As you can see the beer is clearing up nicely. I used both Irish Moss and Gelatine Finings and it seems to be paying off. In the carboy it looks red in colour, but in a glass the beer is a nice pale golden color. I am lowering the temperature to 32f to get rid of any yeast that may still be in suspension, then I will transfer to a corny keg, where the beer will continue to lager for about 2 months.
One thing I did not do with the first batch is a Diacetyl Rest. From what I understand this involves warming the fermenting beer to room temperature to allow the yeast to become more active and eat the diacetyl. Diacetyl would otherwise cause a butter/butterscotch flavor in the finished beer. Here is batch #2 warming up for the Diacetyl Rest!
