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04-23-2007, 01:19 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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Should I Drop Temps to Lager Range?
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Alright, this'll be the abridged version: I brewed a bock (1.070 OG) a couple weeks ago. Initial fermentation was huge and almost blew off. It slowed down and then pretty much stopped after 10 days. SG showed 1.030. So I took it out of the lagerator and brought the temp up to 58 for the diacetyl rest. I started noticing a few bubbles here and there, so I thought it needed some time to finish at higher temps. So I left it at about 60f for the weekend, and put it back in the lagerator this morning. I'm slowly bringing the temps down, but I'm not sure if I should stop in the 50's and give it another few days, or drop it all the way down to the 30's for lagering.
__________________
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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04-23-2007, 01:22 PM
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#2
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Senior Member
Join Date: Aug 2006
Location: Piscataway, NJ
Posts: 19,419
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Why not test the SG again now? I tend to d-rest at ale temps, 65-68, and so far it finishes the last few points during that 48 hours. I then bring it down slowly to mid 30's, then rack to secondary, lager.
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04-23-2007, 01:35 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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I'm planning on taking an SG reading tonight. The fermometer actually read 64-65 during the weekend heat, so I'm hoping it dropped a few more points---though I haven't had the time take another sample. I was planning on it tonight. Are there any risks associated with a prolonged period in the low 60's to finish out the fermentation? I mean, I had it out of the lagerator for 3 days. Considering that that bulk of fermentation already happened, is there much risk of esters, etc. resulting from leaving it out another couple days before I drop her down to the 30's for hibernation?
__________________
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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04-23-2007, 01:43 PM
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#4
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Senior Member
Join Date: Aug 2006
Location: Piscataway, NJ
Posts: 19,419
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Most texts suggest a 48 hour d-rest, but that time at the raised temp, not including the slow transition from mid 50's up to that temp. I agree with your assumption that since active fermentation is done (a guess until you check the gravity), there's no harm in a little longer elevated temp.
__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!
Personal Website, All Grain Primer, Keg Polishing, etc... | Youtube Channel
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04-23-2007, 01:50 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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Wyeast says, in the 2124 description, that it benefits from a 24 hour d-rest @ 58f. But I'm not terribly worried. I'm thinking I'll give it another 3 or 4 days in the upper 50's just to be sure that it's finished.
__________________
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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