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Lager temp & finishing question


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#1 Hines

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Posted 09 November 2022 - 07:01 AM

The lager I have in the chamber is pretty much done.   I know some folks cold crash, but have if I read some pages correctly, some folks will ramp up the temp just a little before the cold crash.

 

What's the SOP you guys use for your lagers?

 

 

General timeframe on this one:

Pitched yeast at 71 degrees because that was as low as i could get with my cooling process.

within 7 hours, I was at 46 degrees (so I ramped up my chamber)

steadied out at 48 degrees that night

 

Day 1 1.044

Day 2 1.037

Day 3 1.031

day 4 (out of town)

Day 5 1.012

Day 6 1.010

Day 7 & 8 1.009

 

 



#2 positiveContact

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Posted 09 November 2022 - 07:12 AM

I pitch at the low end, ferment there until it looks like it's starting to slow slightly and then let the temperature creep up and/or force it up into the low 60s to finish.  I started doing it because of this or at least something similar.  A good read anyway!

 

https://www.bayaream...rmentations.pdf



#3 HVB

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Posted 09 November 2022 - 07:33 AM

I do not heat it up for the d rest.  I will let it finish and then let it go for a few more days to make sure it is cleaned up and then drop the temp down before transfer.



#4 positiveContact

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Posted 09 November 2022 - 08:04 AM

I do not heat it up for the d rest. I will let it finish and then let it go for a few more days to make sure it is cleaned up and then drop the temp down before transfer.


What high end temp do you achieve typically?

#5 HVB

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Posted 09 November 2022 - 08:06 AM

What high end temp do you achieve typically?

low 50's



#6 positiveContact

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Posted 09 November 2022 - 08:22 AM

low 50's


Oh, so basically no ramp at all then?

Edited by postSingularityHumanoid, 09 November 2022 - 08:22 AM.


#7 HVB

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Posted 09 November 2022 - 08:34 AM

Oh, so basically no ramp at all then?

few couple degrees.  I tend to keep lagers fermenting 48-50



#8 positiveContact

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Posted 09 November 2022 - 08:49 AM

few couple degrees. I tend to keep lagers fermenting 48-50


I haven't not done a big ramp for a long time. Maybe it's time to go back to my old ways for a change....

Edited by postSingularityHumanoid, 09 November 2022 - 08:49 AM.


#9 Hines

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Posted 09 November 2022 - 10:33 AM

so drze, when you say you let it rest for a few days should I assume at minimum when it hits the final gravity you wait at least 2-3 days?

 

I realize in the real world that you might let it rest till you have time to deal with it.    Just wanting to know....i'll likely adopt that process of waiting at least X amount of days with no movement before bottling/kegging.



#10 HVB

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Posted 09 November 2022 - 11:17 AM

so drze, when you say you let it rest for a few days should I assume at minimum when it hits the final gravity you wait at least 2-3 days?

 

I realize in the real world that you might let it rest till you have time to deal with it.    Just wanting to know....i'll likely adopt that process of waiting at least X amount of days with no movement before bottling/kegging.

You nailed it.



#11 denny

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Posted 09 November 2022 - 12:58 PM

I ferment in the mid 40s-low 50s.  After 5-7 days, I crank the temp to 70-72F. No ramp.



#12 positiveContact

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Posted 09 November 2022 - 01:13 PM

I ferment in the mid 40s-low 50s. After 5-7 days, I crank the temp to 70-72F. No ramp.


It's a steep ramp :D

#13 MtnBrewer

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Posted 10 November 2022 - 09:01 AM

I do the same as Denny except I only go up to about 68°F when it's nearly fermented out. It's not so much for the d-rest but to squeeze out the last couple of gravity points.



#14 denny

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Posted 10 November 2022 - 12:23 PM

I do the same as Denny except I only go up to about 68°F when it's nearly fermented out. It's not so much for the d-rest but to squeeze out the last couple of gravity points.

Exactly! I do the same whether I ferment at 45 or 65.




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