Am getting ready to brew my first lager. I'm going to use my deep freeze with a temperature control on it. I need to know if I am supposed to wait fermentation to begin at room temperature before placing it in the cooler at 40 degrees?
Lager yeast
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Some people do, i didnt. It started, well at least what i could see foam on top in 2 days compared to the six hours most my ales with dry yeast take. I didnt know to expect anything on top since lagers are suppose to be bottem fermenting. Turned out great. Your going to ferment at 40 degrees then? What temp are you going to lager condition it?
It's always best to pitch enough healthy yeast at or just below fermentation temp. Fermentation temp should be 48-55F, lagering temp is 40F or lower.
Malticulous said:
+1, and this applies to ales too. You don't pitch ales at 85°F, wait for fermentation, then drop them to 65.
At lager ferment temps, I get the impression that yeast are more active than spoilage organisms, so if you underpitch, you're better off waiting it out than raising the temp.
The reason the yeast people say to pitch over 70 is because one pack is not near enough yeast. Yeast reproduce much faster at higher temps. They will also make many more off flavors. You need four times the yeast they recommend to pitch a lager at fermentation temp.
strat_thru_marshall
Well-Known Member
As long as you pitch the right amount of yeast, then pitch at 50F, not room temp.
