Lager Pitching Temp: Can we settle this lager debate?

[pkgmsu2000]

You really need to do some reading up on making starters first if you are going to brew lagers and use liquid yeast, assuming you are doing batch sizes of 5 gallons or more. I'd recommend getting a copy of John Palmer's book How to Brew. He covers making starters in detail. He has an online version you can find but it is out of date, so the current printed version is best. Otherwise do a search as there are lots of places to find basic instructions for starters.

You should also take a look at http://www.mrmalty.com/calc/calc.html, which is a very nice online calculator for determining how much yeast you need, or how big of a starter to make. Again, there are other versions to be found, but I like this one the best.

As for pitching temp, yes, most people recommend pitching the yeast at or a few degrees below your target fermentation temp. You can then let the temp rise up to the fermentation temp. Fermentation temperature control is one the the most important tools to make good (or great) beer. It's doubly true for lagers.

If you are new to brewing, you may want to get a few ales under your belt before you attempt a lager. They are more forgiving, and you'll have beer ready to drink much faster. Just a thought.

very helpful

yes, i have the book you mentioned, just picked it up on sunday. we are going to do 5 gallons and as luck would have it, i came across the malty's online pitch calculator just an hour ago.

i have some experience with ales, but this is first venture into lagers and i enjoy drinking them so much more than ales

 

[HighGravity]

I find it hard to believe that dry yeast is so fab with all the probs and confusion with liquid. I have 3 batches of a Pilsner Urquell going at the moment however, with the same ingredients except Nottingham at room/condo temps, and 2001 PU and 2278 CP going between 8-17 celsius on the balcony.

I'd like to see more experiments posted for using liquid yeast. I know a guy who repitched on a trub 5 times, but it would be so fabuolous to see everyones accounts.

 

[Miracletripper]

I know this is an old thread but I do repitch on the old cake several time with good results. After three of four time there gets to be too much yeast and I'll wash it. Take care of your yeast and it will make you good beer. Proper pitching rates and cold fermentation is the key to lagers. I ferment at 50 with WLP830 and it's my favorite. I have enough ice on hand (I'm in Texas) to get the wort down to the mid 40's before I go in my carboys. It sits on the cake for 4 weeks at 50 then gets racked to lager in the mid 30's. I know there are ways to improve my methods but this has worked well for me. I'm currently reading "Brewing Lager Beer" by Gregory J. Noonan and it's awesome.