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Ooops on my first Lager

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DannoSpeaks

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Joined
Jan 4, 2011
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Location
Minneapolis
Hey all - I have only two ale's under my belt and may have gotten over my head with my first lager attempt. I have an area under my entry way that I've been monitoring for a month and it's been a constant 48 to 51 F. Talking to the guy at the brew store, he recommended starting the fermentation at room temp over night to get the action going, then putting it in my basement for 2 weeks in primary and 2 weeks in secondary (minimum). Then bottling for storage in my basement for another couple months at the same place I fermented (I don't have capability to chill at 34 degrees).

Anyway, I'm 4 days in now, and after getting a very active start, once I placed it in cold storage things have really slowed down Maybe 1 bubble per minute...) Also I'm getting a slight sulfury smell from the airlock which isn't overpowering, but is there. Any thoughts?
 
I will pitch my lager yeast into the wort that is already at 50-55F. I wont let the yeast+wort hit above 55F until I'm doing the diacetyl rest.

Did you put the beer in the ~50F environment 4 days after fermentation started, or overnight? If it has been going for 4 days in a room temperature environment, I would think that you'll have some different tasting beer.

Lagers stink when they ferment. Yes indeed :)
 
Glad to hear that Lagers are known to stink. I didn't know about pitching the yeast at a lower temp (50-55) until yesterday as the incomplete directions didn't mention that, it just talked about pitching into ale's. For the yeast I placed in cooled boiled water at about 86 degrees (the directions said less than 90). Then added to the wort at 78 degrees.

I only let it sit overnight at room temp then moved to my basement, so about 20 hours max at room temp.

Thanks for your reply!
 
Lager yeasts are definitely less active than ales, I think you're fine. They won't bubble and foam like crazy.
 

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