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Old 05-08-2014, 06:53 PM   #11
Aug 2010
McLean/Ogden, Virginia/Quebec
Posts: 9,431
Liked 1565 Times on 1191 Posts

You want to pitch pretty low - about 40 °F and then let the temperature climb to about 48 °F for the main fermentation. When it starts to slow gradually reduce temperature (a couple of degrees at most per day) to as close to freezing as you can get it and hold there for a couple of weeks. Then transfer, with plenty of yeast, to lagering vessels for 3 months lagering between freezing and about 38 °F. Be sure to oxygenate well (20 mg/L ?) and pitch lots of yeast.

Someone is going to ask where I got that profile. I've been using it for so long that I don't remember so I went and looked in a couple of books. It is consistent with Kunze and Narziß so I either got it from one of them or someone following them. Makes good beer in any case.

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Old 05-09-2014, 01:47 AM   #12
BigFloyd's Avatar
Dec 2012
Tyler, Texas
Posts: 5,267
Liked 761 Times on 653 Posts

Originally Posted by MichiganMike View Post
I can do 4L without a problem. Thank you all for the help. I normally only do 1-2L on ales only, I guess I should have specified. And no 3-4L does not sound crazy. Thanks again
I've always shied away from doing the really huge (and stepped-up) starters needed to get one vial/smackpack of yeast multiplied enough for a truly good pitch rate in a 5 gallon batch of high gravity lager. That's lots of starter beer to be decanted/dumped after crashing each step 2-3 days (which is needed to get lager yeast to drop out fully). Lots of work too if you want to do it right.

I'd much rather have 5 gallons of lighter gravity (1.045-1.050) lager serve as my "starter" so that I get to enjoy and share it.
Good Temp Control -----> Happy Yeast ------> Tasty Brew

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