tag:blogger.com,1999:blog-6678378080783623922.post842436859611059230..comments2024-01-25T17:06:18.003-08:00Comments on The Chronicles of SNB Brewing: Transferring Halvtreds to SecondarySNB Brewinghttp://www.blogger.com/profile/10107786443786731586noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6678378080783623922.post-78103687963289049592011-12-22T15:16:43.140-08:002011-12-22T15:16:43.140-08:00Gotta go with what Maestro Noonan preached...he wa...Gotta go with what Maestro Noonan preached...he was a genius regarding lagers...R.I.P.Anonymoushttps://www.blogger.com/profile/01651537005095977497noreply@blogger.comtag:blogger.com,1999:blog-6678378080783623922.post-79973062382447975222011-12-22T06:01:08.222-08:002011-12-22T06:01:08.222-08:00I didn't know anyone tries to ferment lagers i...I didn't know anyone tries to ferment lagers in the 30s or 40s.<br /><br />My lager technique is pretty similar to yours. I do primary fermentation at around 55. I let it raise to 68 (give or take) for a few days. I don't "lager" in secondary, though. I just go ahead and rack it into the keg and let it stay at 40 (or so) until I can't wait any longer.<br /><br />Of course, I've never done a sour lager. (never done a sour at all ... I have to fix that sometime).ESheppyhttps://www.blogger.com/profile/12791870404804006118noreply@blogger.com