Lager fermentation question

[jivy26]

So i'm on a huge IPA kick as of late and decided to try a IPA lager. It is 2 weeks in with a week to go before I diacetyl rest. Does that lager taste come from the lagering phase or can I just skip that phase with the understanding that it will not lose the fruitiness that it would lose from lagering?

 

[Pappers_]

A lager that was only three weeks old wouldn't have many of the qualities we associate with lagers, I would think. I would think you would want to lager it for a month or two if you want it to have the typical lager cleanliness and smoothness. You could, I suppose, dry hop it after lagering.

 

[jivy26]

Ok I will stick to the plan of 3 weeks lagering and then dry hopping thanks!

 

[jlvgolf]

Don't be afraid to move things along faster. The last two lagers I've brewed (one with czech pils yeast and another with 34/70) were at the diacetyl rest stage (about 10pts from expected terminal gravity) after only about 3 days at 55 degrees. The czech pils was perfectly clean and crisp after I kegged it on day 14. The "lager" taste comes from the yeast.

Side note, I pitch at room temp and then chill to the appropriate temps. That probably helps with getting the yeast going which saves time.

 

[BlueHouseBrewhaus]

If you're 2 weeks in you're likely already past the d-rest stage. Give it a taste and check the gravity. If you are at or near FG and you don't detect diacetyl (buttered popcorn taste) you can start ramping down to lagering temps. If you're still above FG then give it a d-rest for 3 days and then ramp down. Either way, give it at least a month to lager - preferably more.

 

[jivy26]

So I went against common wisdom and tried something I read in All-Star homebrew book. Lager finished in just under 3 weeks no buttery taste and very clean lager taste. About to throw my hops in!