Problems with lager...?

[campbem]

It's been A LONG time since I've done a lager and I'm just not sure what's going on with it. I'm doing a schwartzbier ....pitched a 2L starter at 50F....let it go 10 days....at this point the bubbling slowed and the Kruesen dropped...I then pulled it out of the fridge and let it warm to basement temp (70F for a couple days)..however, as it warmed, fermentation really took off again and I see the beginning of a second kruesen?

I'm not sure what to do with it at this point. I pitched Wyeast Munich Lager II which is a low diactyl producer but I wanted the diactyl rest....the temperature range on this yeast is low 50s to low 60s according to the wyeast site.

I'm thinking of lowering the temp to mid 50s and let it finish up for about 2-3 weeks and then secondary it for the lagering period of several months.

Thoughts?

Mark C.

 

[hercher]

I don't see a problem at all. You don't mention what the specific gravity was at these stages, but it appears the beer wasn't done fermenting. Ten days is not a long enough fermentation for a lager. Keep your temp down in the mid 50's and let it finish, for however long it takes. Then do your diacetyl rest.

One thing I noted: I think you pitched your yeast a little too cool. When doing lagers, I always liked to pitch my yeast a little warmer, then gradually cool it to fermentation temperature.

 

[campbem]

Thanks,

Yes, the OG was around 1.054 but I have not done another gravity reading. Do you think the temperature fluctuations are going to induce ester production? I'm going to lower the temperature to 50s and let it sit again for another three weeks...then do another diacytl rest .....then throw it in the secondary and lager for the next 3-4 months.

Hate to end up with a schwartzbier that has off flavors.

thanks, mark c.

 

[whoaru99]

Take gravity reading and if its down to 25% or less of FG just let it finish at current temp or a little lower (mid 60s) and rest. Then go to secondary and lager.

 

[campbem]

okay! will do...I'll post what I find tonight

 

[progmac]

i agree with whoaru99. i think letting it be at room temp until it tastes fairly clean and then lagering is the thing to do.

 

[StoneHands]

Let it go at this point, any damage that has been created has been done. I don't agree with one of the posters above about pitching a little warm. I think you should pitch under your fermentation temp and let it rise a bit, I also think you should be done with a lager in 10 days or less. Warm pitching was an older trick to get the yeast to get up to proper cell count quicker, but at the expense of some off flavors. Off flavors usually come about the first few days of fermentation. Assuming a 5 gallon batch and approximately a 1.050 OG, you underpitched with a 2L starter. Even with a stir plate, it should've been at least 3L. Next time, make a bigger starter - a stepped up starter in a 2L flask will work fine. Pitch cooler than you did (or just as cool), and ferment at the bottom of the temp range for the yeast. the lagers I've done lately are usually done in 5-7 days with an adequate starter, and I've been skipping the D-rest because of a cool pitch.
On this one, I bet you're OK. You had cooler temps at the beginning of fermentation, so that's really good. Let it go at it's current temperature until it's done, and then start lagering.

 

[BigFloyd]

Let it go at this point, any damage that has been created has been done. I don't agree with one of the posters above about pitching a little warm. I think you should pitch under your fermentation temp and let it rise a bit, I also think you should be done with a lager in 10 days or less. Warm pitching was an older trick to get the yeast to get up to proper cell count quicker, but at the expense of some off flavors. Off flavors usually come about the first few days of fermentation. Assuming a 5 gallon batch and approximately a 1.050 OG, you underpitched with a 2L starter. Even with a stir plate, it should've been at least 3L. Next time, make a bigger starter - a stepped up starter in a 2L flask will work fine. Pitch cooler than you did (or just as cool), and ferment at the bottom of the temp range for the yeast. the lagers I've done lately are usually done in 5-7 days with an adequate starter, and I've been skipping the D-rest because of a cool pitch.
On this one, I bet you're OK. You had cooler temps at the beginning of fermentation, so that's really good. Let it go at it's current temperature until it's done, and then start lagering.

This^^^^ on all points (except I do a 3-day d-rest at 61*F even though I pitch around 45*F).