first lager - basic questions

kcinpdx · Nov 23, 2010

I brewed my first lager Sunday - a seemingly simple Munich Helles. My efficiency was way up, so it has a higher OG for the style, but what the hay.
I pitched four 11.5g packets (using the rehydration technique described by Palmer) into a 60 F wort at about 5 pm Sunday, then placed in in a 50F chamber. It is 11 pm Monday and zero activity. When should I be concerned?
It is a 10 gallon batch.

pekabrewery · Nov 23, 2010

Don't worry, the yeast is still adapting fully to the environment. give it some more time before you get concerned.
Happy brewing!

Malticulous · Nov 23, 2010

The yeast is slower and cooler temps mean more CO2 will stay in solution so air lock activity will take longer than an ale. My lagers take a few days before there is bubbling but when I look in the air lock and smell it I usually can tell it's fermenting after one day.

kcinpdx · Nov 24, 2010

OK - I got worried and took a sample. Refractometer says 1.051. It started at 1.057, so at least I know something is going on. I thought it would have gotten further along by now though.

Newbeerguy · Nov 24, 2010

kcinpdx said:
OK - I got worried and took a sample. Refractometer says 1.051. It started at 1.057, so at least I know something is going on. I thought it would have gotten further along by now though.

Remember once alcohol is present you need to adjust your refractometer readings. I am too lazy to do it for you at the moment :drunk:

PT Ray · Nov 24, 2010

I can usually get a nice krausen on my lagers about 36 hours in. Sometimes I'll throw one together at the last minute without making sure I have some strong slurry ready. In those cases it is over 48 hours.

kcinpdx · Nov 25, 2010

I checked the gravity again today - down to 1.036, so I am heading in the right direction. From what I understand, during primary fermentation you will not get to the FG. It continues fermenting during lagering. If this is true, how far down should I let it go before raising the heat and doing a diacetyl rest?

Malticulous · Nov 25, 2010

It can finish fermenting if you let it. Many hombrewers will give it a higher temp rest as fermentation slows. That can reduce diacetyl and it will help with attenuation. It's not necessarily necessary. If it's at FG and tastes fine you can start lagering even if you crash cool it.