Quick Lager Method *UPDATED*

[doug293cz]

Question for you all... I'm trying this method and I increased temp slowly to about 66 degrees on Saturday. The og was 1.045 and the gravity on Saturday was 1.025. I just checked the gravity now as I was going to begin decreasing temp and it's at 1.024. What should I do? The fg should be around 1.011 per kit instructions... thanks!!

Any chance you're measuring with a refractometer? Refracts are greatly affected by the presence of alcohol, so a correction calculation must be done once fermentation has started. The most accurate way to measure SG post fermentation is with a hydrometer.

Brew on

 

[Lipi128]

It def was with a refractometer! Hmm I got it to try and avoid taking out such a big sample, but if that's what I need to do then I'll give it a shot! Thanks!

 

[doug293cz]

It def was with a refractometer! Hmm I got it to try and avoid taking out such a big sample, but if that's what I need to do then I'll give it a shot! Thanks!

http://seanterrill.com/2012/01/06/refractometer-calculator/

Brew on

 

[Lipi128]

Exactly what I needed!! Thanks for your help and quick response!!

 

[stefansjs]

So, this is a very old thread, but it seems like the most relevant one. I came across @Brulosopher's Brulosophy article that this thread is about, as well as Kai's post about fermenting lagers.

I'm actually in the middle (towards the end) of diacetyl rest for my first lager! (I'm very excited). I'm curious what folks think about Kai's section on cold conditioning before bottling, vs bottle conditioning before cold conditioning. His page says the yeast may end up being far enough past its prime that another yeast addition would be necessary for the former, which makes me want to bottle before lagering.

Has anybody bottled conditioned before lagering or tried both approaches? Does anybody have any commentary on how well the yeast did and if there were any noticeable/significant effects on the flavor?