Marzen Long Conditioning

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cheezydemon

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Yes I know it isn't March yet, but I have just bottled my first Lager, a Munich Helles, last week. I left the yeast cake in the cold.

I decided that I may never Lager again(if this one doesn't turn out), so I wanted to use the Lager yeast cake to do a Marzen. That is the only other Lager that I am really interested in doing at this point.

I brewed it Saturday (man it went well, I did a decoction on a partial mash it smelled too yummy).

Right now it is bubbling away at 52F. I intend to carbonate and then bottle Lager this one through the winter. (yes I will save it for September)

I intend to leave it in the garage in a large cooler through the winter.

At what Point should I move it to the steady temp (65F) of my basement?

Low temp fluctuations shouldn't hurt it.(32F-55F or so) but at what point should I move it in?

(P.S. I tried one of the Helles last night to test carbonation progress. It is good!)
(P.P.S Thanks to Menschmachine and Yooper for all of the pointers and advice!)
 

avidhomebrewer

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Assuming you are using a lager yeast, for primary, I'd keep this one around 45 or so for a couple of weeks, then warm up to room temp for about 3 days for a diacetyl rest. Then rack and crank it down to about 30 degrees for as long as you can.
 

Kaiser

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I'd say keep it at 52 for about 4 weeks (to make sure its done), prime and bottle, keep it at 65 for another 2 weeks or until the cabonation is adeqate and then lager as low as you can get to 32 until September.

Kai
 
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