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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > First lager much faster than expected?
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Old 05-14-2014, 02:06 AM   #11
grathan
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I just did my first lager too. Was also surprised. It was like 2 days longer than an ale would take. Even with an underpitch and poor oxygen.

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Old 05-14-2014, 02:15 AM   #12
hoppyroo
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Quote:
Originally Posted by PeteNMA View Post
I had exactly the same experience, a Helles went from 1.055 to 1.010 in five days. Day 3 it hit 1.018 so I warmed it up from 50f fermenting to 70f d-rest. Two days at 70, cold crashed for two days then racked to keg.
Thanks for that. I have put off brewing a lager for ages because of all the 'trouble' I read about (slow fermentation times, diacetyl, long lagering times etc). Seems all of the 'rules' don't always apply.

Some examples of what I read:
Palmer, How to Brew, section 10.1
"The lower fermentation temperature decreases the rate at which the yeast work and lengthens both the primary and secondary fermentation times. The primary phase for ales is often 2 - 5 days, but 1 - 3 weeks is normal for a lager"

Braukaiser, Fermenting Lagers
"Because lagers ferment at lower temperatures than ales and yeast metabolism works slower at these temperatures, they take longer to ferment and also require more attention than ale fermentations, which makes them less attractive for most home brewers"

I'm crash chilling now, will leave it for a week or so before kegging and lagering. I'll taste it occasionally during the lagering phase just to see how the flavor develops over time.
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Old 05-14-2014, 02:48 AM   #13
FabianG88
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Default Saflager S-23 lager big OG 1.091 down to 1.028 in 6 days (Only 2 packets of yeast!)

My first lager I brewed, I only used 2 dry yeast packets of Saflager S-23 for a 1.091 O.G......I know I way under pitched! When I woke up to check the fermenter the next day it was already actively fermenting at 54F (very surprisingly, especially since I was under the assumption that since this was a lager strand it should ferment relatively slowly compared to an ale yeast). Had it fermenting for 6 days and it dropped down to a gravity reading of 1.028. At that point it had attenuated to around 69%. So i started the D-rest at 63F. Beer finished at 1.020 and has been lagering at 40F for the past 4 week. I plan on cold conditioning between 8-12 weeks. Tasted a sample and it taste GREAT!!! one of my best beers to date crisp and flavorful with no off flavors what so ever.

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Old 05-14-2014, 04:14 AM   #14
PeteNMA
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I think if you pitch plenty of yeast and control the temperature adequately you shouldn't have too much trouble.

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