Quantcast

How do i know when lagering is done?

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

jigidyjim

Well-Known Member
Joined
Mar 5, 2009
Messages
696
Reaction score
5
Location
Oakland, CA
I'm at 4 weeks of lagering at roughly 32 degrees. Was planning on 6 weeks, but wondering how much it matters, and how I can tell if it's ready or not.

It has diacetyl :( but I'm pretty sure that's because I underpitched and the fermentation alone took around 3 weeks (https://www.homebrewtalk.com/f39/slow-lager-fermentation-let-ride-pitch-more-yeast-211156/). I gave it a d-rest before lagering. But maybe I didn't do it long enough, or maybe it's just a lost cause, or who knows. It's my first lager.

It still seems like it might be drinkable. Better than the diacetyl I tasted in a pale ale the other day... nasty.
 

buckeyebrewer

Well-Known Member
Joined
Apr 4, 2007
Messages
468
Reaction score
3
Location
OH-IO
I did the same thing with my first lager. I drank it but it sucked...diacetyl tastes like crap. I made sure to keep a good eye on my gravity the next batch I made. When I hit 75% attenuation I let the temp rise to 60ish...tasted it every day and when I detected no diacetyl I racked and started lagering. I also made a big starter. Haven't had any issues with my lagers since. It's all about the amount of yeast and proper ferment temps in a lager.
 

avidhomebrewer

Well-Known Member
Joined
Sep 28, 2007
Messages
2,553
Reaction score
26
Depends upon the starting gravity of the brew. Usually, the higher the gravity, the longer it takes to lager. If it's an average strength brew, 4-6 weeks should be sufficient. How long was your d-rest? When I brew a lager, I shoot for about 4 days or so of a d-rest. As buck states, a huge starter for even an average strength lager is a wise idea.
 
Top