Search results

Did you smell/taste it before you kegged it?

Exactly. I do remember reading some posts on here about starting under 50, but it seemed like there were more people saying start higher and go down, and coupled with my LHBS telling me the same thing thats what I did.

Awesome, I'll check it out. The only reference I've had for lagers is Palmer's "How to brew", which in the lagers section uses a lot of qualitative verbage rather than quantitative. So I knew I needed to "start the fermentation colder", but didn't know to go all the way down to 45, and I knew I...

Fair enough. I think the problem was that my efforts were focused in getting my info from the wrong places. If my local brew shop guy said a 2L starter with one pack of yeast was enough I believed him. I'm definitely willing to learn more about making better lagers.

Thanks, guys. Sounds like i'll have a solid plan for the next batch.

Looks like it. Mr. Malty says I would need 2 packs in 1.64L wort, or one pack in 4L wort.

(you posted while I was typing my last response) Okay, so I'll try pitching at 45, and bumping it up a little.

Wow thanks for the quick replies. As far as the yeast goes, my starter was one smack pack into 2L of wort that was about .045 gravity. Let that go for 24 hrs, swirling occasionally. There was more than an inch of yeast on the bottom of the flask before I pitched, I dont know how many cells or...

Hi. This is my first post. Sorry, it will be long, but I want to be detailed. So I had been brewing for about a year when I decided to try my hand at lagering. Went with a keezer design, got a 75$ used chest freezer, built it to utilize 5 taps, digital temp control, got kegging equipment etc...