Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > First AG lager
Reply
 
LinkBack Thread Tools
Old 01-12-2009, 12:06 AM   #1
plumber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: St. Cloud, MN
Posts: 111
Default First AG lager

I'm going to attempt to do my first lager. I was wondering how far in advance should I get the yeast starter going and what temp? I am using Wyeast 2206 and my target OG is .070, so I plan on making a 3q starter. Also wondering at what temp do I start to ferment at? Do I start at ale temp and slowly drop to lager temp or do I just start at lager temp? Thanks for the help.

__________________
plumber is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2009, 12:10 AM   #2
BrewinJack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Upstairs
Posts: 630
Liked 3 Times on 3 Posts

Default

interested in this myself, i am starting a lager too... i have done AG ale but never even an extract lager... always wanted to do my first lager as AG because of my own reasons.

Cheers

__________________
Twin Ogre's Brewing Co.

"I wish i could give all my genrals a bottle of what he's drinking..." Honest Abe

"On the 8th day God created Bars"

Primary:
Ginger mead (3 Gal)
Edworts Apfelwine (5Gal)
Australian Lager (5gal)

Secondary:
Operation "Black Gold" (High ABV) (5 Gal)

Bottled:
Carmel Stout
Stright Juice Cider
Apple/Blue berry/ale
BrewinJack is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2009, 12:17 AM   #3
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: 61,033
Liked 4453 Times on 3241 Posts
Likes Given: 866

Default

The starter can be done at room temperature- because you're not making beer, you're growing yeast.

What I like to do is make my starter about 6-7 days in advance. Then, the next day, add some more cooled wort to step it up. I might do that a couple of times until I have the correct sized starter for my brew. When it's all fermented out, I place it in the fridge. On brewday, I take it out and decant the spent wort, and let it warm to approx 48 degrees.

I chill my wort to 50 degrees, and then pitch the 48 degree starter into the slightly warmer wort. It's not much of a difference, but the yeast seem to love being placed into the ever-so-slightly warmer wort.

I always pitch cold. Always. Some will tell you to pitch at 70, and then bring it down. But my thinking goes against this for several reasons. One, fermentation is exothermic, and by the time you get an established fermentation down to 50 degrees (without shocking it), the fermentation will be basically over! Two, just my reasoning on how I pitch. When I make an ale, I don't pitch at 85, and then lower it to 65 degrees. That just doesn't seem like the best thing for the yeast and seems like you'd get off-flavors. So I don't do it for lagers, either. Three- some lagers produce significant sulfur and diacetyl at higher temperatures. So then you need a diacetyl rest. If you pitch cold, often times you don't get those off-flavors and I don't even do a diacetyl rest most of the time.

Anyway, I've heard that it's common both ways. But if you pitch enough healthy yeast (consult mrmalty.com 's pitching calculator) and give it enough time in the primary, then the results are great with pitching at fermentation temperatures.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 01-12-2009, 04:57 PM   #4
plumber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: St. Cloud, MN
Posts: 111
Default

Ok I checked mrmalty.com and it recomends a 6.8l starter. Does this sound correct? Guess I didnt think I would need 2 gal worth of starter. I did a 2q for a .080 ale and it firmented out in three day so I guessed a 3q for a .070 lager would be sufficient. I know you need more yeast for a lager, it just surprised me a little when I saw the amount on mrmalty.com.

__________________
plumber is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2009, 05:22 PM   #5
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: 61,033
Liked 4453 Times on 3241 Posts
Likes Given: 866

Default

Quote:
Originally Posted by plumber View Post
Ok I checked mrmalty.com and it recomends a 6.8l starter. Does this sound correct? Guess I didnt think I would need 2 gal worth of starter. I did a 2q for a .080 ale and it firmented out in three day so I guessed a 3q for a .070 lager would be sufficient. I know you need more yeast for a lager, it just surprised me a little when I saw the amount on mrmalty.com.
It's calculated based on the age of your yeast, etc, so yes, I'd guess that's correct. Remember that these are optimum amounts. I don't always have the optimum amounts available but it's something to shoot for.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lager Pitching Temp: Can we settle this lager debate? mdf191 General Techniques 32 11-02-2011 08:21 PM
What to do after lager?Making a Oktoberfest Lager using White Labs Octoberfest(WLP820 Evstakiev Beginners Beer Brewing Forum 1 07-20-2009 12:43 AM
Can I lager my lager starter for a week or two if I want to? HangLoose Recipes/Ingredients 1 04-18-2009 12:25 AM
Whoops! Bought Lager recipe but can't lager... patrck17 General Techniques 11 09-04-2008 05:30 PM
Seeking amber lager/Vienna Lager? ben_j8mmin Recipes/Ingredients 10 08-21-2008 03:21 PM