Lager temps

I'm going to try my first batch of lager. Up till now I've done all ales (13 to be exact). My question is, what are the optimum ferment temps for lager? I've read a few different senarios. The directions for the recipe that I'm getting say to start at ale temps until a strong fermentation begins, about 1-3 days, and then move to a 45-54F temp for the rest of the primary, secondary, and bottle conditioning. Other places I've looked say 45-54F for whole primary and then as low as 38F for secondary and bottle conditioning. As of right now my basement is right around 62F but I've taped off the heater vents and the weather here is supposed to finall get more seasonal. It's supposed to be a high of like 29F Monday, close to normal for December in Wisconsin. I also have a fridge, that both fermenter/airlocks can fit in, that is about 38-42F right about now. I can't warm it up a whole bunch more or the stuff in the little freezer in the top won't stay as frozen. (only one temp control for both units) Thanks for any info. Mike

Reply to
mherrenbruck"NoSpam"
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My experience with lagers is DON'T pitch until you get the wort to fermentation temps. Every lager I've pitched cold has been better than any lager I've pitched warm. Make a LARGE starter...it's not uncommon for me to make a 2 gal. starter for a lager. Aerate REALLY well. Ferment at 45-55 for 2-3 weeks, or until you're witin a point or 2 of your FG. DSon't worry about how long ot takes or be in a rush to get to secondary. After primary is nearly done, you can raise the temp to the mid 60s for a couple days to do a diacetyl rest if needed. I usually go to secondary at arounf 45F for a couple weeks after that, but you can go staright to lagering. Lager at around 35F for at least 2 months, or as long as you can stand it!

------------>Denny

Reply to
Denny Conn

Reply to
msclvr

I just made my first lager and done much as you said. Like a lot of home brewers, I have so much trouble removing break material from the wort, I've just given up. When I cooled the wort overnight in the fridge, prior to pitching, I noticed that the top half of the wort was clear and the bottom half had a lot of suspended material in it. For the next batch, I think I will leave the wort until the majority of the solids has fallen to the bottom and then rack before pitching. I suspect this will be 48 hours after refrigerating the wort. The addition of Irish Moss and the chilling cause the solids to drop quite quickly. Some say break material makes no difference to the beer and some say it makes a lot of difference. I really dont know the answer. Steve W.

Reply to
QD Steve

I start with Wyeast tubes. I pitch the tube into 3 qts. of 1.040 wort and let it ferment out. For ales, that's as far as I go. For lagers, I decant the spent wort and pitch the slurry into 2 gal. of 1.040 wort. I let that fernebt out, decant the spent wort again, and pitch the slurry. I generally start this process about 5 days to a week before brewing ales and a week and ahalf to 2 weeks before brewing lagers.

------------>Denny

Reply to
Denny Conn

Do you ferment lager starters at the preferred fermentation temp for the wort/yeast? Then I guess cool the wort to fermentation temp and pitch.

Thanks,

Dewdad

Reply to
Dewdad

Nope, I make my alger starters at room temps. After all, I'm growing yeast, not making beer! Since I decant the spent wort anyway, I'm not concerned about esters formed from the warm starter temps.

----------->Denny

Reply to
Denny Conn

Hmm interesting. I read somewhere (may have been How to Brew thinking about it) that you should frement the starter at the brew temp to promote reproduction of yeast that will be "used" to fermenting at that temp.

Reply to
Keith Beall

In truth, the yeast don't acclimate like that. With a starter, you're growing yeast, not making beer and yeast grow better at warmer temps. The caveat is that you need to decant the spent wort before pitching the yeast.

-------->Denny

Reply to
Denny Conn

Fair nuff. Remember thinking it sounded a bit unlikely, but I guessed it might have to do with the way the yeast reproduces. I'm a newbie, still contemplating my first brew, so I had no experience to relate it to.

Reply to
Keith Beall

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