Starting lagers - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Starting lagers

Thread Tools
Old 08-26-2007, 06:07 PM   #1
Jul 2007
Posts: 136

After you pitch your yeast, do you leave it at room temp a while and wait for fermentation to start or do you put it directly in the frig at 55?

I used a wyeast activator yeast and the pack was expanded. I pitched it at room temp, put in frig and 36 hours later no activity. I set it out overnight at room temp and next morning it was actively fermenting.

Reply With Quote
Old 08-26-2007, 07:22 PM   #2
eriktlupus's Avatar
Jan 2007
Cereal City, USA
Posts: 2,618
Liked 13 Times on 11 Posts

i had sorta the same problem. using dry i pitched @85 and stuck it in the fridge think it chilled to quick cause it never fermented until i took it out of the fridge 3 days later then was done in less than 24 hours sitting back in the fridge now, gboing to clearing tonite. calling it steam pilsner

oh yeah upon further research you should wait for ferm to start before cooling below 60 unless using a starter
primary1 :UTOPIA BABY(still searching for it)
secondary:middling bastard ipa
kegged:simcoe blonde, crystal pale ale, yellow jacket golden ale, lemon shandy blonde

join michigan mashers here

extraction calculator
grains in pounds(G) X 36(average points per gallon of grains) / batch size in gallons(g) = maximum efficiency(ME)
OG / ME = brewhouse efficiency

Reply With Quote
Old 08-26-2007, 08:08 PM   #3
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,996
Liked 8148 Times on 5682 Posts

There is some debate on the "best" way to start a lager but everyone I've talked to recomends a monster sized starter. A vial or smack pack just isn't enough yeast cells to do the job. I don't ever ferment my lagers at room temperature or even start them there although some brewers do. I'm not a big lager fan, but when I make them I really want the clean crisp flavor profile that the lager yeast provides and that only works if the fermentation is at lager temperatures.

What I do is make the starter and ferment at coolish room temperature and step it up a few times and then chill it and decant the spent wort (I don't want that spent wort in my lager after fermenting it at room temperature). It takes about a week to get a large amount of yeast. Then, when the yeast is at 45-48 degrees and my wort is at 50 degrees, I pitch the yeast into it. It seems like the cooler yeast and the slightly warmer wort get going quickly. After the primary is just about done, I do the diacetyl rest (if needed), then rack and secondary for a couple of weeks and then start dropping the temp for the lagering period.
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Lagers skipdog General Techniques 18 01-21-2012 09:16 PM
new to lagers glorifiedbusdriver General Techniques 6 11-14-2009 11:48 PM
secondary for lagers and priming of lagers chefmatt34 General Techniques 5 04-20-2008 02:23 AM
lagers Beerbruce All Grain & Partial Mash Brewing 5 01-18-2007 09:08 PM
Look out lagers! awillis General Beer Discussion 4 07-15-2005 01:23 AM

Forum Jump