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Old 03-26-2013, 01:24 AM   #1
zanemoseley
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Default Anyone lager the entire time in the primary?

I just racked a lager into my secondary/cornies after 4 weeks. I typically rack my ales from the primary after 2-3 weeks but stretched this batch out a bit longer since I was busy and the weather was bad. I was wondering if anyone has ever tried to leave a lager in the primary for a full 2 months or so. Not much advantage unless you get side tracked. Just curious I guess.



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Old 03-26-2013, 11:45 PM   #2
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I just did this with a CAP. Yeast cake & all into lagering fridge. after 2.5 mos it came out light, pils-sweet, and clean. There's a touch of DMS, but no damage from the yeast cake.



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Old 03-28-2013, 10:13 PM   #3
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I just bottled my first lager fermented this way--it also was very clear and tasty. I did lager at 34F, though.

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Old 03-28-2013, 10:42 PM   #4
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That's all I ever do. If I pull them off the cake before I lager there seems to be about a 50/50 shot that I get a little fruitiness. Lager on the cake always turns out great.

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Old 03-28-2013, 10:57 PM   #5
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Yep. Same here. Call it lazy...Ive always lagered (Bock) on the yeast cake. Comes out just fine.

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Old 03-29-2013, 12:28 AM   #6
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Yes, standard practice for me. Haven't racked anything in over a year.

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Old 03-29-2013, 05:49 PM   #7
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I use a conical, so I dump yeast periodically during the lagering process. I guess technically it is all in the primary, though.

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Old 03-31-2013, 05:27 AM   #8
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S.O.P. for me is to leave everything, including lagers, in primary until bottling or kegging time. Lagers have always turned out, from pils to doppelbock.

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Old 04-01-2013, 10:26 AM   #9
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I did a pilsner as one of my first original recipes, I had only been brewing about two months and didn't even know you "needed" to remove it. Regardless, no issues and no off flavors, it was also about 2.5 months

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Old 04-02-2013, 01:25 PM   #10
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I usually transfer to keg so I can carb and lager at the same time, but there is zero reason you couldn't leave it in the primary IMHO. Some might say there is the much touted risk of yeast auto. but I've actually never encountered it.



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