I Just Don't Get It..

[Pancoastbrewing]

I just don't get...why my LAGER fermentations are so active and "showy".

I had always used fermentis 34/70 dry yeast and seemed to have very active fermentations despite holding ferm temps at 45-50F. Originally, I was pitching my yeast into wort that was too warm (70F).

This latest batch, I went with saflager s-23 and cooled to 60F (the best I could do) before pitching two 11g packets into my 3 gallon, 1.050 batch. I aerated by shaking the carboy. The ferm temp has been in the upper 40s in my temp controlled fridge. 48 hours later, I'm looking at a half inch of krausen and my blow off is bubbling like every 4 seconds.

I don't understand why I'm getting such active ferments. Even accounting for a 5 degree rise in temps inside the carboy, I'm sitting in the low 50s, certainly within lager range. It still does usually end up taking 10-14 days to get close to FG, but I would rather take my time getting there.

Thoughts?

 

[TheMadKing]

I don't think that's a problem honestly. Just let the yeast do what it needs to do, and if your temps are in the correct range, they won't make off flavors. The real trick of a lager is the actual lagering phase where you drop the temp down to 35 or so and let it sit for a couple months. That is where your flavor cleans up and it clears.

I wouldn't worry about it and just let it happen. It sounds like you're doing it right

 

[Pancoastbrewing]

I don't think that's a problem honestly. Just let the yeast do what it needs to do, and if your temps are in the correct range, they won't make off flavors. The real trick of a lager is the actual lagering phase where you drop the temp down to 35 or so and let it sit for a couple months. That is where your flavor cleans up and it clears.

I wouldn't worry about it and just let it happen. It sounds like you're doing it right

Thanks. Here's a look at it after only 48 hours (this is a Helles by the way). I'm also interested in seeing how the s-23 is going to work out. Heard lots of negatives about it.

 

[giraffe]

Thats what my (~1.048) lagers look like @ 24-48 hours. 1/2 inch to 1 inch of krausen. Falls in 5-7 days when its around ~75% fermented, finishes around day 8-12 (I rise for a d-rest when krausen starts to fall) I ferment at 48-54 depending on strain. Id say that looks normal to me. Lagers come out clean and, well, lager-like.

 

[Pancoastbrewing]

Thats what my (~1.048) lagers look like @ 24-48 hours. 1/2 inch to 1 inch of krausen. Falls in 5-7 days when its around ~75% fermented, finishes around day 8-12 (I rise for a d-rest when krausen starts to fall) I ferment at 48-54 depending on strain. Id say that looks normal to me. Lagers come out clean and, well, lager-like.

Thanks, I huess I'm just conditioned to think lager ferms should be boring.

 

[osagedr]

Looks perfect to me. No point risking a stuck fermentation. Takes most brewers awhile to learn to trust their lager yeast if they're used to ale fermentations.

Rare to hear anyone complaining about a lager yeast going too fast...

...as an aside a lot of people HATE S-23 but I've always liked it.

Good luck!

 

[Pancoastbrewing]

Looks perfect to me. No point risking a stuck fermentation. Takes most brewers awhile to learn to trust their lager yeast if they're used to ale fermentations.

Rare to hear anyone complaining about a lager yeast going too fast...

...as an aside a lot of people HATE S-23 but I've always liked it.

Good luck!

Thanks! I've actually never done an ale, I jumped right into AG lager brewing. I'll be interested to see what the s-23 does. My LHBS was out of 34/70 (I don't understand how) so I figured I'd give it a shot. I wish there were more dry lager yeasts available. Not really sure about using liquid ones..

 

[Gavin C]

I just don't get...why my LAGER fermentations are so active and "showy".

I had always used fermentis 34/70 dry yeast and seemed to have very active fermentations despite holding ferm temps at 45-50F. Originally, I was pitching my yeast into wort that was too warm (70F).

This latest batch, I went with saflager s-23 and cooled to 60F (the best I could do) before pitching two 11g packets into my 3 gallon, 1.050 batch. I aerated by shaking the carboy. The ferm temp has been in the upper 40s in my temp controlled fridge. 48 hours later, I'm looking at a half inch of krausen and my blow off is bubbling like every 4 seconds.

I don't understand why I'm getting such active ferments. Even accounting for a 5 degree rise in temps inside the carboy, I'm sitting in the low 50s, certainly within lager range. It still does usually end up taking 10-14 days to get close to FG, but I would rather take my time getting there.

Thoughts?

Not sure I see any problem other than a warm pitching temperature (may not be a problem but it is not what I favor doing)

My lagers are typically in the 1.050 range and are going into the keg at 2 weeks give or take a day or two, after hitting terminal gravity a few days earlier.

My routine: Pitch at 48F ferment at 50F, ramping to 68F when within 1-2°P of FG

Really humdrum affairs but they don't take very long to be keg ready. Once in the keg they sit at 33F for weeks carbonating and lagering. Total snoozefest

Normal looking fermentations at 50F ~48hours after pitching

 

[Pancoastbrewing]

Not sure I see any problem other than a warm pitching temperature (may not be a problem but it is not what I favor doing)

My lagers are typically in the 1.050 range and are going into the keg at 2 weeks give or take a day or two, after hitting terminal gravity a few days earlier.

My routine: Pitch at 48F ferment at 50F, ramping to 68F when within 1-2°P of FG

Really humdrum affairs but they don't take very long to be keg ready. Once in the keg they sit at 33F for weeks carbonating and lagering. Total snoozefest

Normal looking fermentations at 50F ~48hours after pitching

View attachment 319808

Great pics!