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Old 09-29-2010, 02:19 PM   #1
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Default Lagering temps???

Today I bought a Black Lager kit. I assumed it was an Ale like the Octoberfest kit I bought. No this is a true Lager, comes with lager yeast and lagering temps in the instructions. So what happens if I ferment at my normal 60 F?

Next week the cooler I use to carb my kegs with frozen bottles of H20 in H20 would be free. Should I wait and use that to get the fermenter down to true Lagering temps? And if so how long do I gotta keep the temps down for?


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Old 09-29-2010, 02:49 PM   #2
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Lagers should ferment around 50 F. I like to keep it there for at least two weeks. After that it gets chilled, or depending on my pipeline, it might sit in the low 60's for a couple weeks until space frees up in my lagering chamber.


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Old 09-29-2010, 02:58 PM   #3
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Well, the fermentation won't be too bad, but most lagering phases take about 2-3 months and should be appx. 10 degrees cooler than fermentation.
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Old 09-29-2010, 02:58 PM   #4
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This may be helpful:

http://www.howtobrew.com/section1/chapter10-5.html

60F is awfully high for primary lager before lagering. It will possibly ferment at 60F but it will not taste what it is supposed to at all!
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Old 09-29-2010, 03:04 PM   #5
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So with the ice bath I should be able to keep the temp at 50 or lower. So itshould be fermented at 50 for two week then it should be taken lower? Should I transfer to a secondary after two weeks or leave it in primary? I should be able to pick up a used fridge before the 2 weeks is up and then move it to colder than 50 degrees.
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Old 09-29-2010, 04:23 PM   #6
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Quote:
Originally Posted by akthor View Post
So with the ice bath I should be able to keep the temp at 50 or lower. So itshould be fermented at 50 for two week then it should be taken lower? Should I transfer to a secondary after two weeks or leave it in primary? I should be able to pick up a used fridge before the 2 weeks is up and then move it to colder than 50 degrees.
Actually, for me primary fermentation on lagers takes about 4 weeks, sometimes more (I ferment at ~46F), then we do a diacetyl rest usually for a week (~68F), then its down to ~36F for lagering up to 3 mo's, again you should probably read up on lagers, here's another link to palmers book and specifically to starters/diacetyl rests for lagers: http://www.howtobrew.com/section1/chapter10-4.html

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Old 09-29-2010, 06:13 PM   #7
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Never rely on a calendar to guide your ferments. Yeast can't read.

Your yeast will guide you. They communicate with you through your hydrometer. I find most of my lagers - I brew Classic American Pilsner, mostly, with an OG ~1.048 - take at least two weeks in primary, then a few days diacetyl rest, then a couple months of lagering. I use my hydrometer to see when the primary ferment is complete by taking hydrometer readings, cross-referencing the reading with the apparent attenuation I can expect from my yeast (plus past experience with my "house" lager yeast strain), and the length of time I've recorded from past batches.

Cheers,

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Old 09-29-2010, 07:05 PM   #8
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Yikes well I didnt expect this to be so complicated. I may look into turning this kit into an ale?? Do I just need a different yeast? I really think I need refridgeration of some sort in place before I attempt something this complex.
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Old 09-29-2010, 07:12 PM   #9
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Quote:
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Yikes well I didnt expect this to be so complicated. I may look into turning this kit into an ale?? Do I just need a different yeast? I really think I need refridgeration of some sort in place before I attempt something this complex.
Yes, if you make an ale you will want an ale yeast. Lagers aren't hard, but are definitely more temperature finicky. Usually, there is some required racking and lagering.
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Old 09-29-2010, 07:28 PM   #10
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If I had a fridge for brewing it would be a no brainer but I haven't gotten one yet.


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