Lagering question - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Lagering question

Reply
 
Thread Tools
Old 07-08-2013, 03:56 PM   #1
Mead_head
Recipes 
 
Feb 2013
Winnipeg
Posts: 8


Tried a lager for my first all-grain batch. Had it in primary for a month then racked it and it has been lagering for a month. As you can see in the pic there is a line a couple inched from the top where it has cleared out quite a bit, then it gets misty.

Is this top part the clarity that I should expect for the whole beer and should I use it as a gauge to know when lagering is complete? Or is it unrelated and ready to keg after another month or two misty or not?


Click image for larger version

Name:	DSC00243.jpg
Views:	147
Size:	21.7 KB
ID:	133856  

 
Reply With Quote
Old 07-08-2013, 04:23 PM   #2
captwalt
Recipes 
 
Aug 2011
wheaton, maryland
Posts: 281
Liked 50 Times on 28 Posts


i have found in my experience that somehow in carboys yeast sticks to the sides all the way up. I dont know why this happens or whether it happens in buckets and I just dont' see it. I also cant be sure if thats what Im looking at in your picture I just thought I would share.


__________________
MUDDYPAWSBREWING

 
Reply With Quote
Old 07-08-2013, 04:41 PM   #3
hunter_la5
Sheriff Underscore
HBT_SUPPORTER.png
 
hunter_la5's Avatar
Recipes 
 
Jul 2012
New Braunfels, Texas
Posts: 12,215
Liked 5634 Times on 3221 Posts


I agree, it's probably yeast stuck to the sides of the carboy. What yeast strain did you use?

I bet if you transfer to a keg and force carb for a couple weeks it will pour nice and clear. A combination of cold-crashing and gelatin for a couple days might make for good insurance as well.
__________________
:taco:

 
Reply With Quote
Old 07-08-2013, 05:04 PM   #4
Mead_head
Recipes 
 
Feb 2013
Winnipeg
Posts: 8

I used Wyeast budvar 2000. Its down to 35 temp wise.

 
Reply With Quote
Old 07-08-2013, 05:46 PM   #5
whoaru99
Recipes 
 
Oct 2012
Posts: 1,748
Liked 139 Times on 116 Posts


I saw a rule of thumb one time for lagering...minimum of 1 week per 8 OG points, something like that, when the temp is 33-34F.
__________________
Drinking: American Amber Ale
Lagering: Dark Lager
Primary: Maibock

 
Reply With Quote
Old 07-08-2013, 08:08 PM   #6
hunter_la5
Sheriff Underscore
HBT_SUPPORTER.png
 
hunter_la5's Avatar
Recipes 
 
Jul 2012
New Braunfels, Texas
Posts: 12,215
Liked 5634 Times on 3221 Posts


Quote:
Originally Posted by Mead_head View Post
I used Wyeast budvar 2000. Its down to 35 temp wise.
That should be a fairly well-flocculating yeast, so by this point (and at that temp) there really shouldn't be much left in suspension. I'll bet your beer is about ready to keg and force carb.
__________________
:taco:

 
Reply With Quote
Old 07-09-2013, 01:52 PM   #7
Mead_head
Recipes 
 
Feb 2013
Winnipeg
Posts: 8

I guess it was just sentiment on the side of the carboy, thanks for the input gents



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
lagering question urbagurba Beginners Beer Brewing Forum 6 05-02-2012 02:23 PM
lagering question EllisTX Beginners Beer Brewing Forum 8 01-10-2011 08:31 PM
Lagering question ziggy13 Beginners Beer Brewing Forum 3 11-11-2009 08:01 PM
Lagering question kmlavoy General Techniques 5 02-14-2008 03:50 AM
Lagering Question blefferd General Techniques 9 04-16-2007 12:25 AM


Forum Jump