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Old 04-13-2012, 02:40 AM   #1
Malichaidog's Avatar
Aug 2011
Kingman, Az
Posts: 84
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5 gallons of czech pilsner with wlp800 fermenting in my chest freezer at 52. How long should I let it ferment? At what point should I rack to secondary, an then how long till I keg it?

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Old 04-13-2012, 04:25 AM   #2
Malticulous's Avatar
Aug 2008
St. George Utah
Posts: 4,146
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I'm not telling you what to do. This is what I do. Pitch at 48. Let it ferment in the low fifties. When it slows (usually less than a week and 8-15 points above FG) I move it to room temp for a few days. Then I'll secondary or keg depending on where I have the space. Sometimes I crash the primary first. I've made a lot of lagers and it works well for me (I have six in my pipe line now.) 3-6 weeks lagering.
Everything is better with a beer.

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Old 04-13-2012, 06:16 AM   #3
944play's Avatar
Jul 2008
Santa Rosa, CA
Posts: 2,726
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I am telling you what to do. Lager in the keg.
OD: ?
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

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Old 04-13-2012, 06:26 AM   #4
Jun 2010
, Maine
Posts: 942
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Once you get to about 1.020, warm to room temp for 3-4 days and then rack off the yeast to keg/secondary and then lager for 4+ weeks before tapping the keg. The longer your lager, the better the results.
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Carboy 1: Stout
Carboy 2: Air
Carboy 3: Air
Better Bottle: Air
Growlers: Air
Keg 1: Amber Ale(left tap)
Keg 2: Cider (right tap)
Keg 3: Air
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Bottles: Sauvignon Blanc, Mixed Wine, Syrah, Apple Wine, Triberry Wine, Chianti, Liquid Sunshine Sparkling Banana Wine
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Old 04-13-2012, 02:09 PM   #5
Nov 2009
Westminster, CO
Posts: 423
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I warm it to 64º once I hit about 75-80% of my expected attenuation. I usually leave it at that for about a week to make sure the yeast are all done, then I crash it for a week, then keg, then lager 1 week per 10 gravity points (i.e. my 1.048 Helles will lager for 5 weeks).
Tap 1: English Dark Mild Tap 2: American Brown Tap 3: American Amber Tap 4: Sour Belgian Brown Tap 5: Nitro Milk Stout
Fermenting: Märzen
Kegged: Amber, Brown, Milk Stout
Lagering: Vienna Lager

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Old 04-13-2012, 02:16 PM   #6
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pjj2ba's Avatar
Jul 2006
State College, Pennsylvania
Posts: 3,379
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If you chilled to 52 before pitching, then you likely won't need a diacteyl rest. I always chill to fermentation temps (or below) and never need to do a diacetyl rest. I usually ferment my lagers for 2-3 weeks and then they go straight to the keg. I then let them sit for a week before moving them to my lager chamber. Once fully chilled, I hook up my CO2 to carbonate (slow method at serving PSI)
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
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