Is this the proper lager?

[Reverend JC]

Just finished cooking up a brew and it took way to long..........anyway, is the proper way to lager set it out for a day at about 68 degrees........then put it in a fridge right away set at 45 to 50 or am i supposed to drop the temp 5 degrees a day until i get to the 45-50 range?

Thanks for the help, I am off to bed..........


Reverend

 

[boo boo]

The "proper" way to start a fermentation of any brew is to pitch yeast that is at fermentation temps to wort at fermentation temps (temps that are recommended for the type of yeast you are using).
this is especially true for lagers so as to avoid any esters and fusels from forming at the respiration cycle of the yeast.

 

[Reverend JC]

Yeah, I'm sorry, I should have been more clear. With the wort temp at 70 degrees am i to pitch and let sit for a day at 68 or do i put it right into the lagering chest and let it sit at 50 for a week or so before i take out and transfer to a secondary.

But, since it is about 7 hours since the first post and i went ahead and let it sit in the 68 degree i suppose there is no helping the current batch. For future ones, what is the proper procedure?

 

[Mike-H]

Reverend, after you pitch, put it in your lagering chest.... There is no need to wait 24 hours, this is just to ensure fermentation takes off. Also, I'm using saflager and the "best" temp is 53.3 degrees. Check your yeast vendor's temps for the optimal temp. Cheers.