First Lager

[Brewing Clamper]

Hello all, well it's about time to attempt my first lager and I could use some guidance. I have an extra refrigerator in the garage that can keep a consistant 54°F. Is this a good temp? Do I start the whole process at that temp or do I start the fermenting at room temp and then cool it down? How long do I leave it in primary before racking? I've also heard that you're supposed to drop the temperature a few degrees at a time, what's the max I should be doing? Yeah, I know... lots of questions... thanks in advance!

 

[alexmet1]

Most of your questions depend on what brewing kit you are using. Which kit are you using?

 

[whoaru99]

54 is about where I fermented the Maibock lager kit I made, then when it was about 75% to FG I raised the temp to mid/upper 60s to finish and diacetyl rest. Then dropped the temp to 35 for 9 weeks of lagering. Turned out very good.

The key, I think, is a properly sized starter. Probably much larger than you think. I did a two stage starter up to 7l.

 

[sok454]

Word of warning... most people will say to pitch warmer so the fermentation can start and then cool it to the 50-55 for fermentation.

I did my first last week... Oktoberfest... and pitched way too cold and I am just now a week later getting some fermentation. Also make sure you pitch enough yeast. I used 2 packs of dry. I just hope that is enough with having shocked the yeast with such a cool initial ferment temp.

 

[sok454]

Good discussion on it

https://www.homebrewtalk.com/f13/lager-pitching-temp-can-we-settle-lager-debate-55484/

 

[whoaru99]

Pitched mine cold. There was very little outward sign of fermentation but the yeasties were chewing away nicely. The cold temp is a big factor in why huge (relative to ale) starters are recommended for lagers, even those of moderate gravity.

 

[sok454]

Yeah it seems a lot of people are using 2-5L starters for their lagers... with that much I assume cold would be fine.

Just keep learning... I just keep learning.

 

[BigFloyd]

+1 on pitching plenty of yeast. If you are going to be doing lagers and using liquid yeast, a stir plate becomes very useful. With it you can get the same number of cells with a much smaller starter.

I like to pitch and start my lager ferments around 48*F (WY2124 Bohemian is my "house" lager yeast). They take off just fine. Diacetyl rest for 3 days at 61-62*F, then cold crash to 35-36*F and lager at the same temp.

 

[Cyclman]

^^^^^^^^^This.

Drinking an awesome Doppelbock right now, followed that procedure, with extensive lagering. Came out clean, beautiful, delicious.

Big starter, O2 injection, ferm cold, diacetyl rest, long lagering makes for clean, beautiful beer. Just bought a chest freezer specifically to ferment lagers, love them.

Impress your friends, great lager is a revalation.

 

[BigFloyd]

Oh yes. Forgot about bubbling the O2. A very good practice when making lagers with liquid yeast.

 

[DanH]

And you guys are racking to secondary before the weeks at 35(ish)?

 

[BigFloyd]

I do my lagering in corny kegs purged with CO2. Secondary would work fine too so long as you don't have much head space.

 

[DanH]

I do my lagering in corny kegs purged with CO2. Secondary would work fine too so long as you don't have much head space.

Sweet; thanks. I was gonna go to a corny also.

 

[whoaru99]

And you guys are racking to secondary before the weeks at 35(ish)?

I did.