skipdog
Active Member
What is your technique on lager beers? Please no fancy answers just the steps. Explain at time of adding yeast through the end. Diacytel rest, ETC..... Please give details as temp, time and methods.
Thanks,
Thanks,
I pitch a 46-48 degree yeast slurry (made from a 3L or so starter) into 50 degree wort. I ferment at 50 degrees for about 10-12 days, or until 75% of the way to FG. Then, I taste for diacetyl and do a rest if needed. (Some just routinely do a D-rest, which is fine). The diacetyl rest is done at about 10 degrees higher than fermentation temperature, for 24-48 hours.
After the d-rest (and ensure fermentation is finished by checking the FG), I rack to secondary. Then, I lower the temperature 5 degrees per day until I"m lagering at 34 degrees. Typically, I lager for 6-12 weeks, depending on the OG of the beer. Higher OGs stay in longer than lower OG beer.
I think that's just about it!
Would it hurt anything to go straight from primary into a keg for lagering? I can fit a corny in my refrigerator, not sure about a secondary carboy....
Can you put an airlock on a keg?
You will want to rack the beer out of a secondary once it is done lagering.
I guess that was my thought......less steps...and nothing would get into a keg.....if venting was an issue, I could just pull the pin a couple times a day......would I need an airlock on the keg???
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