Lager yeast - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Lager yeast

Reply
 
Thread Tools
Old 09-25-2011, 03:36 PM   #1
Dare
Recipes 
 
Aug 2011
St. Louis, MO
Posts: 10


Am getting ready to brew my first lager. I'm going to use my deep freeze with a temperature control on it. I need to know if I am supposed to wait fermentation to begin at room temperature before placing it in the cooler at 40 degrees?

 
Reply With Quote
Old 09-25-2011, 06:37 PM   #2
jonmohno
Registered User
Recipes 
 
Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,848
Liked 417 Times on 367 Posts


Some people do, i didnt. It started, well at least what i could see foam on top in 2 days compared to the six hours most my ales with dry yeast take. I didnt know to expect anything on top since lagers are suppose to be bottem fermenting. Turned out great. Your going to ferment at 40 degrees then? What temp are you going to lager condition it?

 
Reply With Quote
Old 09-25-2011, 08:04 PM   #3
Malticulous
Recipes 
 
Aug 2008
St. George Utah
Posts: 4,143
Liked 72 Times on 57 Posts


It's always best to pitch enough healthy yeast at or just below fermentation temp. Fermentation temp should be 48-55F, lagering temp is 40F or lower.
__________________
Everything is better with a beer.

 
Reply With Quote
Old 09-25-2011, 08:27 PM   #4
944play
Recipes 
 
Jul 2008
Santa Rosa, CA
Posts: 2,726
Liked 46 Times on 41 Posts


Quote:
Originally Posted by Malticulous
It's always best to pitch enough healthy yeast at or just below fermentation temp.
+1, and this applies to ales too. You don't pitch ales at 85F, wait for fermentation, then drop them to 65.

At lager ferment temps, I get the impression that yeast are more active than spoilage organisms, so if you underpitch, you're better off waiting it out than raising the temp.
__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

 
Reply With Quote
Old 09-25-2011, 08:42 PM   #5
Malticulous
Recipes 
 
Aug 2008
St. George Utah
Posts: 4,143
Liked 72 Times on 57 Posts


The reason the yeast people say to pitch over 70 is because one pack is not near enough yeast. Yeast reproduce much faster at higher temps. They will also make many more off flavors. You need four times the yeast they recommend to pitch a lager at fermentation temp.
__________________
Everything is better with a beer.

 
Reply With Quote
Old 09-26-2011, 02:09 AM   #6
strat_thru_marshall
Recipes 
 
Mar 2010
Oklahoma City
Posts: 1,641
Liked 31 Times on 25 Posts


As long as you pitch the right amount of yeast, then pitch at 50F, not room temp.

 
Reply With Quote


Reply
Thread Tools



Forum Jump