New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Lager quickly reached 1.02




Reply
 
LinkBack Thread Tools Display Modes
Old 11-28-2012, 06:15 PM   #11
shadows69
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Mahanoy City, PA
Posts: 553
Liked 19 Times on 15 Posts
Likes Given: 4

Default

Wow 65 for a lager, that explains why it finished so fast. No need for a d-rest with that temp. Lager it for 4 - 8 weeks and call it good. I would try to get it down to 50 next time when your fermenting before you goto the lager stage. Yours will not be bad just not as crisp I would think.



__________________
shadows69 is online now
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 06:19 PM   #12
gregoreckbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: columbia, sc
Posts: 22
Liked 1 Times on 1 Posts

Default

Oh, sorry. I think my post was misleading. I pitched at ~65F but then immediately placed it in the fermentation freezer set at 52F. (Not sure how long it would take to move from 65F to 52F in the chest freezer.) After 4 days it reached 1.02. Then I did a d-rest at 65F for 6 days. Racked to secondary and placed in freezer at 38F.



__________________
gregoreckbrews is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2012, 06:56 PM   #13
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 95 Times on 79 Posts
Likes Given: 26

Default

My most recent lager (a Dort) took off a bit faster than usual after pitching warmer (50-51) than I normally do (46-48). Still going on day 10 though.

__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2012, 11:55 AM   #14
shadows69
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Mahanoy City, PA
Posts: 553
Liked 19 Times on 15 Posts
Likes Given: 4

Default

I guess it goes to show some yeast is faster then others.

__________________
shadows69 is online now
 
Reply With Quote Quick reply to this message
Old 11-29-2012, 12:16 PM   #15
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 95 Times on 79 Posts
Likes Given: 26

Default

Quote:
Originally Posted by shadows69 View Post
I guess it goes to show some yeast is faster then others.
I have found that most of the lager strains I have worked with (Wyeast 2000, 2007, 2124, 2206, 2308, 2278, 2352, and 2633 as well as Saflager S-23, S-189 and W-34/70) are about the same in terms of how fast they "work" during the main part of fermentation. The main differences I have observed relate to performance in the lower part of the temperature range. For example, W-34/70 (Wyeast 2124) seems the most robust at very low temperatures, compared to S-23 which in my experience has trouble finishing in the lower part of the temperature range. Others have had different experiences.

But I would say all-in-all, the "speed" of fermentation is similar across many of the lager strains I have used, provided sufficient quantities are pitched. This, of course, is the most common mistake homebrewers make, especially during their first few lagers.

You really want your lagers to ferment slowly anyway. Low and slow is the way to go! I also raise the temperature during the latest stages of fermentation to ensure complete attenuation and removal/prevention of diacetyl.
__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2012, 12:29 PM   #16
Kremlock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Ottawa, Ontario
Posts: 40
Liked 1 Times on 1 Posts

Default

What about when it's time to bottle the lager, do you guys add more yeast and if so how much?

__________________
Kremlock is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2012, 01:09 PM   #17
shadows69
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Mahanoy City, PA
Posts: 553
Liked 19 Times on 15 Posts
Likes Given: 4

Default

You are 100 percent correct osagedr. I was assuming the pitch rate was correct. Guess I need more coffee this morning. I know I have done the something on my first lager and assuming 1 package of yeast was enough for lagering. I still learning even to this day. I 'm still doing my lagers the old school way of primary then in a carboy for 8 weeks then keg. It seems I can just skip the carboy and go right to the keg for 4-8 weeks. I 'm still on the fence about that, maybe I just haven 't read up enough about that. Also as far,as bottling you can bottle right after d-rest and leave it go for the remained of the time in the cold. Not sure how that works but I have two bottled to see what happens.

__________________
shadows69 is online now
 
Reply With Quote Quick reply to this message
Old 11-29-2012, 04:13 PM   #18
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,479
Liked 95 Times on 79 Posts
Likes Given: 26

Default

Quote:
Originally Posted by Kremlock View Post
What about when it's time to bottle the lager, do you guys add more yeast and if so how much?
Most brewers don't given that there are plenty of yeast still in your beer even after lagering. I bottle from kegs with a beer gun.

Personally it's hard for me to see the downside of adding yeast at bottling. If you are bottle conditioning then you are going to get sediment anyway--why not be sure that your beer is going to be carbed the way you would expect?

Here's a BYO article with some tips and tricks. It's specifically about Belgian ales but the advice will work for whatever you are making.

http://www.byo.com/stories/techniques/article/indices/14-bottling/1212-on-the-yeast-guide-to-bottle-conditioning
__________________

2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing

osagedr is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2012, 05:20 PM   #19
Kremlock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Ottawa, Ontario
Posts: 40
Liked 1 Times on 1 Posts

Default

Good info thanks.



__________________
Kremlock is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
FG Not Quite Reached Tomcat0304 Beginners Beer Brewing Forum 2 03-27-2012 05:16 PM
Wyeast 2112 California Lager yeast slowing down quickly dirtybear7 Fermentation & Yeast 16 12-29-2011 07:59 PM
Reached FG cg17 Beginners Beer Brewing Forum 2 01-29-2011 03:12 PM
Yes! FG reached... chaydaw Beginners Beer Brewing Forum 4 07-26-2010 03:59 AM
FG not reached again PhunkyPhresh Beginners Beer Brewing Forum 6 04-08-2009 01:41 AM