First Lager Questions

[SlanginDueces]

I am going to attempt my first lager this weekend and had some noob questions. I am following a recipe for a Munich Helles from The Brewmasters Bible. It is an extract recipe using a smackpack Munich Wyeast 2308.

My first question is, should I use a yeast starter? I have never done a starter before and have read mixed thoughts on needing a starter when using good liquid yeast.

The recipe in the book states to ferment in primary between 48-56 degrees (matches yeast pack instructions) until primary fermentation is complete. I have a chest freezer with a Johnson control so I was planning on setting it at 52, does it matter as long as it is within the range?

This recipe seems relatively simple which is why I chose it for my first lager...but after reading a lot on these forums, it seems just a little bit too simple. It says to rack to secondary after primary is complete (any idea how long this should take??) and then rack again 5 days later after the beer has cleared then bottle. Age 2-4 weeks.

It seems like most of the other Lager recipes have much longer periods of fermentation, temperature changes, and specific rates at which to change the temperature....is this recipe doomed to failure before I even start???

Any help would be appreciated. I don't want to ruin my first lager experience!

 

[Yooper]

First, you absolutely need a starter. Consult mrmalty.com and his "yeast pitching calculator" or yeastcalc.com. You'll probably be very surprised at the size of the starter you need, since lagers require more yeast than ales when done properly, and you need a starter for ales as well.

You want to ferment at the lower range of the optimum temperatures listed, so I'd go with 48 or 50 for fermentation, raising near the end of fermentation.

Also, consider that strain is prone to huge amounts of diacetyl, and Wyeast recommends a thorough diacetyl rest at the end of primary. I'd accomplish that in several ways- first, reduce the diacetyl produced by making the proper sized starter (HUGE), and pitching at 45 degrees. Hold for fermentation at 48-50 for 3-5 days, and then gradually raise the temperature until you're at 56 degrees near the end of fermentation. When fermentation is winding down, raise the temperature to 60-63 degrees until fermentation finishes to accomplish the diacetyl rest. Taste for diacetyl before lagering- and if there is ANY slickness at all in the mouthfeel do not rack! Keep the beer at the warmer temperature until there is no oiliness or slickness in the mouthfeel at all. THEN it can be racked.

You don't really need to rack to "secondary", but I"d rack and lager the beer at 33 degrees for 6-8 weeks before packaging. Most lagers have a lagering period, holding the beer near freezing for a relatively lengthy time. Most often, I lager for one week for every 8-10 points of OG at just above freezing. Fermenting isn't happening, but lagering is an important part of the final flavor and character of lagers.

 

[SlanginDueces]

Wow, The directions in the book are definitely lacking! Thanks for the response. I will look at the starter yeast threads and mrmalty. Is there any way to estimate when fermentation is slowing down for the temp raise and diacetyl rest or are hydrometer readings stabilizing the only way to tell?

 

[Yooper]

Wow, The directions in the book are definitely lacking! Thanks for the response. I will look at the starter yeast threads and mrmalty. Is there any way to estimate when fermentation is slowing down for the temp raise and diacetyl rest or are hydrometer readings stabilizing the only way to tell?

The "right answer" is when the hydrometer shows you're about 75% of the way to FG, or about 1.020 or so (depending on where you started). You can usually see signs though, like the activity will start to slow quite a bit. You want to do the diacetyl rest when the yeast are still active, but when fermentable sugars are nearly gone so if you can tell when that occurs, without an SG reading, that is fine.