Hey Lager guys! - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Hey Lager guys!

Reply
 
Thread Tools
Old 12-11-2009, 01:49 PM   #1
wildwest450
Registered User
Recipes 
 
Dec 2007
Posts: 9,043
Liked 173 Times on 158 Posts



I have a question. I did a Doppleboch recipe in Zymurgy, it's going to be awesome. In the directions they recommend you rack to a secondary raise for a rest if necessary then slowly drop temps to 28F!! Then re-rack and lager at 35F.

That has to be dangerously close to freezing? Is this a kind of cold crashing for lagers? I guess i'll do it because their crazy mash schedule sure produced a fine beer.

 
Reply With Quote
Old 12-11-2009, 01:59 PM   #2
SpanishCastleAle
 
SpanishCastleAle's Avatar
Recipes 
 
Jan 2009
Central Florida
Posts: 4,345
Liked 36 Times on 36 Posts


It shouldn't freeze at 28 F. I can't remember the freezing point (esp. in a high-ish ABV beer like a Dopplebock) but I'm almost positive 28 F is fine. And if you get a little 'Eisbock-iness' going on...not a bad thing imo.

It does sound like a sort of cold crash except you're doing it slowly. I'm just guessing but I don't think the 'slow chill' is to let the yeast keep working. I think the low temp it's to accelerate the yeast settling but I've read that if chilled too quickly the yeast can give off some undesirable stuff so that may be why they recommend chilling it slowly.

I prob have that issue at home but do you mind posting that 'crazy mash schedule'?
__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

 
Reply With Quote
Old 12-11-2009, 02:15 PM   #3
wildwest450
Registered User
Recipes 
 
Dec 2007
Posts: 9,043
Liked 173 Times on 158 Posts


Quote:
Originally Posted by SpanishCastleAle View Post
I prob have that issue at home but do you mind posting that 'crazy mash schedule'?
You need a BIG mash tun! It's basically doughing in at 100f ( I hit 105f) with 4 gallons of water, 1 hour rest,. Then add 1 gallon of near boiling water (their phrasing) every 15 minutes, do this 6 times total!! It should get you to mashout temps, mine came up a tad short, and I needed to do a 2 gallon sparge at the end.

It makes for a long day, but by the hydro sample I had, I have never tasted a sample so dang malty, it was fantastic.

 
Reply With Quote
Old 12-11-2009, 02:40 PM   #4
SpanishCastleAle
 
SpanishCastleAle's Avatar
Recipes 
 
Jan 2009
Central Florida
Posts: 4,345
Liked 36 Times on 36 Posts


I must be getting old...now that you posted it I do remember reading that. Malty is what Dopplebocks are all about!
__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

 
Reply With Quote
Old 12-11-2009, 03:01 PM   #5
remilard
Recipes 
 
Nov 2008
Kansas City
Posts: 3,654
Liked 43 Times on 41 Posts


28 is fine for a dopplebock as long as, you know, it is actually 28. If you have one of those analog controllers with the wider swing make sure the bottom and not the middle is 28.

I usually do 30 +/- 1 for everything, since basically no beer will freeze at 29 and I don't want to worry about different temps for different beers. The colder the better though.

On the Brew Strong clarification episode Bamforth said something like a day at 0 C was better than a week at 2 C. The gist being that the temperature is more important than the length of time.

 
Reply With Quote
Old 12-11-2009, 03:05 PM   #6
wildwest450
Registered User
Recipes 
 
Dec 2007
Posts: 9,043
Liked 173 Times on 158 Posts


Quote:
Originally Posted by remilard View Post
On the Brew Strong clarification episode Bamforth said something like a day at 0 C was better than a week at 2 C. The gist being that the temperature is more important than the length of time.
Is that for lagering? I was under the impression that 35 was the magic number.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lager Pitching Temp: Can we settle this lager debate? mdf191 General Techniques 32 11-02-2011 08:21 PM
What to do after lager?Making a Oktoberfest Lager using White Labs Octoberfest(WLP820 Evstakiev Beginners Beer Brewing Forum 1 07-20-2009 12:43 AM
Whoops! Bought Lager recipe but can't lager... patrck17 General Techniques 11 09-04-2008 05:30 PM
Seeking amber lager/Vienna Lager? ben_j8mmin Recipes/Ingredients 10 08-21-2008 03:21 PM
Can you guys be on the look-out for me? Cheesefood Bottling/Kegging 26 09-14-2006 04:51 PM


Forum Jump