Lager temperature help

[Dannost]

I'm about to brew my first lager but have a question
My yeast, white labs German lager yeast wlp830 lists the temperature range at 50-55. Is that just primary or should I hold
Layering to that temp also? I heard you want to lager at colder temps. What about a D-rest temp?

Thanks for any help

 

[jafo28]

Yes, just for the primary, towards the end of the primary raise it for the D-rest to maybe 60-65º. Lagering should be done just above freezing. Question, have you or are you going to do a yeast starter? Lagers need a lot of healthy yeast.

 

[ECarroll51]

jafo28 is right about the starter, i always do a 2-3L starter, also about lagering after fermentation is complete i do that at around 4-5c for about 4-5 weeks and always turns out.

 

[Dannost]

Great, thanks. And yes I am making a starter. I will build it up for a few days. I do that for nearly all of my beers unless I am using a previous yeast cake.

Also, if I carbonate it does that stop the lagering process, or will it continue to get better? I am brewing a maibock and would like to have it for may 1st, but that only gives me about 6 weeks. Will I ruin it by tapping that soon?

 

[ECarroll51]

Great, thanks. And yes I am making a starter. I will build it up for a few days. I do that for nearly all of my beers unless I am using a previous yeast cake.

Also, if I carbonate it does that stop the lagering process, or will it continue to get better? I am brewing a maibock and would like to have it for may 1st, but that only gives me about 6 weeks. Will I ruin it by tapping that soon?

No carbonation will not stop anything, as far as i know, the reson for lagering is to age the word Lager means in German to store so when u keged or bottled you then lager. As far as tapping to soon hmmm it will be ok but beer gets better with time as you know

 

[Dannost]

Thanks again

Another question popped up. Maybe this is obvious, but for a lager yeast starter i guess I should pitch and keep the starter at 50-55 degrees?

The white labs vial has the same info as every other vial and says to pitch at 70

 

[jafo28]

You can ferment the starter at room temp, then get it in the fridge for 24-36 hours. Then you want to decant the starter wort prior to pitching to avoid off flavors.

 

[Bulls Beers]

Thanks again

Another question popped up. Maybe this is obvious, but for a lager yeast starter i guess I should pitch and keep the starter at 50-55 degrees?

The white labs vial has the same info as every other vial and says to pitch at 70

I ferment my lager starters at or close to the temp I'm fermenting my batch. Around 52 degrees.