I brewed a vienna lager a week and a half ago, checked the gravity tonight, and it’s close to 80% done. Question — I’ve dry hopped dozens of ales, but have yet to dry hop a lager. What’s your protocol? I was thinking of slowly bringing the temperature up from 50 degrees to 60 degrees over the course of the next few days. On Friday (maybe) I was planning on adding the dry hop, keeping it at 60 degrees for a few days with the dry hop, and then crashing before kegging. The sample I tasted was great, and did not have any hints of diacetyl.