Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > General Techniques > This Has Been Debated to Death...So Let's Debate Some More!
View Poll Results: Which Course of Action is Best for Lagers
Make starter @ room temp, pitch @ room temp, immediately put in lagerator 3 9.68%
Make starter @ room temp, wait for activity, chill starter, chill wort, pitch & put into lagerator 3 9.68%
Make starter @ room temp, pitch into room temp wort, wait for fermentation, then put into lagerator 9 29.03%
Make starter @ lager temps, chill wort, pitch while in lagerator 2 6.45%
Lager? I LOVE her! 9 29.03%
Other (explain below) 5 16.13%
Voters: 31. You may not vote on this poll

Reply
 
Thread Tools
Old 11-28-2006, 07:19 PM   #1
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,822
Liked 84 Times on 70 Posts
Likes Given: 1

Default This Has Been Debated to Death...So Let's Debate Some More!

Well, now that my Winter Warmer is bottled, my lagerator is free. I haven't made a true lager yet---as soon as I got my lagerator, I put the WW in it, which is a lager/ale blend. Anyway, I know that there are many, many ways of going about lagers, but I want your opinion. I'm planning a pilsner for my first. So, what should I do?


__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote
Old 11-28-2006, 07:24 PM   #2
sonvolt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 899
Liked 10 Times on 6 Posts

Default

Quote:
Originally Posted by Evan!
Well, now that my Winter Warmer is bottled, my lagerator is free. I haven't made a true lager yet---as soon as I got my lagerator, I put the WW in it, which is a lager/ale blend. Anyway, I know that there are many, many ways of going about lagers, but I want your opinion. I'm planning a pilsner for my first. So, what should I do?
I am not sure what you are asking. But the general process goes something like this:

1. Brew the beer
2. Do a primary fermentation inside the recommended fermentation temps for the yeast strain.
3. When your gravity reaches around 1.015 or so (depending upon style and Target Grav.) bring the fermentation temp up for a diacetyl rest.
4. Rack to secondary and slowly bring temperatures down near freezing for at least a month.
5. Keg/Bottle
6. Condition
7. Enjoy


sonvolt is offline
 
Reply With Quote
Old 11-28-2006, 07:26 PM   #3
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,822
Liked 84 Times on 70 Posts
Likes Given: 1

Default

Quote:
Originally Posted by sonvolt
I am not sure what you are asking. But the general process goes something like this:

1. Brew the beer
2. Do a primary fermentation inside the recommended fermentation temps for the yeast strain.
3. When your gravity reaches around 1.015 or so (depending upon style and Target Grav.) bring the fermentation temp up for a diacetyl rest.
4. Rack to secondary and slowly bring temperatures down near freezing for at least a month.
5. Keg/Bottle
6. Condition
7. Enjoy
Sorry, it posted my thread intro while I was still working on my poll. Hehe, he said "working on his pole". Anyway, I was just curious as to the best way to begin fermentation.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote
Old 11-28-2006, 07:39 PM   #4
Desert_Sky
Feedback Score: 0 reviews
 
Desert_Sky's Avatar
Recipes 
 
Join Date: Mar 2006
Location: Sierra Vista, AZ
Posts: 4,065
Liked 51 Times on 39 Posts
Likes Given: 2

Default

ralph freakin nader
__________________
Desert Sky Brewing Co.
Sierra Vista, AZ
Desert_Sky is offline
 
Reply With Quote
Old 11-28-2006, 07:41 PM   #5
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,822
Liked 84 Times on 70 Posts
Likes Given: 1

Default

Lotsa help, Chimone, lotsa freakin help...
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote
Old 11-28-2006, 07:43 PM   #6
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,822
Liked 84 Times on 70 Posts
Likes Given: 1

Default

Quote:
Originally Posted by sonvolt
3. When your gravity reaches around 1.015 or so (depending upon style and Target Grav.) bring the fermentation temp up for a diacetyl rest.
How long should my d-rest be?
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote
Old 11-28-2006, 08:14 PM   #7
Boston
Feedback Score: 0 reviews
 
Boston's Avatar
Recipes 
 
Join Date: Jan 2006
Location: Cary, NC
Posts: 1,255
Liked 4 Times on 4 Posts

Default

Mary Anne has the innocent-farmgirl thing going on, but Ginger's got a nicer rack. I pick Ginger.
Boston is offline
 
Reply With Quote
Old 11-28-2006, 08:16 PM   #8
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,808
Liked 510 Times on 410 Posts
Likes Given: 117

Default

Quote:
Originally Posted by BOSTONBREWIN'
Mary Anne has the innocent-farmgirl thing going on, but Ginger's got a nicer rack. I pick Ginger.
Why pick? Get them loaded on homebrew and see how curious they become...
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana
the_bird is offline
 
Reply With Quote
Old 11-28-2006, 09:07 PM   #9
sonvolt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 899
Liked 10 Times on 6 Posts

Default

Quote:
Originally Posted by Evan!
How long should my d-rest be?
Your d-rest should finish the fermentation. I have been letting my beer get up to room temperature when the gravity hits about 1.015. When it starts to warm up, the fermentation will take off even more vigorously. After about 24-48 hours (usually), my gravity has reached my target and the airlock stops bubbling. When the fermentation is complete, your d-rest is over and you can rack to secondary for the lagering phase.
sonvolt is offline
 
Reply With Quote
Old 11-28-2006, 09:31 PM   #10
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,822
Liked 84 Times on 70 Posts
Likes Given: 1

Default

Quote:
Originally Posted by sonvolt
Your d-rest should finish the fermentation. I have been letting my beer get up to room temperature when the gravity hits about 1.015. When it starts to warm up, the fermentation will take off even more vigorously. After about 24-48 hours (usually), my gravity has reached my target and the airlock stops bubbling. When the fermentation is complete, your d-rest is over and you can rack to secondary for the lagering phase.
Right on. Thanks.

BTW, WRT your handle...listening to "Trace" right now. Goddamn what a great album! What do you think of Okemah? It's in my iTMS cart...worth the money?


__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote
Reply

Thread Tools



Forum Jump