Lager brewing question

[kennywd]

So I was reading about lagers( my first one), my question is "Is secondary necessary for the lager phase?"

I am about 18 days in primary and later today will take a gravity.. It's a traditional german bock. Temp has Been a steady 48 degrees. With the start at 68 till fermentation took off.

But I know that real advice is sometimes better than book advice. So any tips or tricks? I will report back tonight with the readings I get as far as taste, and gravity.

 

[hamiltont]

I lager in kegs so you could call that a secondary I guess. I've never tried lagering in the primary. I think I'd be a little concerned about the beer being on the yeast that long. If your bottling you can bottle, condition for a couple/three weeks & then lager in the bottles. Or you can move to a carboy/secondary and lager that way. Cheers!!!

 

[kennywd]

So typically how long is too long In primary?

 

[hamiltont]

3-4 weeks is as long as I typically leave the beer in the primary on yeast. Then it's kegged, or in the old days bottled, or moved to a carboy for long aging. Cheers!!!

 

[bessieflames]

What I do is ferment until about 75% done and then raise temp for the diacetyl rest. Keep it there for 2 days and the diacetyl is usually gone. Usually takes about 10 days. The increased temps finish off the fermentation. I then rack warm so I leave some yeast in suspension and slowly cool to lagering temperatures.

 

[kennywd]

Ok well took gravity reading: 1.030
OG 1.069 & FG should be around 1.015. So this pretty much at 75% I have increase temp (61F?) for the rest. Flavor was heading towards right area. Diacrety didn't seem to be high, maybe slight but not bad. I appreciate all the help, figure I will rack soon and start laggering.

Thanks again. Well hopefully you won't hear from me too soon. And if you do it will be of good news and beer drinking.