The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Techniques > Lager in primary for 3 months?

Reply
 
LinkBack Thread Tools
Old 06-11-2009, 06:35 PM   #1
macabra11
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Boise, ID
Posts: 318
Default Lager in primary for 3 months?

I am going to be brewing an Oktoberfest lager, and was wondering if it would be OK to just leave it in the primary until Oct (starting now)? After fermentation is complete at 50º, I planned to do a short diacetyl rest, add gelatin, then drop the temp in the lager fridge 5º/day down to 35º where I will leave until bottling.

Do I need to transfer to a secondary or not?

__________________

- macabra11
B - double E - double R - U - N

macabra11 is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 06:38 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,032
Liked 4196 Times on 3055 Posts
Likes Given: 778

Default

Quote:
Originally Posted by macabra11 View Post
I am going to be brewing an Oktoberfest lager, and was wondering if it would be OK to just leave it in the primary until Oct (starting now)? After fermentation is complete at 50º, I planned to do a short diacetyl rest, add gelatin, then drop the temp in the lager fridge 5º/day down to 35º where I will leave until bottling.

Do I need to transfer to a secondary or not?
I wouldn't do that. I'd definitely transfer to a secondary when primary is finished, and get it off of the spent yeast/trub after the diacetyl rest.

I usually primary for about 10 days to 2 weeks, raise for a diacetyl rest if doing one, then rack to the new carboy and begin lagering. I wouldn't even bother with gelatin- the lagering should clear the beer up just fine.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 06:40 PM   #3
macabra11
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Boise, ID
Posts: 318
Default

Cool. I will get it off the yeast. You are probably right about not needing the gelatin. A couple months at 35º SHOULD do the trick!

__________________

- macabra11
B - double E - double R - U - N

macabra11 is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 11:31 PM   #4
WorryWort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Vancouver, BC
Posts: 741
Liked 2 Times on 2 Posts

Default

if you used whirfloc or irish moss then you DEFINITELY don't need gelatin.

just to play devil's advocate in case anyone else finds this later and has no option (lack of carboys?) you probably could leave it on the yeast. the worst that could happen is autolysis and yeasty death flavours. but that isn't guaranteed, so it's possible.

That said, I always secondary my lagers even for 4 weeks of lagering. I would certainly secondary for 3 months.

__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(
WorryWort is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 11:34 PM   #5
boo boo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Hearts's Delight, Newfoundland
Posts: 4,171
Liked 29 Times on 25 Posts
Likes Given: 4

Default

[quote=noeldundas;1376524That said, I always secondary my lagers even for 4 weeks of lagering. I would certainly secondary for 3 months.[/quote]

Hard to disagree with this.

__________________

How do you BBQ an elephant....first you get your elephant....

boo boo is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 11:50 PM   #6
QueenCityALER
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Charlotte area NC, NC
Posts: 292
Default

Quote:
Originally Posted by boo boo View Post
Hard to disagree with this.
I also agree!!! +1
__________________
GO! MANCHESTER UNITED! GO!
The blood of Vikings runs through my veins... and sometimes their beer.

Hell or High water Brewery

All Brews: ALL GRAIN ALL THE TIME!
QueenCityALER is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2009, 06:19 PM   #7
WorryWort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Vancouver, BC
Posts: 741
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by QueenCityALER View Post
I also agree!!! +1
Agree not to disagree? With me?

__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(
WorryWort is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2009, 06:52 PM   #8
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Ridley Park, PA
Posts: 1,144
Liked 17 Times on 16 Posts

Default

I disagree to disagree with you

__________________

Next: Oktoberfest v5
Fermenting: Conan DIPA, 1830's English Mild @ Earth - Bread + Brewery, Dopplebock, Cider, Rye Berliner Weisse, Barrel Fermented Dreg Lambic, Brett Trois Helles, Sauerkraut Fermented Gose, Carrot Blossom Cedar Mead
Drinking: Tropicale Thunder v2, Lambic, Brett Trois IPA, Brett Blonde, Kriek, Saison, Sour Blonde, RIS v1 & v2, Barleywine
Barrel aged: RIS, Rye Barleywine, Tripel

dstar26t is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beer 3 months in primary? beer_master Fermentation & Yeast 6 11-02-2009 09:07 PM
3 months in primary.. too long? underwaterdan General Techniques 9 06-23-2009 06:14 PM
Primary for over 2 months? ndhowlett General Beer Discussion 4 05-02-2009 04:01 PM
3 Months on primary? LS_Grimmy All Grain & Partial Mash Brewing 6 07-01-2008 11:27 PM
My ciders have been in primary for months 1fastdoc Cider Forum 6 02-19-2008 03:19 AM