A note on the lagering schedule: Pitch at 9ºC and set the regulator to 10ºC. The first morning after a full day (usually about 36 hours after pitching) Raise the temp 2ºC. Every morning thereafter raise the temp 2ºC until I start seeing the krausen start to deflate, and begin raising the temp 2ºC every 12 hours. By the time krausen has completely fallen (about a week) I am usually at 18.3ºC and I will leave it there for three or four days. I will then start lowering the temp 2.7ºC every 12 hours until I reach 1.6ºC; total time should be about two weeks. You can use gelatin finings now, or just transfer to keg and lager as long as you can handle.
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