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View Poll Results: Which Course of Action is Best for Lagers
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Make starter @ room temp, pitch @ room temp, immediately put in lagerator
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3 |
9.68% |
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Make starter @ room temp, wait for activity, chill starter, chill wort, pitch & put into lagerator
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3 |
9.68% |
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Make starter @ room temp, pitch into room temp wort, wait for fermentation, then put into lagerator
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9 |
29.03% |
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Make starter @ lager temps, chill wort, pitch while in lagerator
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2 |
6.45% |
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Lager? I LOVE her!
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9 |
29.03% |
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Other (explain below)
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5 |
16.13% |
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11-28-2006, 06:19 PM
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#1
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Senior Member
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,900
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This Has Been Debated to Death...So Let's Debate Some More!
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Well, now that my Winter Warmer is bottled, my lagerator is free. I haven't made a true lager yet---as soon as I got my lagerator, I put the WW in it, which is a lager/ale blend. Anyway, I know that there are many, many ways of going about lagers, but I want your opinion. I'm planning a pilsner for my first. So, what should I do?
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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11-28-2006, 06:24 PM
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#2
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Senior Member
Join Date: Feb 2006
Posts: 901
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Quote:
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Originally Posted by Evan!
Well, now that my Winter Warmer is bottled, my lagerator is free. I haven't made a true lager yet---as soon as I got my lagerator, I put the WW in it, which is a lager/ale blend. Anyway, I know that there are many, many ways of going about lagers, but I want your opinion. I'm planning a pilsner for my first. So, what should I do?
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I am not sure what you are asking. But the general process goes something like this:
1. Brew the beer
2. Do a primary fermentation inside the recommended fermentation temps for the yeast strain.
3. When your gravity reaches around 1.015 or so (depending upon style and Target Grav.) bring the fermentation temp up for a diacetyl rest.
4. Rack to secondary and slowly bring temperatures down near freezing for at least a month.
5. Keg/Bottle
6. Condition
7. Enjoy |
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11-28-2006, 06:26 PM
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#3
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Senior Member
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,900
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Quote:
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Originally Posted by sonvolt
I am not sure what you are asking. But the general process goes something like this:
1. Brew the beer
2. Do a primary fermentation inside the recommended fermentation temps for the yeast strain.
3. When your gravity reaches around 1.015 or so (depending upon style and Target Grav.) bring the fermentation temp up for a diacetyl rest.
4. Rack to secondary and slowly bring temperatures down near freezing for at least a month.
5. Keg/Bottle
6. Condition
7. Enjoy
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Sorry, it posted my thread intro while I was still working on my poll. Hehe, he said "working on his pole". Anyway, I was just curious as to the best way to begin fermentation.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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11-28-2006, 06:39 PM
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#4
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Senior Member
Join Date: Mar 2006
Location: Sierra Vista, AZ
Posts: 4,101
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ralph freakin nader
__________________
Desert Sky Brewing Co.
Sierra Vista, AZ
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11-28-2006, 06:41 PM
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#5
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Senior Member
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,900
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Lotsa help, Chimone, lotsa freakin help... 
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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11-28-2006, 06:43 PM
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#6
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Senior Member
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,900
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Quote:
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Originally Posted by sonvolt
3. When your gravity reaches around 1.015 or so (depending upon style and Target Grav.) bring the fermentation temp up for a diacetyl rest.
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How long should my d-rest be?
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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11-28-2006, 07:14 PM
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#7
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Senior Member
Join Date: Jan 2006
Location: Cary, NC
Posts: 1,273
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Mary Anne has the innocent-farmgirl thing going on, but Ginger's got a nicer rack. I pick Ginger.
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11-28-2006, 07:16 PM
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#8
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10th-Level Beer Nerd
Join Date: May 2006
Location: Adams, MA
Posts: 18,893
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Quote:
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Originally Posted by BOSTONBREWIN'
Mary Anne has the innocent-farmgirl thing going on, but Ginger's got a nicer rack. I pick Ginger.
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Why pick? Get them loaded on homebrew and see how curious they become... 
__________________
Come join Yankee Ingenuity!
"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
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11-28-2006, 08:07 PM
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#9
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Senior Member
Join Date: Feb 2006
Posts: 901
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Quote:
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Originally Posted by Evan!
How long should my d-rest be?
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Your d-rest should finish the fermentation. I have been letting my beer get up to room temperature when the gravity hits about 1.015. When it starts to warm up, the fermentation will take off even more vigorously. After about 24-48 hours (usually), my gravity has reached my target and the airlock stops bubbling. When the fermentation is complete, your d-rest is over and you can rack to secondary for the lagering phase. |
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11-28-2006, 08:31 PM
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#10
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Senior Member
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,900
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Quote:
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Originally Posted by sonvolt
Your d-rest should finish the fermentation. I have been letting my beer get up to room temperature when the gravity hits about 1.015. When it starts to warm up, the fermentation will take off even more vigorously. After about 24-48 hours (usually), my gravity has reached my target and the airlock stops bubbling. When the fermentation is complete, your d-rest is over and you can rack to secondary for the lagering phase.
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Right on. Thanks.
BTW, WRT your handle...listening to "Trace" right now. Goddamn what a great album! What do you think of Okemah? It's in my iTMS cart...worth the money?
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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