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Old 12-06-2013, 06:42 AM   #11
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Hi all,

When you've all left your lagers for 6+ weeks lagering away, do you add any additional yeast at the bottling stage or just prime as normal?

Or are you all force carbing in a cornie?

Got my own first attempt that's been in my cellar at a constant 55 and looking to move it out to my storage box in the garden which will be between 30 and 35 over Christmas.

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Old 12-06-2013, 01:37 PM   #12
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And if you can't lager at low temps, WLP810 California Common will do it at 65 degrees.

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Old 12-06-2013, 03:38 PM   #13
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Quote:
Originally Posted by RLinNH View Post
Well, at the lower temps, your little yeasties are slower to wake up. So a lag time of 48-72 hors is NORMAL.
Disagree with this completely. A properly oxygenated (emphasis on oxygen) and pitched lager will show clear activity at 48F in 12 hours, and full krausen in 24hrs. If you're waiting 2-3 days to see activity, you're doing something wrong.

OP: As you now realize, lagers are considerably more difficult to see to a successful outcome relative to ales. Unfortunately, you chose perhaps the most difficult style as your first attempt. Chalk it up to a learning experience, lots of good information in this thread.
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Old 12-06-2013, 05:24 PM   #14
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Quote:
Originally Posted by g-star View Post
Disagree with this completely. A properly oxygenated (emphasis on oxygen) and pitched lager will show clear activity at 48F in 12 hours, and full krausen in 24hrs. If you're waiting 2-3 days to see activity, you're doing something wrong.

OP: As you now realize, lagers are considerably more difficult to see to a successful outcome relative to ales. Unfortunately, you chose perhaps the most difficult style as your first attempt. Chalk it up to a learning experience, lots of good information in this thread.
Yeah, that's a great point. I usually see activity within 12 hours because I pitch large volumes of yeast (Mr. Malty is my reference). Fermentation does tend to take a week or so longer than a typical ale though.
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Old 12-06-2013, 09:01 PM   #15
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Originally Posted by g-star View Post
Disagree with this completely. A properly oxygenated (emphasis on oxygen) and pitched lager will show clear activity at 48F in 12 hours, and full krausen in 24hrs. If you're waiting 2-3 days to see activity, you're doing something wrong.
This has been my experience as well.

Oxygenating the wort and pitching plenty of yeast (at a rate of >1.50 compared to 0.75 for a similar gravity ale) is right up there with precise temp control when it comes to the extra things needed to make a good lager. A fermentation chamber and a stir plate are really helpful.
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