Just want to see if fellow brewers are sticking to the 3 days at 15•c and 3 days at 18•c ? Thought I possibly could have extended my fermentation at both temps but didn’t as it is my first lager attempt.
it’s all about the SG. If it’s at the target after your diacetyl rest then you can keg or bottle it (or drink from the unit). Usually this is 3+3 days. Sometimes 4+3 – depends on how quickly the yeast gets going. Ultimately I never just let it go for x days before doing y – it always is dictated by the SG.
Usually I raise the temp at 1.018. Sometimes it is lower but it doesn’t seem to make much difference. The point is that the “number of days” blurb on the cans is just a guide. If the beer isn’t at FG after the stated number of days it doesn’t (necessarily) mean something has gone wrong, you just need to wait another day or two.