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-   -   Why start fermentation at higher temp? (http://www.homebrewtalk.com/f189/why-start-fermentation-higher-temp-389185/)

okiedog 02-11-2013 04:02 PM

Why start fermentation at higher temp?
 
The Classic Pilsner extract kit that I am fermenting came with Saflager S-23 yeast (51-59F). The kit instructions said to hold fermentation temp at 60 - 68F for 3 days, then drop down to 50F for 4 weeks. Is this normal for Pilsner or this yeast, or are the instructions wrong?

terrapinj 02-11-2013 07:26 PM

it is used to compensate for a smaller starting yeast culture

fermenting warmer is likely to result in a less clean flavor profile that could require extra lagering

ideally you would pitch a large yeast starter or multiple packets of dry yeast based on mr malty or yeastcalc, aerate well and pitch at or just below your target fermentation temperature

okiedog 02-12-2013 03:02 PM

Thank you. I guess that explains why the instructions say that after the 3 days at 60F to hold it for 4 weeks at 50F. Will the 4 weeks at 50F clean up some of the flavor? It has been in primary now for 2 weeks, and has just finished a D-rest. Ready to rack to secondary. Is there more that can be done to improve the flavor profile?

terrapinj 02-12-2013 04:50 PM

you can leave it at the d-rest temp for a few extra days if it tastes like it still has some off flavors - once you start lagering at mid-30s or so the yeast won't be cleaning up the byproducts as much

okiedog 02-12-2013 08:57 PM

Haven't tasted it yet, but will probably check SG and taste in a day or so. Thanks for the advice.

tre9er 02-12-2013 09:07 PM

IDK why, but yeast mfrs recommend the weirdest crap. Most of us here pitch on the LOW end of the spectrum (with proper pitching rates, ie. multiple packs or vials if needed, or a starter of adequate size). Letting the beer warm when it's almost to FG is fine and even desirable with lagers. After the Diacetyl rest, you'd then lower a lager down to near freezing (say high 30's) and let it clear for a good long while, if you want.

liquiditynerd 02-12-2013 09:12 PM

Oh i know! But I'm not in California, crap.

okiedog 02-13-2013 03:22 PM

Actually it is the brew kit instructions from a HBS that say to ferment between 60 - 68F for the first 3 days. Also, no mention of a starter or re-hydrating the yeast.

This is what I have done so far:

Brought to room temp. and re-hydrated 11.5g pack of Saflager S-23, pitched at 72F
59 - 60F for 3 days, then dropped it down to 48 - 50F for 8 days
58 - 60F for 4 days D-rest
now at 49F; can hold 48 - 50F, but no refrigeration available yet - maybe in 1-2 weeks

Would like to rack to secondary to free up primary, but can wait another week if that is advisable? Thanks so much for all the advise.

tre9er 02-13-2013 04:46 PM

Quote:

Originally Posted by okiedog (Post 4898826)
Actually it is the brew kit instructions from a HBS that say to ferment between 60 - 68F for the first 3 days. Also, no mention of a starter or re-hydrating the yeast.

This is what I have done so far:

Brought to room temp. and re-hydrated 11.5g pack of Saflager S-23, pitched at 72F
59 - 60F for 3 days, then dropped it down to 48 - 50F for 8 days
58 - 60F for 4 days D-rest
now at 49F; can hold 48 - 50F, but no refrigeration available yet - maybe in 1-2 weeks

Would like to rack to secondary to free up primary, but can wait another week if that is advisable? Thanks so much for all the advise.

Kits are notorious for being misleading. I'd guess that most of the experienced brewers on this site pitch at the lower range of ferm temps and let the beer slowly do it's thing, then raise temps as it nears final gravity (to clean up, for both Ales and Lagers). Some don't raise the temps at the end, but for lagers in particular it's a good idea for D-rest.

okiedog 02-14-2013 04:53 AM

Sounds good. You guys have some good advice and a lot of experience. This is a great forum for beginners like me to learn form experienced brewers. I'll do the best I can with this batch and give it some time. I'll be a little smarter when I ferment the next one. Thanks for all the help.


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