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Old 09-07-2011, 10:59 PM   #1
AB2ZZ
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Ok I am going to try my hand at brewing lager for the first time this weekend. I know it has to be kept colder than ale. But how cold on average? Any other tips for the transition from ale to lager?

 
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Old 09-07-2011, 11:09 PM   #2
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Most of my lagers I ferment at 50 degrees. Biggest thing to remember is you'll need at least double the yeast as an ale. Mr. Malty is your friend.

Some good threads

http://www.homebrewtalk.com/f13/plea...cedure-142578/

http://www.homebrewtalk.com/f163/epi...nd-2-a-190053/

 
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Old 09-08-2011, 12:47 AM   #3
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I stick with one yeast and ferment at 50 also.
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Old 09-08-2011, 12:52 AM   #4
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I know this is piddly, but I have my fermenter at 48. Who knows, it shows 50 much of the time!

 
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Old 09-08-2011, 12:56 AM   #5

Pitch a lot a lot a lot of yeast (two packs of dry yeast rehydrated or a starter of a gallon or more, fermented out then chilled and decanted). As noted above, use the Mr. Malty pitching rate calculator and you won't go far wrong.

Ferment cool; I usually go at the bottom of the temperature range; something like 48 degrees for most of the yeasts I use.

When your SG hits 1.020 start your d-rest at 60 degrees or warmer (I do room temp). Some folks skip the d-rest but I always do one.

After d-rest rack to a secondary and chill (some people do 3-5 degrees per day, I just crash it) to lagering temperature, 32 degrees or just over. Lager 1 week per 8 gravity points.

Enjoy the fruits of your labour!
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Old 09-08-2011, 02:05 AM   #6
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Quote:
Originally Posted by osagedr View Post
Lager 1 week per 8 gravity points.
That's OG, not FG, correct? Just want to be sure.

 
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Old 09-08-2011, 02:11 AM   #7
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Quote:
Originally Posted by LandoLincoln View Post
That's OG, not FG, correct? Just want to be sure.
Right. So, for a 1.060 lager, I will lager for one week for every 8-10 points of OG. So in that case, I would lager for 6-8 weeks.
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Old 09-08-2011, 02:12 AM   #8
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I would brew it around 212 degrees, give or take a few

Like recommended, 50 is a great starting place!
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Old 09-08-2011, 02:27 AM   #9
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Quote:
Originally Posted by Yooper View Post
Right. So, for a 1.060 lager, I will lager for one week for every 8-10 points of OG. So in that case, I would lager for 6-8 weeks.
Jesus. Probably about a week to ferment, 2 days for a diacetyl rest, 8 weeks to lager, 3+ weeks to bottle condition...my Oktoberfest is going to take FOREVER before I drink any...

It'll make for a nice Christmas / New Year's beer.

 
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Old 09-08-2011, 02:29 AM   #10
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Quote:
Originally Posted by LandoLincoln View Post
Jesus. Probably about a week to ferment, 2 days for a diacetyl rest, 8 weeks to lager, 3+ weeks to bottle condition...my Oktoberfest is going to take FOREVER before I drink any...

It'll make for a nice Christmas / New Year's beer.
Hmmm, more like 14 days to ferment, 3 days for a d-rest, a couple of days to drop to lagering temps, 8 weeks lagering and 4+ weeks of bottle conditioning.

Lagers are a labor of love, and not for the impatient.

Oktoberfests are called Marzens because they are traditionally brewed in March for consumption during Oktoberfest.
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