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Old 10-27-2006, 07:33 PM   #11
Reverend JC
2500 gallons year to date
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Jun 2006
Your Mom's
Posts: 1,880
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I must disagree with the pitching temp of the lager.

I have read many times that you are to pitch at 68 ish and let it set for a day and then bring it down to 50ish for the remainder of the primary fermentation. after this is over you transfer to a secondary and let sit around 37ish for about a month or two.

If you let the beer ferment out in the upper 60s using the lager yeast you are creating a steam beer if im not mistaken or a california common. I think those are the same.

Anyway, i will let you know how mine turns out in about a month and a half. I will transfering to a secondary this sunday and dropping the temp to the mid to upper 30s.

"Just because i don't care dosen't mean I don't understand." -Homer Simpson

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Old 10-28-2006, 04:06 AM   #12
PT Ray
Aug 2005
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I have kicked off the fermentation process of my lagers close to room temps for a day before dropping down to traditonal lager ranges and others straight to it. I have read there is no harm in kicking in at warming temps and so far have to agree. Even with no ill effects, I apply on an as needed basis. To start fermentation at a low temp., a good yeast count is needed. My starters max out at 1liter and have sluggish results after pitching with lagers going straight to a 55 degree fermentation. I then opt to start at the warmer temps to avoid an extended lag time. If I harvest yeast from a previous batch, there is enough yeast to kick in at 55 degrees. I prefer to limit lag time and sort the rest from there.

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Old 10-28-2006, 04:20 AM   #13
Reinvented Biermann
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Mar 2006
East Peoria, IL
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I personally do not think it matters much. I've pitched and started fermentation at room temps with little problem. I've also started fermentation at the 50's mark with no problems.

I do agree that a starter is a must. I did a lager where it took a week for fermentation to start at target fermentation temps, and that was with pitching of 2 separate smack packs.

Remember that yeast is in an aerobic stage early on, and I think ester production is a minimum, even when pitched and started at room temps.

There was a thread on this some while back that got very heated and ended with a bit of name calling and had to be locked. (where's dougjones when you need him?)

I'm glad this one is not degenerating into that.

Cheers all.
On Draft: Old, Stale, Oxidized beer

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