Happy HolidaySs Giveaway - Winners Re-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 Beer Discussion > Lagering
Reply
 
LinkBack Thread Tools
Old 08-22-2011, 01:51 PM   #1
Willbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Monroe, Georgia
Posts: 84
Default Lagering

Should i rack my lager to a secondary after primary fermentation

__________________
Willbrew is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2011, 01:59 PM   #2
makomachine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Tuttle, OK
Posts: 981
Liked 18 Times on 16 Posts
Likes Given: 3

Default

Yes. Did you do a diacytl rest and insure you are at FG with a hydrometer? If so, getting it into secondary for actual lagering is the next step.

__________________
Kegged: Waldo Lake Amber, Notty as Helles, Vanilla Porter, Sweet Stout (nitro), NB Surly Furious Clone, Petite Saison D'ete, Le Seigle Belge Saison, BM Cream of 3 Crops, Edworts Apfelwein
Bottled: Nada!
In Process: Braggot
Upcoming Brews: Surley Furious Clone, Uintah Wyld
makomachine is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2011, 03:49 PM   #3
mlyday
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Bay City, MI
Posts: 915
Liked 25 Times on 24 Posts

Default

Yes. Lagering is the only time I use a secondary and the only time I use glass.

mlyday is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2011, 04:24 PM   #4
944play
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,733
Liked 35 Times on 32 Posts
Likes Given: 56

Default

I prefer to lager in stainless steel. The advantages of a keg are manifold.

Built in handles!
Built-in diptube
Unbreakable
You can carbonate in it (naturally or forced)
You can serve from it
Closed transfer possible/easy
Easier to purge w/CO2
No light intrusion
Smaller footprint than bucket/carboy
Same(ish) price as carboy
Bigger aperture than carboy (for dry-hopping, cleaning, etc.)

__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)
944play is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2011, 05:37 PM   #5
mlyday
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Bay City, MI
Posts: 915
Liked 25 Times on 24 Posts

Default

I picked up a couple of carboys really cheap from a guy getting a divorce, so I have 4 of them, and my keg are all full right now, but your points are all true.

mlyday is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2011, 05:37 PM   #6
remilard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City
Posts: 3,655
Liked 40 Times on 39 Posts

Default

Quote:
Originally Posted by 944play View Post
I prefer to lager in stainless steel. The advantages of a keg are manifold.

Built in handles!
Built-in diptube
Unbreakable
You can carbonate in it (naturally or forced)
You can serve from it
Closed transfer possible/easy
Easier to purge w/CO2
No light intrusion
Smaller footprint than bucket/carboy
Same(ish) price as carboy
Bigger aperture than carboy (for dry-hopping, cleaning, etc.)
If not cheaper than a carboy. Never understood the love of long term aging in carboys.

I guess one downside is that for things you don't want carbonated (mead, wine) you need argon because ultimately you'll end up pressurizing the thing from time to time and c02 will dissolve.
__________________
remilard is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2011, 09:52 PM   #7
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Airborneguy's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Isle of Staten
Posts: 10,856
Liked 838 Times on 621 Posts
Likes Given: 1105

Default

I agree, I gave all my glass carboys to my friend who insists on using them. I use Better Bottles to lager in.

__________________
Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter
Airborneguy is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2011, 09:58 PM   #8
Cpt_Kirks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Lakeland TN
Posts: 3,740
Liked 45 Times on 39 Posts

Default

The more you move your beer in the open, the greater the chances for an infection.

As mentioned above, I cold crash then go straight from the primary to the keg.

Lagering takes place in the keg, one less movement of the beer.

__________________
Cpt_Kirks is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2011, 11:34 PM   #9
Willbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Monroe, Georgia
Posts: 84
Default

Quote:
Originally Posted by makomachine
Yes. Did you do a diacytl rest and insure you are at FG with a hydrometer? If so, getting it into secondary for actual lagering is the next step.
Actually i was asking in advance. I just started the batch last nite and got it in the primary, but thanks for the diacytl input i probably would have forgotten that. This was my first lager. Any other pointers would be fantastic. Thanks for your advice
__________________
Willbrew is offline
 
Reply With Quote Quick reply to this message
Old 08-23-2011, 12:55 AM   #10
makomachine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Tuttle, OK
Posts: 981
Liked 18 Times on 16 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Willbrew View Post
Actually i was asking in advance. I just started the batch last nite and got it in the primary, but thanks for the diacytl input i probably would have forgotten that. This was my first lager. Any other pointers would be fantastic. Thanks for your advice
Not knowing your yeast and beer specifics I'll suggest what I've done successfully.

1)Hope you pitched a BIG starter - as outlined on Mrmalty.com. Lagers need more yeast than Ales. I pitch a stepped starter from 2L then 4L to get the recommended cell counts off of a single vial of WL yeast. I also pitch cold - getting my wort down to the 49F prior to pitching yeast so I do not have any fermentation at hotter temps that can lead to off flavors in the finished product. This has left me brewing one day and pitching the following morning after everything has cooled in the chest freezer/chamber.

2). Oxygenate well - again, probably late advice.

3). Do you have your OG measured? If so, you want to move to a diacytl rest when you are ~2/3 to 3/4 through fermentation. Some people watch Krausen fall, but that's variable and may be past the point where your yeast are still active. I ferment at 49 and bump it up to 60 for my diacytl rest - you can go higher than that and be ok, I just bump it up 10 degrees or so to help the yeast clean up.

4). Once you reach FG, as confirmed over consecutive days, then I take it down slowly to lagering temps over the course of two days. Others just cold crash, I am in the camp of easier is better and allows the yeast to keep working longer and doesn't shock them. (just my take)

5). Once I hit lagering temps of around 35F, I then rack to keg for long term lagering for as long as I can stand it.

I'm no expert, but this is what I've done on a couple, based on the advice of much more experienced lager veterans and it's worked well for me.
__________________
Kegged: Waldo Lake Amber, Notty as Helles, Vanilla Porter, Sweet Stout (nitro), NB Surly Furious Clone, Petite Saison D'ete, Le Seigle Belge Saison, BM Cream of 3 Crops, Edworts Apfelwein
Bottled: Nada!
In Process: Braggot
Upcoming Brews: Surley Furious Clone, Uintah Wyld
makomachine is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

LATEST SPONSOR DEALS