Fermentation vs lagering question

[nzgrover]

Hi all, I'm having a go at brewing a Doppelbock following the recipe (as closely as local ingredients allow) from "Brewing Classic Styles" (Page 88).
Under the "Fermentation and Conditioning" section it says "Ferment at 50F (10C). Allow the beer to lager for at least 4 weeks before bottling". I'm not exactly sure what this means. Should I be Fermenting, at 10C, for a total of 4 weeks and then bottling, or is there some point that the fermentation ends and then lagering begins? So, ferment until all activity stops (or FG is reached?) and then lager for 4 weeks?
Related to this, should the fermentation temperature be the same as he lagering temperature or should it be lowered for lagering?
Also, yeast I'm using is "Fermentis Saflger S-23" and on the packet it said it's range was 11c-15c, so I'm actually fermenting at 11C.

Cheers,
Trev

 

[PT Ray]

Lagering is done after fermentation and fermentation is done when it's done. Ferment at 50 and when it's completely finished however long that may be then you lager it for 4 weeks. When you lager you're just dropping the temp to near freezing.

I believe Jamil prefers to transfer from primary to a keg and then leaves the keg at 32 degrees or so. After the 4 weeks at 32 then he carbs it for serving.

 

[yodalegomaster]

The problem is when Jamil says 50 degrees he means 50 degrees. If you let it fluctuate be tween 50 and 60 degrees, It will ferment faster, and throw lots of esters and Phenols Which you don't what in a dopplebock. If you let it fluctuate between 32 and 50, it will not finish in a week but it might finish in 3 weeks. Then you need to start to lager at the 32 degree range for 4 weeks. Fermentation Temp is the biggest factor in the taste of the final beer.

 

[yodalegomaster]

Dry lager yeast is very fruity and estery, anyway. This brand of yeast is notorious for adding these flavors. I would always go with liquid for a lager, and pitch twice as much as you think you need.

 

[sketerbuck]

Dry lager yeast is very fruity and estery, anyway. This brand of yeast is notorious for adding these flavors. I would always go with liquid for a lager, and pitch twice as much as you think you need.

I used dry 37/70 on many of my lagers and have not had any fruity or estery flavors. I just won a gold metal with a Bock made with dry yeast. Many might be suprised to know that a lot of liquid yeast is made using dry yeast.

 

[nzgrover]

Lagering is done after fermentation and fermentation is done when it's done. Ferment at 50 and when it's completely finished however long that may be then you lager it for 4 weeks. When you lager you're just dropping the temp to near freezing.

Ah ha! So ferment to completion at 10C, then lager for 4 weeks at 1-2C. Thanks!