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Old 06-27-2011, 03:41 PM   #1
DaveGEsq
 
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Jun 2011
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I've got my Rocky Raccoon sitting in primary in my SOFC (a cool 50 degrees!). I think fermentation is going to be complete very soon (I will confirm with hydro readings over the next couple of days). Assuming fermentation is complete, I need some advice on next steps.

(1) The original recipe (from Papazian's "Complete Guide #3") says rack it straight to bottles once fermentation is complete. This seems like corner-cutting. Anyone tried it or recommend it? Will it work?

(2) I've read about diacetyl rest. I understand this to mean bringing the beer to warmer temps (mid-60s) for 2 or 3 days allowing the beer to clear. Anyone have thoughts about the dacetyl rest? Is it necessary or even beneficial?

(3) If I do go for the rest, what do I do next? Rack it into a secondary and chill it for a period of time? How long? How cold? Or do I go straight to bottles from the rest?

Just looking for various thoughts and experiences regarding the lagering process. Seems to be a lot of divergence of opinion out there. Thanks, y'all!

 
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Old 06-27-2011, 04:12 PM   #2
ThePearsonFam
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Totally up to you. Many different opinions on the diacetyl rest for the lagers. My thoughts are, bring the temp up ~ 5 degrees at day 10 (or so). Leave it there for a week, rack to long-term storage/2ndary/bright tank/keg (if force carbing) and lager at ~35F for 2 months. If bottling, add priming sugar solution and a smidge of yeast (1/4 vial) to your bottling bucket and bottle as normal.

 
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Old 06-27-2011, 06:04 PM   #3
DaveGEsq
 
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Isn't 35F too cold for bottling? Or is that why you suggest the added yeast? Regardless, I don't think I can get it that cold, but I'm curious.

 
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Old 06-27-2011, 06:41 PM   #4
ThePearsonFam
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yes, 35 is the lagering temp. You'd have to bring the beer back to ferm temps to bottle and add yeast. It's even fine to add ale yeast to do the carb work, many prefer to stick with the lager yeast though.

 
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Old 06-27-2011, 08:14 PM   #5
DaveGEsq
 
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Is there any disadvantage to resting the beer, racking into a fresh carboy, and just continuing to "lager" at 50 for a couple weeks?

 
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Old 06-28-2011, 10:39 AM   #6
ThePearsonFam
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No, but the lagering is typically done at colder temps that help the yeast and others stuff drop out.

 
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