lagering questions

[chemman14]

I want to do my first lager in about a month. I was planning on fermenting and then transferring to a secondary to allow it to lager while I am gone on xmas break. I have two questions.
First, how do you lower the wort to a pitching temp of 48*? I currently use an IC and ice water bath to get it to ~68 in 15-20 minutes. Would it be a good idea to bring it down to that, then airlock the carboy and throw it in my fermentation chamber until it is @ 48 then pitch?
Second, how long is the primary fermentation of a lager? I was looking to keep it in the primary for 2-3 weeks then lagering for 4-5 weeks. Will this work?
Thanks in advance

 

[volstag]

after chilling the wort, put it in your fermentation chamber till its at the temp you want, pitch and wait. Primary fermentation of a lager can take 3-5 days to show signs of activity and will not be violent like an ale fermentation will be. make sure you pitch an adequate amount of yeast. I always expect my lagers to take 30 days for primary fermentation at lager temps. then an additional 30-60 days in secondary.

 

[chemman14]

after chilling the wort, put it in your fermentation chamber till its at the temp you want, pitch and wait. Primary fermentation of a lager can take 3-5 days to show signs of activity and will not be violent like an ale fermentation will be. make sure you pitch an adequate amount of yeast. I always expect my lagers to take 30 days for primary fermentation at lager temps. then an additional 30-60 days in secondary.

damn, that isn't going to work then. I am planning to brew a german wheat beer for my mom for X-mas and the soonest I could start that is next Monday when I rack a brown to secondary for a dry hop. Planned on having the wheat in primary for 3 weeks, leaving me about three weeks to primary the lager before racking it to secondary to sit at lager temps for the month while I was gone on winter break. Oh well, guess I will just have to do 6.5 gallons of apple wine.

 

[chemman14]

any other opinions?

 

[daveooph131]

I think you could still have a good beer by christmas.

 

[chemman14]

im not trying to have it ready by christmas, just trying to have the primary done by dec 15th so I can lager it while I am gone for the month

 

[Yooper]

Usually, I ferment my lagers at about 50 degrees for 10 days to two weeks before doing a diacetyl rest and then racking and lagering for 8-12 weeks. You should be fine, but the yeast are on their own timetable. It may take one week in primary, it might take three.

A couple of tips- pitch at fermentation temperatures and use a BIG lager starter (4L). If your wort chiller won't do, then maybe put the wort into a water/ice bath to get it down to 50 degrees. I like to put my starter in the fridge a few days before brewday, and on brewday I decant the spent wort and allow the temperature of the starter to raise to 48 degrees. Pitching the cool yeast starter into the cooled wort ensures that no esters are produced, and that the yeast is happy to get started.

 

[chemman14]

Usually, I ferment my lagers at about 50 degrees for 10 days to two weeks before doing a diacetyl rest and then racking and lagering for 8-12 weeks. You should be fine, but the yeast are on their own timetable. It may take one week in primary, it might take three.

A couple of tips- pitch at fermentation temperatures and use a BIG lager starter (4L). If your wort chiller won't do, then maybe put the wort into a water/ice bath to get it down to 50 degrees. I like to put my starter in the fridge a few days before brewday, and on brewday I decant the spent wort and allow the temperature of the starter to raise to 48 degrees. Pitching the cool yeast starter into the cooled wort ensures that no esters are produced, and that the yeast is happy to get started.

I have a 2 liter flask with a stir plate so I was planning on making a 2L starter and then steping it up once to double it.

 

[remilard]

If you pitch 1.5 millions cells per ml per degree plato and oxygenate well, lager fermentation will take 6-10 days. You should have no problem starting lagering at the 3 week mark.

As for getting to pitching temp, doing it in the fridge/freezer/etc works fine. Be careful about sanitation and pitch the yeast ASAP once you get to pitching temperature.

Take the opportunity immediately before pitching to rack off the trub if you go this route.

 

[DancingBeer6]

I am currently fermenting my lager in the garage. Down here in texas it can get up to 75 degrees in the daytime and around 50 degrees at night. Is this temperature fluctuation going to affect the final product?

 

[Yooper]

I am currently fermenting my lager in the garage. Down here in texas it can get up to 75 degrees in the daytime and around 50 degrees at night. Is this temperature fluctuation going to affect the final product?

Yes. Steady temperatures are critical for fermenting, but especially with lagers. Over the yeast's optimum temperature, you may get some esters and other off-flavors.

 

[cryptonic84]

Is there some special process for lagering? i mean other than the odvious colder temperatures and cold ferment then D-rest, then the actual lagering. I am talking about the actual lagering phase. do you slowly bring the temp down to your final lagering temp? i tried to find a "lagering FAQ" or "lagering sticky" but had no luck.

 

[sudbuster]

Is there some special process for lagering? i mean other than the odvious colder temperatures and cold ferment then D-rest, then the actual lagering. I am talking about the actual lagering phase. do you slowly bring the temp down to your final lagering temp? i tried to find a "lagering FAQ" or "lagering sticky" but had no luck.

There is no "special" process. Given the proper temps, the yeast take care of it. All the above info is all that's needed.

Yooper's technique and mine are almost identical. The suggestion by remilard to remove the wort from the trub before pitching is quite helpful in maintaining a clean tasting brew.

Lower the temp from the D rest abou 4-5 f per day to about 32-33 f, then just wait it out (6-8 weeks).

Old refridgerators are easy to find, and usually very reasonable.