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Old 12-31-2011, 01:45 PM   #1
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I made my first lager yesterday (got a temp controller for Christmas) and I am unsure on what temp to start the fermentation process. I am using the American Lager yeast from White Labs and on the vial it stated to start the fermentation at 70. I let it sit overnight at 70 (fermentation has not started) but I am wondering if I should let the fermentation start at the lagering temp of 45 as I have read here on the boards?

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Old 12-31-2011, 01:53 PM   #2
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Hopefully you made a big starter and aerated well. That's too warm, I would start cooling it down to around 50-52f. I always pitch my yeast at or a tad below fermentation temps, which for that yeast is 50-55f. Also, lagering temps are different from fermentation temps, you will lager after fermentation is complete.


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Old 12-31-2011, 02:07 PM   #3
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Guy at the local brew store said I could pitch it direct. Will that be a problem? The OG wasn't too high so I didn't think I needed a starter? What should my next step be? I just put it in the freezer at 50.

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Old 12-31-2011, 02:10 PM   #4
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I found this website very helpful when I was starting out with lagers:

Making Lagers - Mayfair Court Brewhouse

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Old 12-31-2011, 02:15 PM   #5
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Unless you made a 2 gallon batch, you severely underpitched. What was the og and batch size? Lagers require large amounts of yeast, you will most likely end up with a high fg and some off flavors. You could pitch another vial of yeast.
Recipe would help as well.

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Old 12-31-2011, 02:23 PM   #6
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OG was 1.06 for a 4.5 gallon batch. The vial said it was for a 5 gallon batch, why would I have under pitched? I appreciate all the help!

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Old 12-31-2011, 02:32 PM   #7
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The vial also said to pitch at 70f . The simple fact is, to make a good lager you have to pitch a large amount of healthy yeast. Mr. Malty.com has a calculator for yeast pitching. You are welcome to let this batch ride it out, and hopefully the results are acceptable, I would pitch another vial asap, especially with a og of .060

I'm off to town, i'm sure someone else can state my case more eloquently than I can.


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Old 12-31-2011, 02:36 PM   #8
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True! I assume if I add another vial I will need to make a starter?

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Old 12-31-2011, 02:38 PM   #9
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Quote:
Originally Posted by jhuff0120 View Post
True! I assume if I add another vial I will need to make a starter?
It's a little late at this point, another vial should help a lot. Don't get frustrated, lagers require a little more attention than ales, but the results are fantastic if done properly.
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Old 12-31-2011, 02:57 PM   #10
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As an example, I just brewed a Baltic Porter, the og was .075. I didn't want to take the time to step up starters, so I pitched 2 2278 check pils lager yeast packs into a half gallon starter wort. The beer went down to .014 in 5 days. That would have never happened without a starter and good aeration.


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