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Old 06-02-2010, 02:16 PM   #11
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I've done lagers in that range with a single packet of saflager. I pitch warm (~70F) and cool the wort as soon as there is any sign of fermentation.



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Old 06-02-2010, 03:25 PM   #12
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Quote:
Originally Posted by david_42 View Post
I've done lagers in that range with a single packet of saflager. I pitch warm (~70F) and cool the wort as soon as there is any sign of fermentation.
I'll stir plate in mid 60s in my basement 1L, then step up another 2L in the primary ferment at fermentation temps. I'm thinking 50-52. Then I'll just pitch on top of that.

According to Wyeast's site I'll have 20.23million/ml, which is well within 1.0 - 1.5 million cells per mL. I'll actually be at 1.4.

I'm debating decanting the fermented in mid 60s wort, but I don't think 4.5% of the batch fermented slightly above will affect much.


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Old 06-02-2010, 04:01 PM   #13
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Quote:
Originally Posted by SpanishCastleAle View Post
I don't. I make a low grav lager and use the cake for the big lager, usually with enough left to save.
+1

Thats what I am doing now. I'm brewing a 5 gallon batch of a low alcohol (1.040 SG) Vienna-like lager with two Wyeast Packs and then using the cake from that for a 10 gallon batch of 5.5%-6% Munich Dunkel.
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Old 06-03-2010, 02:01 AM   #14
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Yeah, you really can't skimp on the yeast if you want to make great lagers. Unfortunately that means big starters and timing your lager brewing so you can repitch the slurry while it's still relatively fresh. I'm on batch two of what will be at least a five batch arc with WLP830. I started it off of a slant and built it to pitching quantity in several steps, ultimately using about 2 gallons of starter wort to get up to a decent cell count for a Dunkel. Now, I'm fermenting a German Pils, next is a Vienna, then a Rauch, then a Helles Bock.

Like remilard, I'll only build up a lager starter a few times a year and then work off of it for a few months. It makes using a bunch of different lager yeasts very tough.

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Old 06-03-2010, 02:44 AM   #15
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I'm tempted to do that. Would there be any adverse affects if after racking to secondary, and before the lagering phase my first batch would be at primary temps while the second batch primaries? I can't really think of any.

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Old 06-07-2010, 12:43 AM   #16
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I just whipped up the starter today. I've got a good chill in the house ~70°F for the next few days so I am going to take advantage of that. Step 1 was .25 gallons with >~4.0 oz Pilsner DME.

I'm hoping to go to step 2 in a couple days, then pitch right on top of that this weekend.

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Old 06-07-2010, 02:09 AM   #17
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Plenty of people will anecdotally tell you how to get around it but I believe they are all sub-par alternatives. Pitching warm will generate esters. Underpitching will increase diacytel. I tend to make a 2 liter starter for less than 1.060 lagers, any higher than that and I make an under 1.060 beer as the starter.

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Old 06-07-2010, 12:30 PM   #18
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My total starter volume will be around 3 liters and my OG I think will be around 1.058. It depends if I decant starter one which I probably will.

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Old 06-21-2010, 12:04 PM   #19
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For those curious, in 7 days using this method and pitching @ 50F I went from 1.052 to 1.017. I d-rested at 1.023 @ 58 for 2 days too. I am now cooling like 5F per day to low 30s before racking to secondary. I don't expect much more attenuation.

So I went .25L on stir plate @ room temp, chilled and decanted.
Stepped up another .75L on yeast cake w/o stir plate and fermented that at 50F for I think 3 days then pitched the entire 4.75 gallon additional wort on top of that.

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Old 06-21-2010, 12:10 PM   #20
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I did an Oktoberfest recently at 1.057 I think... it took 2 vials in a 2 liter starter on a stirplate. The results were really good.



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