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Old 12-21-2011, 04:16 PM   #1
loomis02
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Default To Drop or not to Drop

I brewed a Marzen over the weekend w/ WLp820 now I'm Wondering what direction should I have followed, everything I read about brewing a Lager
says to pitch low and raise to fermentation temp. But on the WL label it says to pitch at room temp. and after fermentation starts Drop to 55 Deg.

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Old 12-21-2011, 04:26 PM   #2
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Sounds backward to me,but they know there own yeast better than I do. I like to pitch low & let it rise over time with my ales. But that,od course,is another animal.
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Old 12-21-2011, 04:56 PM   #3
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I did an Oktoberfest a while back with WLP820. I pitched low and let it rise to my fermentation temperature...came out great!

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Old 12-21-2011, 05:08 PM   #4
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You pitch warm and drop when fermentation starts IF you're not making a starter. Pitching cold without a starter puts a lot of strain on the lager yeast and creates fruity off flavors.

But it's better to make a starter and aerate, and then pitch cold.

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Old 12-21-2011, 05:12 PM   #5
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I did make a starter so I'm thinking now that's what I wish I would've done, I pitched at room temp. than droped, the fermentation is very active But I guess I will see what happens.

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Old 12-21-2011, 05:16 PM   #6
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Check out this wiki link:

Fermenting Lagers - Home Brewing Wiki

It addresses this post.

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Old 12-21-2011, 05:20 PM   #7
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One more Question, I forgot to add my irish moss do you think it will clear the same after lagering? And Thanks for the feed backs.

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Old 12-21-2011, 05:33 PM   #8
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I think it will clear up fine after lagering. Since you did pitch warm you will more than likely have quite a bit of esters in there. It is pretty common with lager yeast and was quite evident in mine, even after pitching low. Don't forget to do a diacetyl rest when your fermentation is about 75% done by slowly raising the temperature up to 65 over several days and then back down. This will really help to clean up those flavors. I tasted it before and after the rest and it's amazing how the flavor changed.

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