 lbs 8.0 oz	Pilsner (2 row Organic) (Weirman) (1.6 SRM)	Grain	2	74.0 %
1.50 oz	Hallertauer Mittelfrueh [4.00 %] - First Wort 60.0 min	Hop	3	20.0 IBUs
2 lbs 10.1 oz	Rice Extract Syrup Organic (7.0 SRM)	Extract	4	26.0 %
0.50 oz	Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min	Hop	5	6.1 IBUs
0.50 tsp	Irish Moss (Boil 10.0 mins)	Fining	6	-
1.00 oz	Tettnang [4.50 %] - Steep/Whirlpool 5.0 min	Hop	7	0.0 IBUs
2.0 pkg	American Lager Yeast (White Labs #WLP840) [35.49 ml]	Yeast	8	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG 
Est Final Gravity: 1.009 SG 
Estimated Alcohol by Vol: 5.1 % 
Bitterness: 27.4 IBUs
Est Color: 4.2 SRM

Mash Profile
Mash Name: Temperature Mash, 2 Step, medium Body 
Sparge Water: 8.41 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE

Measured Original Gravity: 1.049 SG 
Measured Final Gravity: 1.010 SG 
Actual Alcohol by Vol: 5.1 % 
Calories: 161.8 kcal/12oz
Total Grain Weight: 10 lbs 2.1 oz 
Grain Temperature: 68.0 F
Tun Temperature: 68.0 F
Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Protein Rest	Add 6.43 qt of water at 145.1 F	130.0 F	25 min
Saccharification	Add 2.86 qt of water at 206.4 F	150.0 F	30 min
Mash Out	Add 0.00 qt of water at 170.0 F	170.0 F	10 min

Sparge: Fly sparge with 8.41 gal water at 168.0 F
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in

unmodified grains or adjuncts.

Carbonation and Storage
Carbonation Type: Keg 
Pressure/Weight: 12.54 PSI 
Keg/Bottling Temperature: 45.0 F 
Fermentation: Lager, Three Stage

Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI 
Age for: 10.00 days
Storage Temperature: 54.0 F

Notes

Mash Steps:
1. Heat 2 1/2 gallons of water to 140 ºF and add all of the grains included in this recipe.

2. After 10 minutes, adjust temperature if needed, and then mash at 130 ºF for 10- 15 minutes. Heat again and mash at 150 ºF for another 30 minutes.
3. When starch conversion is complete, raise the temperature to 170 ºF. 
4. Sparge the grains with 3 - 1/2 gallons of water heated to 170 ºF.

Boil Steps:
5. Transfer wort to the brew pot. Add the rice syrup and dissolve completely. Add 1 - 1/2 oz. German Hallertaur Mittlefrueh hops (first wort hops) and let soak for 60
minutes at 170 ºF. Turn the heat on and bring to a boil.
6. Once the wort has reached a boil remove the bag of first wort boil 1 - 1/2 oz. German Hallertaur Mittlefrueh hops and boil for 30 minutes. 
7.  Add back in the 1 - 1/2 oz. German Hallertaur Mittlefrueh hops and an additional 1/2 oz. of German Hallertaur Mittlefrueh hops (bittering) and boil for 40 minutes.
8. If desired, add the Irish Moss flakes, and boil for 15 more minutes.
9. Add 1 oz. Tetnang hops (aroma), boil 5 more minutes, & turn the heat off.
10. Draw off 1.24 quarts of gyle into a heated & sterilized growler. Put aside and refrigerate for carbonation after the beer has lagered.

Fermenting steps:
1. Cool the wort to 70 ºF and transfer the chilled wort into your sanitized primary fermenting vessel. Further chill the fermenter to 48 ºF.
2. Oxygenate the unfermented beer for 60 seconds.
3. Pitch the yeast and ferment in a cool dark place for 10- 14 days at 48 ºF in the primary fermenter until activity slows.
4. When fermentation slows, raise temperature to 68 ºF for two days for diacetyl rest.
5. Bring temperature back to 48 ºF and transfer the beer to secondary fermenter when fermentation activity has subsided.
6. Slowly reduce the temperature by no more than 4 ºF per day and lager at 32 ºF for 6 weeks.
7. Rack to keg.

Created with BeerSmith