First pilsner

[Wilddanz71]

Today I'm brewing my first pilsner, only questions is do I let it sit at room temp unroll it starts to ferment then put in the fridge to lager it at 48 degrees?

 

[osagedr]

Some people start it warm, then cool off to ferment. Maybe not room temp, but around 60. If there is a danger that you might have underpitched (happens frequently with lagers), this is a decent strategy.

I always cool to fermentation temperature before pitching my yeast.

You are not "lagering" it at 48 degrees, you are "fermenting" it at that temperature. "Lagering" is the process of extended cold storage.

Really, most lager problems come from people not pitching enough yeast, so make sure you do that. A surefire way to pitch enough yeast is with two packs of dry yeast (my favourite is Saflager W-34/70) rehydrated as per manufacturer's instructions. For liquid, use the pitching rate calculator at www.mrmalty.com Most people are surprised to learn how much yeast they actually need for a lager if it is to be fermented cool.

Good luck!

 

[crbrown25]

What yeast are you using? Wyeast offers an ale strand that acts like a lager strand. It's just a simple smack pack. Can't remember which one but it's top fermenting. 2-3 weeks fermentation at about 55 deg F, rack to secondary, then another 4 weeks lagering at 40 deg F. I brewed a Czech Pilsner this way and it turned out great. Clear as can be, with a really crisp & clean taste. Let me know if you want to use this style yeast and I'll call my LHBS guy to find out which one it is. Cheers!

 

[beng]

Pitch plenty of yeast and pitch it at fermenting temps. Diacetyl rest at room temp for a couple days, then lager.

 

[boist]

Definitely cool to fermentation temp before pitch, and then continue to cool until you're in the bottom third of the temp range for that yeast. Fermentation can take two-three weeks in those temps so be patient. Do a Diacetyl rest and lager at around 40F for about 4-6 weeks