Happy HolidaySs Giveaway - Winners Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Techniques > Question regarding my first lager
Reply
 
LinkBack Thread Tools
Old 10-11-2007, 06:05 PM   #1
drunkatuw
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Rochester, MN
Posts: 645
Liked 5 Times on 5 Posts

Default Question regarding my first lager

I brewed an Oktoberfest extract kit from AHS and have had it sitting in a temperature controlled first at 52 degrees for 10 days now. The airlock stopped bubbling around 7 days and by 10 the krausen had fallen.

Yesterday I took the fermenter out of the fridge and put it on my workbench and was planning on leaving it there for 2 days (AHS said to do this to improve flavor). This morning I looked at it and there was about 1/8" of krausen and the airlock was bubbling again. So it appears that at the warmer temperature (about 63 degrees in my basement) the yeast became active again.

I know that everyone says you get off-flavors if you ferment a lager at ale temperature, so will this give me off flavors? I was planning on transferring to secondary tonight and then cooling down to 40 degrees over 2 days.

Should I just RDWHAHB and stick with my plan?

__________________
drunkatuw is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2007, 06:10 PM   #2
TheJadedDog
AFK ATM
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TheJadedDog's Avatar
Recipes 
 
Join Date: Aug 2006
Location: People's Republic of Cambridge
Posts: 3,323
Liked 6 Times on 6 Posts

Default

What you are experiencing is completely normal and desired for a lager. Fermenting at cold temps can result in Diacetyl which produces a butterscotchy taste. The reason the instructions recommended bringing the fermenter up to room temp before lagering is so the yeast will "wake up" and start "eating" the diacetyl. Go ahead and follow your original plan as it sounds like the right thing to me.

Also, you don't get off-flavors from fermenting lager yeast at room temp, you just don't get a clean lager style ale. In fact, fermenting lager yeast at higher temps is how you get a California Common like anchor steam.

__________________
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter
TheJadedDog is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2007, 09:42 PM   #3
boo boo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Hearts's Delight, Newfoundland
Posts: 4,171
Liked 30 Times on 26 Posts
Likes Given: 4

Default

I beg to differ.

Fermenting at proper-for-the-yeast tempertures will result in less diacetyl than fermenting at a higher than recommended temperture. Doing a diacetyl rest WILL ensure that any diacetyl produced by the initial fermentation will be absorbed., as long as it isn't excessive, as from fermenting at high temps.

You do get off flavors from fermenting lagers using lager yeast (not california steam yeast) at higher than recommended temps. You'll get increased esters and fusels and diacetyl by doing so.

Don't take my word for it though. Ask John Palmer, Greg Noonan and Charlie Papazian.

__________________

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

boo boo is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2007, 11:20 PM   #4
azmtnbiker
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
azmtnbiker's Avatar
Recipes 
 
Join Date: Dec 2004
Posts: 108
Default

It sounds like you are doing a diacetyl rest which is usally done when the fermentation is about 75% done. I think you should stick to your original plan. After 2 days just put it back at 50-52 until fermentation is complete and transfer then lager for 2 months.

__________________
azmtnbiker is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2007, 11:36 PM   #5
sudbuster
This ain't my first rodeo....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sudbuster's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Western Arkansas
Posts: 4,068
Liked 273 Times on 215 Posts
Likes Given: 95

Default

Quote:
Originally Posted by drunkatuw
...........>I know that everyone says you get off-flavors if you ferment a lager at ale temperature, so will this give me off flavors? I was planning on transferring to secondary tonight and then cooling down to 40 degrees over 2 days.

Should I just RDWHAHB and stick with my plan?
Sounds cool. Seems to me you are right on schedule. Also what the guys above said is good advice....
__________________
sudbuster is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2007, 11:36 PM   #6
boo boo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Hearts's Delight, Newfoundland
Posts: 4,171
Liked 30 Times on 26 Posts
Likes Given: 4

Default

You can leave it at the warm temps now that the bulk of fermentation has been done. The diacetyl rest should finish the fermentation for you and then you can rack and lower to lagering temps.
The risk of off flavors has passed once most of the fermentation has been done.

__________________

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

boo boo 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
Mai-bock lager question well lager in general question sparkyaber Extract Brewing 13 03-12-2009 06:10 PM
First Lager - Question kahunaman Beginners Beer Brewing Forum 5 12-07-2008 08:20 PM
A Lager Question.... Kiwi_Jonno Beginners Beer Brewing Forum 7 03-25-2008 06:36 AM
Another Lager question. TimmD General Techniques 2 02-18-2008 08:59 PM
To lager or not to Lager That is the Question Rudeboy General Techniques 4 10-12-2007 12:31 AM



Newest Threads

LATEST SPONSOR DEALS