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Old 03-26-2013, 01:24 AM   #1
Jan 2009
Cookeville, TN
Posts: 555
Liked 1 Times on 1 Posts

I just racked a lager into my secondary/cornies after 4 weeks. I typically rack my ales from the primary after 2-3 weeks but stretched this batch out a bit longer since I was busy and the weather was bad. I was wondering if anyone has ever tried to leave a lager in the primary for a full 2 months or so. Not much advantage unless you get side tracked. Just curious I guess.

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Old 03-26-2013, 11:45 PM   #2
Piratwolf's Avatar
Jul 2011
Va Beach, VA
Posts: 2,118
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I just did this with a CAP. Yeast cake & all into lagering fridge. after 2.5 mos it came out light, pils-sweet, and clean. There's a touch of DMS, but no damage from the yeast cake.
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.

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Old 03-28-2013, 10:13 PM   #3
Dec 2011
Ithaca, NY
Posts: 62
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I just bottled my first lager fermented this way--it also was very clear and tasty. I did lager at 34F, though.

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Old 03-28-2013, 10:42 PM   #4
dale1038's Avatar
Sep 2008
Louisville, KY
Posts: 428
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That's all I ever do. If I pull them off the cake before I lager there seems to be about a 50/50 shot that I get a little fruitiness. Lager on the cake always turns out great.

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Old 03-28-2013, 10:57 PM   #5
Nov 2011
Dayton, Ohio
Posts: 115
Liked 11 Times on 8 Posts

Yep. Same here. Call it lazy...Ive always lagered (Bock) on the yeast cake. Comes out just fine.

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Old 03-29-2013, 12:28 AM   #6
helibrewer's Avatar
Nov 2011
Santa Rosa, CA
Posts: 3,813
Liked 326 Times on 275 Posts

Yes, standard practice for me. Haven't racked anything in over a year.
Something is always fermenting....
"It's Bahl Hornin'"

Kegged: Bourbon Barrel Imperial Stout
On Deck: German Lager

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Old 03-29-2013, 05:49 PM   #7
Francus's Avatar
Aug 2012
Charlotte, NC
Posts: 117
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I use a conical, so I dump yeast periodically during the lagering process. I guess technically it is all in the primary, though.

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Old 03-31-2013, 05:27 AM   #8
Jul 2010
Portland, OR
Posts: 1,655
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S.O.P. for me is to leave everything, including lagers, in primary until bottling or kegging time. Lagers have always turned out, from pils to doppelbock.

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Old 04-01-2013, 10:26 AM   #9
Calichusetts's Avatar
Nov 2011
Plymouth, MA
Posts: 3,017
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I did a pilsner as one of my first original recipes, I had only been brewing about two months and didn't even know you "needed" to remove it. Regardless, no issues and no off flavors, it was also about 2.5 months

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Old 04-02-2013, 01:25 PM   #10
patthebrewer's Avatar
Sep 2012
, allenwood, nj
Posts: 687
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I usually transfer to keg so I can carb and lager at the same time, but there is zero reason you couldn't leave it in the primary IMHO. Some might say there is the much touted risk of yeast auto. but I've actually never encountered it.
Manasquan River Brewing LLC

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