I'm doing my first lager this weekend and had a question on what temp my starter should be prior to pitching? And if it is a cooler temp, keep it on the stir plate at the lower temp or just lower it prior to pitching?
I'm doing my first lager this weekend and had a question on what temp my starter should be prior to pitching? And if it is a cooler temp, keep it on the stir plate at the lower temp or just lower it prior to pitching?
Thanks for the info, I've seen a couple different things about pitching at around 45F then letting it come up to temp. Seems like fermentation would take a lot longer to get started doing it this way tho. I'm gonna go with pitching @ 65, then slowly bringing it down to 50F
So do you crash your starter prior to pitching or just keep your starter <50 deg the entire time?
Doing that, you sacrifice beer quality for a fast start. I've tried it both ways and now I always pitch a little below fermentation temp and let it rise to about 50. My lagers are immensely better for doing that.
Is it just pitching at a higher temp that can give off flavors?
I have never noticed an immensely difference between the methods. I notice an immense difference by doing step infusion. I get more maltiness doing step infusions.
Well I see I started a healthy debate on this thread
Thanks for the info, I've seen a couple different things about pitching at around 45F then letting it come up to temp. Seems like fermentation would take a lot longer to get started doing it this way tho. I'm gonna go with pitching @ 65, then slowly bringing it down to 50F
Yep. Most esters are produced in the first 24-48 hours of fermentation. That';s why it's important to keep the temps down then.
Pitching cooler with the proper amount of yeast has really made my beers better than ever, and I would recommend trying it to anybody.
Conversely, I notice no differences with a step mash! I do one every now and then to see if I'm missing something, but so far I haven't come up with a reason to do it consistently.
Depends on the method of stepping. My false bottom has about a 1/2" of liquid below the grain. I step using direct flame on that liquid. My theory is that I actually am boiling a portion of the grain kind of like a decoction. I notice the boiling effect coming up through the grain as I step up the temp. I have found a better extraction (about 10%) and more maltiness in my beers since doing steps vs single infusion.
If it works for you, that's what you should do. And don't get me started on decoction!
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