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lager fermenting ?

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53sparks

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I just boiled my first lager (a SaM Adams clone) i used the wyeast smack pack 2206, i am not sure if i am suppose to put in fridge at 50-55 degrees right away after pitching, or if i am suppose to let it ferment at room temp for primary, then lager in the secondary at the 50 55 degrees. i do have the temp control for my frig. thanks for any help. Ron
 

Yooper

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We've debated the "best" way to pitch yeast into a lager a number of times, but I find that a huge starter at 48 degrees (chilled with the spent wort decanted) put into 50 degree wort seems to really go well for me. I like that yeast and use it in several of my lagers, particularly the oktoberfest ones.

From Wyeast's website: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=152

It says that it should be fermented at 46- 58 degrees. After primary is over, I do a diacetyl rest (but only if needed, and I don't usually need one with this yeast, if I keep it at/below 50 degrees), and then rack to secondary. Then, I lower the temperature 5 degrees per day until I'm at 34 degrees for 6-8 weeks or so.
 

cheezydemon

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I recommend doing another Lager right after this one. It is prime time to do a good Marzen.

Pitching onto the yeast cake of this batch will be equal to the biggest starter you could ever make.
 

Pugilist

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It has been debated whether or not to pitch at the fermenting temp. or room temp. I brew the same clone you did and left it at about 68F for a day until I saw activity, then I put it in the fridge at 52F. It fermented for a little over 3 weeks and had no detectable diacetyl.

You could likewise cool the fermenter down to 55ish and pitch at that temp and put it right in the fridge. A few other things I found out the hard way...did you make a starter? I didnt and my lag time was long. It seems a big starter, 2L or so is the key to a quick takeoff for a lager ferment.
 

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