Lagers!.

[HomeDrewBrew]

Hey
Short and sweet question here.
When ready to pitch yeast for a lager ive noticed theirs two ways to go.

1.Cool wort down to 50F-55F then pitch Yeast.
2.Cool to Mid 60s pitch lager yeast then bring down to 50s over a day or two?.

Have only done the first but can anyone chime in that has tried #2?.

Thanks

 

[Schmoltsbeer]

I always do number 2... About once a day. Also, I cool to as low as I can with ground water, then chill in fermentation chamber to pitch temp (also number 2).

 

[TurnipGreen]

Hey I was wondering this same thing!

So folks that pitch lager yeast in the mid 60s, do you wait for visable fermentation before lowering to your target temp or do you simply give it a day or two?

 

[Knkbrand]

I have only done 3 lagers, but for all three I cooled to about 68, pitched yeast, waited for the first signs of visible fermentation, then lowered temp to 52. I then monitor Gravity and once fermentation is about 90 percent complete I raise the temp back up to mid 60s for diacetyl rest. I have had good results.

 

[madscientist451]

I'd say try both methods and see if you can detect a difference in the taste.
Some brewers say to chill the wort before pitching the yeast, but I haven't seen any real side by side comparison tests.

 

[Knkbrand]

I'd say try both methods and see if you can detect a difference in the taste.
Some brewers say to chill the wort before pitching the yeast, but I haven't seen any real side by side comparison tests.

Brulosophy did an experiment with warm and cool fermentation with very interesting results (majority preferring warm)
http://brulosophy.com/2016/04/18/fe...ager-yeast-saflager-3470-exbeeriment-results/

 

[HomeDrewBrew]

Wow! OK Thanks,Very interesting!.

 

[GrogNerd]

3. cool to 45°, pitch & raise to 50° over 24-36 hours