So much conflicting info on lagering...help!

[TDirgins]

I must have read 50 threads on lagering and I'm as confused as ever. Been brewing for a few years including all grain, BIAB, etc...but this is my first crack at lagers.

I have a dunkel and a czech pilsner that just finished a 48 hour diacetyl rest. FGs are looking good and they smell great.

Option 1: Lots of the threads indicate I should rack into secondary (which in my case would be kegs) and slowly lower to lager temps (i.e. 5 degrees lower per day)

Option 2: I also saw some threads indicating I could first cold crash to 36 degrees for a few days before transferring to kegs, which would be much more convenient for me. I assume this means I can skip the gradual walk down on temperature.

Is Option 2 acceptable? I'm pretty tired and it's already after 9!

 

[Malticulous]

The slow ramp is outdated. It used to be they would use the last bit of fermntation for carbonation. They had to do it at just the right gravity and do it slow or the yeast would quit. The colder temps also helped with CO2 absorption. The diacetyl rest is a newer way and the slow ramp is no longer necessary. This new "accelerated process" not only produces cleaner beer it produces them faster.

If it's done just crash it--in a keg, secondary or primary. All work fine. Lager yeast can be so powdery that I prefer to crash it in primary.

 

[madscientist451]

this blog has some answers for you:

http://brulosophy.com/methods/lager-method/

 

[TDirgins]

thanks for the info. I guess I can head to bed early tonight!:rockin:

 

[BigFloyd]

I crash lagers for 7-10 days at 35*F before racking to the keg for lagering (a week for every 10 OG points). Lager yeast will take more time to fully drop out and clear than does ale yeast.

There's no need to slowly decrease the temp. I do mine by moving the bucket from the fermenter chamber (64*F at finish of d-rest) straight into the 35* lagering upright freezer.

 

[dk21]

My lagers go straight to the keg after the diacetyl rest. The keg goes right in my kegerator and starts carbing while lagering. When I serve my lagers to friends/family/home brew club members, they disappear quickly, even by those who "aren't big fans of lagers", so that method must work well enough. They're always super clean, smooth, and malty!