Brulosopher
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I made a few updates to my quick lager method article, check it out.
http://brulosophy.com/lager-method
Cheers!
http://brulosophy.com/lager-method
Cheers!
How about a cheat sheet of the revisions for those of us who have read the original article a few times?
One note regarding the alternate method of dropping to 30-32 deg quickly rather than stepping it down: I heard Jamil speak on one of his podcasts that ramping down to lager temps slowly leads to less yeast off-flavors. Any thoughts on that?
Is there any harm in just waiting longer before warming up to 'clean up'? Could an idiot proof 'quicker' (not quickest) lager method be:
Under 1.060: Wait 7 days at 50-55 and then spend 10 days at 65-68 before cold crash+keg/bottle
Over 1.060:Wait 10-12 days at low temp and then two weeks at high temp before cold crash+keg/bottle
I only ask because I dislike micromanaging my beers by their % attenuation.
Thanks ahead of time!
ZB
One note regarding the alternate method of dropping to 30-32 deg quickly rather than stepping it down: I heard Jamil speak on one of his podcasts that ramping down to lager temps slowly leads to less yeast off-flavors. Any thoughts on that?
I have crashed rather than ramping down many times. Assuming your fermentation is finished before you do it, there are no off flavors.
Of course Denny. To be fair - Tasty is the first to point out that the method is not his. At least on the BN shows.
FWIW, Greg Noonan talked about this schedule in his book "New Brewing Lager beer" 30 years ago, and he was quoting from the German text by Narziss, which is far older than that. It's great that Tasty and Marshall are publicizing a technique that works so well, but let's give credit where it's due.
Of course Denny. To be fair - Tasty is the first to point out that the method is not his. At least on the BN shows.
I don’t take credit for developing this method, rather I was inspired by smaller craft breweries making tasty lager beers who I assumed are forced to go grain to glass quickly just to maintain their business. I simply wondered, “if they can do it, why can’t we?”
Hey Brulosopher, I don't mean to question your technique too much, but have any beers produced using this method won any awards in competition? I can see the nice pictures of clear beer, but am skeptical of the flavor is really the same as the traditional long lager method. I would love to try this method as helles is one of my favorite styles, but I am worried about losing a batch (I guess all I'd have to do to save it would be continue lagering ).
I just bottled my first lager, a Schwarzbier, which was fermented using the quick lager method. I used the recipe 'Doing it in the Dark' out of Brewing Classic Styles. I used the quick lager method, with the addendum that after a week at 34, I ramped back up to 65 to do an ale, where it sat until I had time to bottle it (just one fricking big ferm chamber for me). The sample at bottling was fantastic! No off flavors there, just crisp, roasty, goodness.
It might be a good XBMT, though, but I think maybe he did one for this? or at least did a hybrid yeast to make a lager, which would be kinda similar, with good results.
I'm pretty slow, but I'm still confused by the 50% attenuation. If I have a OG of 1.060 and a FG of 1.014 am I supposed to do the ramp up at 1.030 or 1.037?
(OG-expFG)/2= 50% attenuation
So...
(1.060-1.014)/2 = 1.023
But honestly, I've started ramping at ~20% attenuation and have had great results.
Are you sure this is right? It seems counter-intuitive to me. What seems intuitive to me is that with that formula you find out that 23 points is half of your expected amount of attenuation(which is 1.060-1.014=46), so 1.060-1.023 = 1.037 is 50% attenuated.
Thanks Brulas. I was waiting to get some Ales stored before running Lager but this looks like I could be starting a lot sooner than expectedI made a few updates to my quick lager method article, check it out.
http://brulosophy.com/lager-method
Cheers!
Maybe it's simpler to do the ramp up as the krausen begins to fall. I read that somewhere and it seemed to work great for me the one time I made a lager.
Hey Brulosopher, I don't mean to question your technique too much, but have any beers produced using this method won any awards in competition? I can see the nice pictures of clear beer, but am skeptical of the flavor is really the same as the traditional long lager method. I would love to try this method as helles is one of my favorite styles, but I am worried about losing a batch (I guess all I'd have to do to save it would be continue lagering ).
Are you sure this is right? It seems counter-intuitive to me. What seems intuitive to me is that with that formula you find out that 23 points is half of your expected amount of attenuation(which is 1.060-1.014=46), so 1.060-1.023 = 1.037 is 50% attenuated.
I have only tried this method once on a bohemian pilsener that I made this January with wlp800 yeast. It was a diacetyl butter bomb for 3 weeks of lagering, started to subside on week 4 and disappeared between week 5 and 6. Im guessing this is how this strain of yeast behaves but just wanted to throw my experience out there to et people know you may have to still have patience and let a lager...well lager! Beer is great now for what its worth.
I will have to try out more exbeerimentation with this next winter when I do lagers
Huh. First time I did this method was with 800 and tonight I'll be kegging 10 gal of BoPils I made with 800 18 days ago. Super clean.
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