First Lager with Wyeast 2124 questions.

[losman26]

This is my first post. I have seen so many discrepancies as to the proper way of fermenting a lager. I did up the True Brew Pilsner Kit, substituting the muntons ale yeast for the Wyeast 2124 Bohemian Lager yeast. I pitched the yeast at 60 F in a 6 gal better bottle and left it at room temperature until fermentation began. It took about 36 hours for slight airlock activity with a slight krausen, and then I transferred it to my wine fridge at 50F. My original gravity is only 1.040

So my questions are as follows: Do I let it completely ferment and then do a D-rest at room temp for 2 days, or do I do a D-rest prior to completion of fermentation? I have heard so many conflicting views. Should I transfer to a secondary after the d-rest, or prior. I have heard it's better to do it after.

Also, in the lager phase how low should I get the temp? My wine fridge only goes to 46, but I could put the carboy outside inside of cooler in the 30's.

Thanks in advance!

 

[thegerm]

you're using the oldschool homebrew lagering fermentation schedule... which needs a diacetyl rest in the last 33% of the fermentation (before final gravity has been reached).

the ideal way to ferment a lager is to pitch a metric ****-ton of yeast (339 billion yeast cells according to mrmalty.com for 6 gals of 1.040 lager) and oxygenate in the mid 40s, and allow the fermentation vessel to slowly rise to 50f over 36 hours. optionally adding more oxygen 8 hours post pitching. then you usually don't need a d-rest, but you can do one anyway without hurting anything.

dropping your temp during fermentation for a lager is problematic, since the yeast feel the temp dropping and they start protecting themselves and preparing to go into dormancy, and stop fermenting. the old-school lager fermentation technique was developed as a compensatory measure against the core problem of underpitching. the higher pitching temperatures would encourage yeast activity and growth, but comes with other issues.

 

[losman26]

Ok, I only pitched one packet of the yeast, so I guess this my first mistake, but is only a 5 gal recipe. Should I add another one or a dry packet of Saflager perhaps?

 

[sonex]

At this point I would just let it go. Just think of it as a learning experience and pitch more the next time. you can use a free pitching calculator at mr malty. Definitely do a d-rest it will help with the under pitching and the warm beer temp start.

 

[beerman0001]

Ok, I only pitched one packet of the yeast, so I guess this my first mistake, but is only a 5 gal recipe. Should I add another one or a dry packet of Saflager perhaps?

No need to pitch more now. Do the d-rest when th sg gets down to about 1.20. After you rack to the secondary for lagering wash the yeast there will be plenty for you next batch.

 

[losman26]

how long do you think it will take to go down to 1.020? The original gravity is 1.040 and the target is under 1.010 from what I remember