Lager Questions

[Bigarcherynut]

I'm a newbie and working with a Mr. Beer kit my daughters got me. I've been posting in the Mr. Beer sticky and have a few that have helped me greatly. Just need some input and ideas. Loving this already and will most likely be moving up to bigger setups. I know I'm only working with Mr. Beer but take it easy on me.

I'm doing my second Mr. Beer batch. The first was what was in the kit. It was the Classic American Light Standard. Added 6 oz of carapils and a 1 pound pack of DME. Came out great and I'm in the 3rd week of carbonation.

My second is Mr. Beer Oktoberfest Lager. I talked to my local brew shop and they had me add this to the kit.

REFILL INCLUDED:
1 Can Mr. Beer Oktoberfest Lager HME 1.87 lbs.
1 Mr. Beer BrewMax LME Softpack - Smooth 8.81 oz

I added:
1 lb. of German Munich Malt
WYEAST brand Bohemian Lager yeast. Fermenting range 45-55. The pack was for 5 gallons but I used 3/4 of the pack for Mr. Beer's 2 gallon keg

Steeped the malt grain at 160 Deg. for 1 hour.
Boiled and turned off and added HME & LME

Put in Mr. Beer keg stirred to induce air and pitched yeast. Yeast and wort were the same temp 66 deg.

Yeast pack said to put in temp of 68-72 until fermentation starts which ended up being 14 hours. After that moved it to my basement where for 1-1/2 weeks has been a steady 53 deg. Fermentation still going.

Now the yeast directions say a thorough diacetyl rest is recommended after fermentation is complete. I've been reading about this and this is where I need help. What temp do I need to get to and how fast and long?

After the rest period is over, being this is a altered Mr. Beer recipe what should I do? I read about lagering were you bring the temp back down for a longer period of time. Should I do this?

If not and I go to bottling I have another question? I like drinking from a bottle. I would like to bottle clear beer without yeast in the bottle so could I cold crash the MBK for a couple of days then bottle?

Appreciate any input.

 

[Yooper]

You can keep it at 53 degrees or so until it's nearly done, then raise the temperature at least 10 degrees warmer to finish up. That would be a sufficient diacetyl rest.

I would lager this beer. "Lagering" just means cold storing. The fridge is fine, and if you can hold it in the fridge for a few weeks that would work fine.

Simply by lagering it, you will drop a ton of yeast and stuff out of suspension, but you will always have sediment in a bottle-conditioned beer. That sediment is the remains of the yeast that carbonated your beer. Without a kegging set up, there will also be a dusting at least of yeast in the bottom of the bottle. You can minimize it by the cold treatment, but never eliminate it.

 

[Bigarcherynut]

You can keep it at 53 degrees or so until it's nearly done, then raise the temperature at least 10 degrees warmer to finish up. That would be a sufficient diacetyl rest.

I would lager this beer. "Lagering" just means cold storing. The fridge is fine, and if you can hold it in the fridge for a few weeks that would work fine.

Simply by lagering it, you will drop a ton of yeast and stuff out of suspension, but you will always have sediment in a bottle-conditioned beer. That sediment is the remains of the yeast that carbonated your beer. Without a kegging set up, there will also be a dusting at least of yeast in the bottom of the bottle. You can minimize it by the cold treatment, but never eliminate it.

Thanks for the reply. Do I let it rest just a few days?

Since I'm using the MBK should I seal the cap with plastic wrap so I don't suck air into the keg and infect the beer?

After I bottle do I put it in a warm area like an ale? (70-72 deg.)

Thanks again.

 

[thrashandburn]

Yeah, you diacetyl rest for a few days. Like yooper said, when the beer is near done, about 75% to final gravity, raise the temp 10 degrees for 24 to 48 hours and allow the beer to finish. Then cool it back down to lager for a couple weeks. Then bottle and store at room temperature for 3 weeks to carbonate and bottle condition and it'll be good to go.

Also, the mr beer keg is designed to act like an airlock, so I don't think you'll have to worry about oxidation or infection from taking in air. I have used the mr beer keg to ferment batches of cider which I've left in the keg for over a month with no ill effect, so just sanitize thoroughly and you should be fine.

 

[Bigarcherynut]

Yeah, you diacetyl rest for a few days. Like yooper said, when the beer is near done, about 75% to final gravity, raise the temp 10 degrees for 24 to 48 hours and allow the beer to finish. Then cool it back down to lager for a couple weeks. Then bottle and store at room temperature for 3 weeks to carbonate and bottle condition and it'll be good to go.

Also, the mr beer keg is designed to act like an airlock, so I don't think you'll have to worry about oxidation or infection from taking in air. I have used the mr beer keg to ferment batches of cider which I've left in the keg for over a month with no ill effect, so just sanitize thoroughly and you should be fine.

Sounds good.

Now that I'm just starting off with the Mr. Beer I don't take gravity readings. I did check it again this morning and there is still a fair amount of active fermentation going on. Sunday will be 2 weeks since I started it. Would you suggest waiting until Sunday then start the rest or wait until most activiity is done? I guess that could be about the same time.

Thanks much for your input.

 

[Cyclman]

You optimally diacetyl rest 2/3 of the way to your Final Gravity (watch homebrewfinds for discount refractometers, you have to use an online calculator once it's beer, but for $20 they won't break like a hydrometer). It will finish fermentation, but not add off flavors as that hapens mainly early in fermentation.

For experimental batches, I do 3G batches, using a cooler as a Mash Tun and a bag to do Brew In a Bag. You could ferment such a batch in a Mr. Beer.

Good move eliminating the sugar pack and adding DME. Steeping grains work great too. Best of luck!

 

[Bigarcherynut]

You optimally diacetyl rest 2/3 of the way to your Final Gravity (watch homebrewfinds for discount refractometers, you have to use an online calculator once it's beer, but for $20 they won't break like a hydrometer). It will finish fermentation, but not add off flavors as that hapens mainly early in fermentation.

For experimental batches, I do 3G batches, using a cooler as a Mash Tun and a bag to do Brew In a Bag. You could ferment such a batch in a Mr. Beer.

Good move eliminating the sugar pack and adding DME. Steeping grains work great too. Best of luck!

Thanks for your help.

By what you and the previous post have said it maybe time to start the rest. This Sunday will be 2 weeks and most posts on here say that a Mr. Beer recipe only takes 2 weeks seldom more. Think tomorrow I may start the rest.

 

[Bigarcherynut]

Ok, here's where I'm at.

Fermentation at 53 degrees from 1/25 - 2/8 (14 Days)
Diacetyl Rest at 63 degrees from 2/8 - 2/10 (2 days)
Dropped Temp to 43 degrees from 2/10 - 2/15 (5 Days)
Lager in frig at 34 degrees from 2/15 - now Will be 2 weeks this Saturday 3/1
How long should I hold it at 34? Does the 2 gallon batch make a difference in time?

I'm going to bottle and carbonate using corn sugar instead of carb drops. Will there be enough yeast for proper carbonation with the current time frame? Any need to add more yeast for good carbonation.

Any other input will be appreciated.

Thanks