My First Lager, fermenation question

[ShelterPupsBrew]

I brewed my first lager 3 days ago. According to the instructions (this was an extract Pilsner kit) I was too leave the fermenter at room temps (approx 65ºF) for 3-4 days then drop the temp down to 50 ºF for 4 weeks. I know that it is important to move the lagers to a secondary fermenter to remove the trub. When should I be moving to the secondary? Any other words of wisdom for a lager newbie?

Thanks a lot!

 

[BigB]

Those instructions sound flat out wrong for a lager. At 65 degrees, the yeast will ferment that beer very quickly. I would have pitched the yeast when the yeast and wort were at approximately 50 degrees F and fermented at that temp for 10 days. Then raise to room temp for 3-4 days, then transferred to secondary and lower to lagering temps (32-40 Degrees F) for 4 weeks. The instructions you have sound like they are for a steam beer (lager fermented at ale temps). If you are going to transfer to a secondary, you can do that after it has reached FG, then cool it to lagering temps.

 

[Elweydoloco]

I've got to agree with BigB that really sounds like a steam beer.

http://en.wikipedia.org/wiki/Steam_beer

That's way too hot for a lager. Lager yeast is typical range of just above freezing to 55 max IMHO.

 

[Stormrider51]

Which yeast did they give you with that kit? It does sound like you are headed for a steam beer, not that there's anything wrong with them.

John

 

[boostsr20]

There are also plenty of arguments out there stating you can lager in the primary no problem.... Not saying who's right or wrong as I haven't tried yet, its just another thing to think about.

 

[ShelterPupsBrew]

The instructions seemed a bit strange, that's why I asked. Maybe I should have asked sooner! Yeast is Saflager S-23. I will cool it down to 50 now, and transfer to the secondary once it has reached FG. I should be able to get it below 40 for lagering.

I have brewed a steam beer before. It was good, I won't be heart broken if I have to drink my mistakes and try it again! Thanks for the replies.

 

[jeffd10]

I just racked 2 lagers .... My primary temp was around 53 I am now stepping the freezer down to 34-36 for the actual lagering process

 

[BigB]

There are also plenty of arguments out there stating you can lager in the primary no problem.... Not saying who's right or wrong as I haven't tried yet, its just another thing to think about.

I agree completely... My method of transferring to a secondary for lageriing is just what I prefer, but you are right that you certainly can lager in the primary. Now my ales, I never secondary unless I am adding something like dry hops, oak, or fruit.

 

[boostsr20]

I agree completely... My method of transferring to a secondary for lageriing is just what I prefer, but you are right that you certainly can lager in the primary. Now my ales, I never secondary unless I am adding something like dry hops, oak, or fruit.

Do you a general time line for lagers under 1.060? Like 10 days at 54 the a one day d rest, then lager for 30 days???
I'm doing a Munich helles that'll be 1.050 using the wyeast Munich lager yeast that will go into a starter.

 

[BigB]

Do you a general time line for lagers under 1.060? Like 10 days at 54 the a one day d rest, then lager for 30 days???
I'm doing a Munich helles that'll be 1.050 using the wyeast Munich lager yeast that will go into a starter.

Yes, scroll up to post #2.... that is my standard time line. In fact that is exactly how I do my Munich Helles', my oktoberfest's, and pilsners.

My only difference between yours, is that I ferment a few degrees cooler, and diacetyl rest a couple days longer. That Wyeast Munich Lager is one of my favorites, BTW.