How often to check a lager for gravity?

[Earl_Grey]

I have an Oktoberfest lager going since Saturday night and is doing about 1 bubble every 3 sec right now. The OG was 1.068 and I don't want to miss the d-rest.

 

[944play]

I just watch for the kraeusen to fall. If the ferment is slowing noticeably, you're probably fine to let the temp rise some. I don't take a gravity until I rack.

 

[osagedr]

I wait for the krausen to fall then check it after a day or two depending on temps, then take it out of the fridge at 1.020 or so.

 

[Earl_Grey]

When the krausen has fallen, how far should it go, should I wait until the top is clear?

Also as of right now which has been a week since pitching, the bubbling is about every 7 seconds now and has been dropping off slowly. How much time should pass between every bubble before warming up to 60F?

Also the yeast and the wort were cold, 53F when I pitched the starter. Is a d-rest still preferred when both were cold?

 

[osagedr]

Most brewers go by specific gravity, not bubble frequency.

D-rest won't always be necessary, but I always do one rather than try to detect diacetyl.

 

[Willum]

Most brewers go by specific gravity, not bubble frequency.

D-rest won't always be necessary, but I always do one rather than try to detect diacetyl.

I don't do diacetyl rests and have never had a diacetyl problem. I make a cold starter (Stir plate in the fermentation chamber) , pitch at fermentation temp and let the beer sit at 50F for 4 weeks before I lager it. I guess others have different results, because I see a bunch of posts about how a diacetyl rest is always necessary.

 

[osagedr]

I don't do diacetyl rests and have never had a diacetyl problem. I make a cold starter (Stir plate in the fermentation chamber) , pitch at fermentation temp and let the beer sit at 50F for 4 weeks before I lager it. I guess others have different results, because I see a bunch of posts about how a diacetyl rest is always necessary.

Definitely not always necessary to do a d-rest; I do one because I had two d-bomb batches as a rookie brewer (underpitched) and will never risk it again. Sounds like you have your process down pat so keep on doing what works!

 

[Willum]

Definitely not always necessary to do a d-rest; I do one because I had two d-bomb batches as a rookie brewer (underpitched) and will never risk it again. Sounds like you have your process down pat so keep on doing what works!

Yeah, one of the beers that I consider my best and most consistent beer is a Classic American Pilsner. I have lagered it that way every time and people, including myself, keep coming back for it. If I ever get a D-bomb I that one, I will have to rethink my process.

 

[Earl_Grey]

So I took another gravity reading. Exactly 1.020 and when I tasted the beer it was noticeably less sweet. I did not detect any butter flavor. I am kind of leaning to not do a drest because the fermentation is still going strong and I think it can get to 1.015. Thoughts?

 

[osagedr]

Flavour profile is established so a d-rest won't hurt anything and might save you heartache later. Also easier for the yeast to finish up at warmer temps AFAIK.

Chances are you'll be just fine if you decide not to.

 

[makomachine]

D-Rest that baby! It'll finish out strong and can't hurt!

 

[944play]

A d-rest can't hurt and promotes full attenuation. If, however, you do end up with diacetyl in the beer, kraeusening it should put it right.

 

[Frazeart]

Yeah, one of the beers that I consider my best and most consistent beer is a Classic American Pilsner. I have lagered it that way every time and people, including myself, keep coming back for it. If I ever get a D-bomb I that one, I will have to rethink my process.

Stop teasing and hook a brother up with your recipe!