-Cold pich 9.5 stopinj celzija
-Fermentacija na 12 stopinj celzija (dvigneš ob prvi aktivnosti kvasa).
-D-rest 18 stopinj celzija (70%-80% fermentacije = 1.026-1.023 SG), (do koncne aktivnosti kvasa).
-Pretakanje
-Lagering 2 stopinj celzija na dan, do -1 stopinj celzija (7-8 tednov).
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