going to brew my first lager...when do i put her in the fridge?

[fermenate]

I'm going to brew my first lager. Its very late and over due, its an Octoberfest.
After I chill the wort do I put it in the fridge then pitch when the temp here down to 50F ish? Or do I pitch just like an ale? If I pitch like an ale when do I put it in the fridge?

 

[Yooper]

I'm going to brew my first lager. Its very late and over due, its an Octoberfest.
After I chill the wort do I put it in the fridge then pitch when the temp here down to 50F ish? Or do I pitch just like an ale? If I pitch like an ale when do I put it in the fridge?

Ideally, you'd pitch at about 48 degrees, and allow the beer to rise up to 50 degrees (or whatever your optimum fermentation temperature is).

You'll need a BIG starter. Big! I make the starter about a week before, step it up, and then stick it in the fridge. On brewday, I decant the spent wort from the starter, and then pitch the 45 degree yeast into the 48 degree wort.

Check out mrmalty.com's yeast pitching calculator for the exact size of the starter you need for your beer.

 

[jeffjm]

Don't pitch your yeast until you can get the wort down around the mid-40's. Pitching lager yeast warm and then cooling the beer can cause sluggish fermentations and/or off-flavors. Personally I like to pitch at 43F and ferment around 47-48F or so, but that's certainly not the only way to do it. Others may prefer to pitch and ferment a little warmer.

 

[fermenate]

I don't have a temp regulator. Just the fridge setting. I guess I can take a few days to tune it to around 45-48

 

[Yooper]

I don't have a temp regulator. Just the fridge setting. I guess I can take a few days to tune it to around 45-48

My fridge doesn't get that warm- so hopefully you won't have the problems I had! My fridge just won't go above 45 degrees even on the highest setting.

 

[Paul07293]

I don't have a temp regulator. Just the fridge setting. I guess I can take a few days to tune it to around 45-48

Ideally you don't want temp fluctuations of more than 1 degree. I tried my first lager using just the fridge controller and found it very difficult to do better than 4-5 degrees around my target of 50. An external temperature controller will make your life much easier and your yeast happier.

 

[ILBMF]

You really should have a controller.

 

[fermenate]

No controller ...
How do you know when to take it out for the diacetyl rest?

 

[Yooper]

No controller ...
How do you know when to take it out for the diacetyl rest?

When the lager is about 75% of the way to FG, usually about 1.018-1.020, that's a good time for the diacetyl rest.

 

[fermenate]

How long do I let it rest?
Afterwards do I put it back in the fridge or secondary it and refrigerate?

 

[rdkerns]

Question on Yeast Starter. Do you have to make a small batch of wort that you will be brewing or do use other things to create your yeast starter. Like the OP I am about to embark on my 1st lager and some of these questions I had have been answered already in this thread.

 

[fermenate]

I have read about others that use 1 gallon starters but I am hesitant to use such a large starter. I am affraid that if 1/6 of my batch is unhopped weakish malt then it will drastically change the end flavor and texture.
The activator slap pack says it is enough to inocculate a 5 gallon batch of wort. So if I make a starter I only do 1 liter.

 

[AmandaK]

I have read about others that use 1 gallon starters but I am hesitant to use such a large starter. I am affraid that if 1/6 of my batch is unhopped weakish malt then it will drastically change the end flavor and texture.
The activator slap pack says it is enough to inocculate a 5 gallon batch of wort. So if I make a starter I only do 1 liter.

Yeah, you need that big of a starter. Lagers require roughly TWICE the amount of healthy yeast that an ale would.

And if you read Yooper's previous post, you would know that you should be decanting a starter of that size. So you won't be diluting your batch.

 

[trent]

I have read about others that use 1 gallon starters but I am hesitant to use such a large starter. I am affraid that if 1/6 of my batch is unhopped weakish malt then it will drastically change the end flavor and texture.
The activator slap pack says it is enough to inocculate a 5 gallon batch of wort. So if I make a starter I only do 1 liter.

Make the largest starter you possibly can. You want a huge slurry. Decant all the old wort.

The activator pack as-is will make OK beer, but if you want an amazing lager, do it right.

 

[fermenate]

Decanting would help a little, but that still leaves the matter of stressing the yeast. I have read so many conflicting theories.
If the yeast are acclimated to 1.04, wouldnt the sudden immersion into a 1.06 be a bit of a shock?
Also, don't they adjust to the wort in the starter in such a way that the flavors they produce will be reminiscent of those produced in the starter?
Contrary to my thoughts here, I do realize that there will be so many cells to break down the gravity that the stress wouldn't be too bad.
However, with most cells being mature, the flavors created will be limited.
Where is my folly?

 

[trent]

Decanting would help a little, but that still leaves the matter of stressing the yeast. I have read so many conflicting theories.
If the yeast are acclimated to 1.04, wouldnt the sudden immersion into a 1.06 be a bit of a shock?
Also, don't they adjust to the wort in the starter in such a way that the flavors they produce will be reminiscent of those produced in the starter?
Contrary to my thoughts here, I do realize that there will be so many cells to break down the gravity that the stress wouldn't be too bad.
However, with most cells being mature, the flavors created will be limited.
Where is my folly?

You are way overanalyzing. Make big starter, make awesome wort, chill wort, add decanted starter. In the end awesome beer. Done.

 

[fermenate]

Ok. I know I know. Lol.