Lagering Techniques
#21
Posted 28 March 2009 - 07:38 PM
#22
Posted 30 March 2009 - 04:57 AM
So, if it took me 6 days to do half of the sugars at 50°F,I should EASILY finish this beer in another week.Dang! that's a fast lager...I like this!Mtn are your lagers this fast?Or am I missing something here?... I do is let it get about 2/3 to 3/4 of the way to FG and then raise the temperature into the low 60's. ...
#23
Posted 30 March 2009 - 05:32 AM
#24
Posted 30 March 2009 - 06:05 AM
#25
Posted 30 March 2009 - 06:25 AM
#26 *_Guest_Blktre_*
Posted 30 March 2009 - 06:29 AM
No kidding. I dont do this with Ales either.As far as technique goes, i do exactly what Mtn does. I only do a D-rest on those strains that call for it. And even in those cases its questionable if its really needed. Pitch big and cold. Transfer to Lager when FG has been reached. My primaries can last up to 2 weeks. Sometimes less than a week.The only thing that really scares me about that process is transferring to secondary/lager before the beer is finished. I've never been a fan of removing the yeast before they've finished the job.
Only problem with that is if a D-rest is really needed, then its not going to do you any good to wait for the second batch to catch up. D-rests need to be done when your close to 5points of expected FG. You would be better off just setting the fermenter on the floor in ambient for the D-rest instead of waiting for the other batch to catch up. imo........One thing about the d-rest is on occasions I will have another lager fermenting and not want to warm it up just to do a d-rest. I usually wait for the second beer to ferment then d-rest them both, but this has occupied my fermenters for an extra two weeks which I didn't like.
#27
Posted 30 March 2009 - 06:58 AM
don't know why I had half on my brain, duh!So, if it took me 6 days to do
halftwo thirds of the sugars at 50°F,I should EASILY finish this beer in another week.
#28
Posted 17 April 2009 - 12:13 PM
#29
Posted 17 April 2009 - 12:24 PM
Yes. I just store the slurry in the fridge same as I would for an ale strain, and pitch into my new wort that's been chilled to 45.Anybody ever re-use lager yeast?
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