New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Question about FG and Lagering




Reply
 
LinkBack Thread Tools Display Modes
Old 11-27-2011, 09:52 PM   #1
ArmedsouthernEr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Olive Branch, MS
Posts: 5
Default Question about FG and Lagering

Hey All

I am Attempting my first Lager beer a Munich Dunkel. I am using wyeast 2308 Munich Lager yeast. I made a 1500ML Starter and let sit on stir plate for a day before pitching. Brewed on Wednesday the day before thankgiving, and then went out of town for the holiday now i'm back and checked on the beer and it looks like it was fermenting but now looks like its done so i took a gravity reading. OG was 1.058 now its 1.016 which would suggest thats it done. Does this sound to fast for a lager? it taste good a little harsh at this time but i think the lagering process should help that. How long should i lager for?



__________________
ArmedsouthernEr is offline
 
Reply With Quote Quick reply to this message
Old 11-27-2011, 10:39 PM   #2
Cimerian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Hillsboro, TN
Posts: 282
Liked 1 Times on 1 Posts
Likes Given: 2

Default

I just bottled my first lager yesterday. It was a brewers best kit. After the primary ferment I racked it to a secondary then dropped the temp 2F daily until it got down to 34F then held it there for 1 month. I'm sure there are other ways to lager but that is what the kit instructions said so I followed them. I'll know how it tastes in 3 more weeks.



__________________
Cimerian is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2011, 12:19 AM   #3
jonmohno
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Corn, High Fructose Corn Fortress, IA
Posts: 5,777
Liked 402 Times on 356 Posts
Likes Given: 1156

Default

What was your fermenting temp? I would lager at least 3 weeks.

__________________
jonmohno is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2011, 12:38 AM   #4
ArmedsouthernEr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Olive Branch, MS
Posts: 5
Default

Around 50 to 55 f I don't have a fridge so I am just using the naturally occurring weather for this. I know that's not the ideal way to do it but hey there's more than one way to skin a cat

__________________
ArmedsouthernEr is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2011, 12:45 AM   #5
Cimerian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Hillsboro, TN
Posts: 282
Liked 1 Times on 1 Posts
Likes Given: 2

Default

If you want to lager I highly recommend getting a used chest freezer or fridge then using an external temp controller to control temps. Lagering is all about temp control.

__________________
Cimerian is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2011, 01:21 AM   #6
ArmedsouthernEr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Olive Branch, MS
Posts: 5
Default

Well I just don't have the funds for a fridge or a place to put it right now. My house has a crawl space so when I lager it that's where I'm gonna put the Carboy. This should give me a pretty consistent temp, even if I can't regulate what that temp is

__________________
ArmedsouthernEr is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2011, 02:10 AM   #7
jonmohno
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Corn, High Fructose Corn Fortress, IA
Posts: 5,777
Liked 402 Times on 356 Posts
Likes Given: 1156

Default

swamp coolers are easy too if you ever have a problem with temps. all you need is a cooler that fits /water / and rotating frozen water bottles. And a thermometer,switching them out a few times a day.

__________________
jonmohno is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2011, 02:19 AM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 58,635
Liked 3855 Times on 2816 Posts
Likes Given: 644

Default

Quote:
Originally Posted by ArmedsouthernEr View Post
Around 50 to 55 f I don't have a fridge so I am just using the naturally occurring weather for this. I know that's not the ideal way to do it but hey there's more than one way to skin a cat
Quote:
Originally Posted by ArmedsouthernEr View Post
Well I just don't have the funds for a fridge or a place to put it right now. My house has a crawl space so when I lager it that's where I'm gonna put the Carboy. This should give me a pretty consistent temp, even if I can't regulate what that temp is
Well, if you can't lager, you won't have a clean, crisp lager. That's just the way it is.

You can do it in a cooler, if you have to. I put my carboy in a cooler in the basement, and add cold water and a couple of frozen water bottles to keep the temperature at 34 degrees. The time is usually about 6-10 weeks. You should lager for 1 week for every 8-10 points of OG. So for example, for a 1.060 beer, you should lager for 6-8 weeks.

If you need to, you could bottle after the diacetyl rest, and then let the beers carb up and then stick them in a fridge and lager in the fridge for the 8 weeks.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2011, 03:22 AM   #9
ArmedsouthernEr
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Olive Branch, MS
Posts: 5
Default

Good ideas and advice. It's 32f in my crawl space as we speak. I think if I can keep bags of ice around the Carboy I will be able to lager enough to get the job done. Gonna bring it inside tomorrow to start the diacytal rest

__________________
ArmedsouthernEr is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2011, 04:13 AM   #10
jonmohno
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Corn, High Fructose Corn Fortress, IA
Posts: 5,777
Liked 402 Times on 356 Posts
Likes Given: 1156

Default

Quote:
Originally Posted by Cimerian View Post
If you want to lager I highly recommend getting a used chest freezer or fridge then using an external temp controller to control temps. Lagering is all about temp control.
and time.


__________________
jonmohno 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
lagering temperature question-- fridge won't go below 42 bryanbibler Fermentation & Yeast 0 11-10-2011 05:23 PM
Lagering Question amrmedic Fermentation & Yeast 3 09-12-2011 01:57 PM
Lagering temp question. daniel4616 Fermentation & Yeast 1 09-02-2011 12:46 AM
lagering temp question-- ok to lager at 38 or not? bryanbibler Fermentation & Yeast 2 08-03-2011 06:50 PM
Lagering question Phunhog Fermentation & Yeast 1 04-20-2010 01:32 AM