Brewing a Lager need help

[Brew-ta-sauraus]

Does anyone have info on where I can find simple instructions to brew a lager? I just read New Brewing Lager beer and it was way too much information. I am looking for the simplest way to successfully brew a lager. Questions can I avoid adding yeast from primary to secondary (kraeusening)? Can I ferment similar to the way I do ales? Do I need to rack from secondary to a serving vessel or is there any way to rack to secondary and serve from that same vessel? Is it absolutely necessary to remove the cold break?

What I would like to do is brew a lager beer. Chill and transfer to primary, pitch yeast at primary fermentation temps 50-55 degrees. Leave in primary at 50-55 degrees till all fermentation activity is complete. Warm for diacetyl rest (what exact temp here?) for 5 days. Rack to secondary/serving vessel ( I use corneys). Chill to lager temps 32 to 35 degrees for a month or two. Carb and serve. Will this work? Any big changes I need to employ, suggestions, criticisms?

 

[LiquidLunch5211]

I just finished a lager. The one thing I didn't do and some people told me I should have was after pitching the yeast dont bring the temp down to 50 until fermentation starts. I put mine directly into my refrigerator and it took 5 days to see any signs of fermentation. It took 3 weeks to ferment. Also pitch a lot of yeast I used 2 Wyeast packets. I am by no means an expert in lagers that's just what I was told and the beer came out crisp and very clear. Good luck

 

[Brew-ta-sauraus]

I just finished a lager. The one thing I didn't do and some people told me I should have was after pitching the yeast dont bring the temp down to 50 until fermentation starts. I put mine directly into my refrigerator and it took 5 days to see any signs of fermentation. It took 3 weeks to ferment. Also pitch a lot of yeast I used 2 Wyeast packets. I am by no means an expert in lagers that's just what I was told and the beer came out crisp and very clear. Good luck

I have all the tools to grow a big starter so plan on pitching a large starter. Did you do a DC rest on your brew?

 

[LiquidLunch5211]

When it was done fermenting I brought it from 55 right down to 36 for a week then back to my drinking temp. Everything came out great. I did a primary for 10 days then secondary in a carboy for another week all at 55 degrees. After a week or so dropped it down. After that it was ready to go. I didn't wait a month to drink it looking bag probably should have but it was pretty good. I also kegged mine.

 

[Piratwolf]

+1 on letting the starter kick off. I had a 1gal starter (after stepping up twice) and still left it about 12 hours at 67-68 until I saw a reasonable krausen... then put her in the keezer at 52. I definitely DO plan on a D-rest for about 36 hours, even though I understand it's often not needed. Don't wanna wait 6-8 weeks for a beer that turns out tasting like butter! I'm thinking I'll transfer to a keg after the d-rest & lager around 35-36 for about 6 weeks.

 

[digitalhifi]

http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers Scroll down to "Your first lager ferment"

 

[944play]

Brewing lagers is no different, really. It's just more -- more time, more yeast, more temp control, more oxygen.

 

[Sardoman]

Some people serve from their secondary corny, but it's usually modified with a shortened dip tube. Because a lot of flocculation happens during lagering, most people transfer from secondary to a serving tank. Not a big deal if you lagered in a keg because you can do a sanitary transfer using CO2 pressure.

 

[Brew-ta-sauraus]

http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers Scroll down to "Your first lager ferment"

Just printed this thank you!

 

[Brew-ta-sauraus]

Some people serve from their secondary corny, but it's usually modified with a shortened dip tube. Because a lot of flocculation happens during lagering, most people transfer from secondary to a serving tank. Not a big deal if you lagered in a keg because you can do a sanitary transfer using CO2 pressure.

True it won't kill me to transfer off secondary to serving vessel.

 

[Brew-ta-sauraus]

Anybody remove the cold break? I don't with ales I just let er go and ferment. My guess is you would only get a clearer beer by racking off of the cold break material.