Newest Threads

Brewing Clamper · 01-07-2007, 02:19 AM

So after 10 days in primary @ 52°F, I pulled out my two batches of pilsener to room temp (62°F) for a good rest. There was increased activity, I know some of this is just CO2 coming out of solution due to temp change, but it's kept on going beyond that. My question is, how long should I keep it at room temp for the diacetyl rest? Also, once it's done resting, what's the best way to get it down to lagering temps, throw it in a cold fridge, or do it gradually? Ok, that's all.. thanks.

Kaiser · 01-07-2007, 02:56 AM

Quote:

Originally Posted by omniscientomar

So after 10 days in primary @ 52°F, I pulled out my two batches of pilsener to room temp (62°F) for a good rest. There was increased activity, I know some of this is just CO2 coming out of solution due to temp change, but it's kept on going beyond that. My question is, how long should I keep it at room temp for the diacetyl rest? Also, once it's done resting, what's the best way to get it down to lagering temps, throw it in a cold fridge, or do it gradually? Ok, that's all.. thanks.

Does the beer have any buttery taste to it? if not the diacetyl rest is over. The best way to get it down to lagering temp is gradually (about 1-2 F/day). If you can't do that make sure your fermentation is done b/c the yeast is likely to stop working if you shock them into lagering.

Kai

Brewing Clamper · 01-07-2007, 03:08 PM

Quote:

Originally Posted by Kaiser

Does the beer have any buttery taste to it? if not the diacetyl rest is over. The best way to get it down to lagering temp is gradually (about 1-2 F/day). If you can't do that make sure your fermentation is done b/c the yeast is likely to stop working if you shock them into lagering.

Kai

I do have a temp controller on my fridge so that shouldn't be a problem, so if I transfer the beer into kegs now, and start dropping the temp for lagering, in two months, will there be enough trub at the bottom of the keg that I should tranfer again or will it be ok to serve from that same keg?

dcbrewmeister · 01-07-2007, 03:25 PM

I would just use a carboy (5gal) for the lagering. That way even more settles out of it and your not tying up your kegs.

boo boo · 01-07-2007, 04:16 PM

Quote:

Originally Posted by dcbrewmeister

I would just use a carboy (5gal) for the lagering. That way even more settles out of it and your not tying up your kegs.

Yeah, me too.

Brewing Clamper · 01-07-2007, 06:47 PM

Sounds good... That's what I'll do. I guess it's time to buy more equipment. I'm trying to have 20 Gallons of beer for my big yearly Mardi Gras party.... 10g of pilsener, 10g of pale ale....

Brewing Clamper · 01-07-2007, 06:53 PM

ooh, ok, one more question about this: I'll probably be racking it so 2ndary today or tomorrow, should I add gelatin to clear it up when I rack or wait until I keg it?

boo boo · 01-07-2007, 10:29 PM

It would be more effective to have your wort as cold as you can get it before adding gelatine.

Kaiser · 01-08-2007, 01:58 AM

Carboy or keg, either works fine. I use kegs since they fit the lagering space of my fridge (former the freezer compartment of a side-by side fridge), I can naturally carobate during secondary/lagering and can easily rack w/o exposing the finished beer to O2.

Quote:

Originally Posted by omniscientomar

I do have a temp controller on my fridge so that shouldn't be a problem, so if I transfer the beer into kegs now, and start dropping the temp for lagering, in two months, will there be enough trub at the bottom of the keg that I should tranfer again or will it be ok to serve from that same keg?

Yes, rack to a serving keg once the lagering is done.

Kai

Brewing Clamper · 01-08-2007, 02:16 AM

Thanks guys!