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Old 04-23-2007, 01:19 PM   #1
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Default Should I Drop Temps to Lager Range?

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.


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.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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Old 04-23-2007, 01:22 PM   #2
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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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Old 04-23-2007, 01:35 PM   #3
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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?
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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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Old 04-23-2007, 01:43 PM   #4
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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.
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Old 04-23-2007, 01:50 PM   #5
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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)
Evan! is offline Reply With Quote
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