Fermenting a lager

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MARMITE

Fermenting a lager

Post by MARMITE » Mon Feb 12, 2018 4:52 pm

When I'm fermenting a beer I generally start at 18c for 7 days then increase to 21c for a couple of days to clean up the yeast before crash cooling for 24 hours prior to bottling.
I've just made a lager using WLP 800 and fermented at 12c for 16 days so far. Does anyone increase the temperature to clean up the yeast like I do for my ales ?

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alexlark
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Re: Fermenting a lager

Post by alexlark » Mon Feb 12, 2018 5:33 pm

Yes I increase the temp with a lager too. No harm in doing that at all.

I've got a lager on tap that I fermented using the Brulosophy lager method. Perfect! I'm using their method from now on. Their goal was going from grain to glass as fast as possible and maintain quality.

Secla
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Re: Fermenting a lager

Post by Secla » Mon Feb 12, 2018 6:24 pm

Think the last lager I did I fermented at 12 for y days then increased temp. No off flavours and speeds things up considerably

Jambo
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Re: Fermenting a lager

Post by Jambo » Mon Feb 12, 2018 6:43 pm

Yes - diacetyl rest - you need to increase temperature to make this happen in an acceptable timeframe, AIUI.

MARMITE

Re: Fermenting a lager

Post by MARMITE » Mon Feb 12, 2018 7:14 pm

Thanks for the replies lads- very helpful
Given I've fermented at 12c average what shall I increase it to?

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Re: Fermenting a lager

Post by Rookie » Mon Feb 12, 2018 7:34 pm

MARMITE wrote:
Mon Feb 12, 2018 7:14 pm
Thanks for the replies lads- very helpful
Given I've fermented at 12c average what shall I increase it to?
The first thing that you need to do is to determine whether you actually need a d-rest. I don't brew a large amount of lagers, but I've never needed to do a d-rest.
I'm just here for the beer.

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Re: Fermenting a lager

Post by Jambo » Mon Feb 12, 2018 8:29 pm

Marmite - Palmer's How to Brew p102 suggests 13-16 degC for 24-48 hrs.

I'm reading it in response to Rookie's comment... Palmer agrees saying it is only needed "if the pitching or fermentation conditions warrant it"

Sadly he doesn't give any guidance on quantifying that!

Rookie do you have a way to test?

I'm not aware of any downside of doing it unless you're pushed for time.


MARMITE

Re: Fermenting a lager

Post by MARMITE » Mon Feb 12, 2018 9:01 pm

Not pushed for time-just want to produce a quality lager

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Re: Fermenting a lager

Post by Rookie » Tue Feb 13, 2018 8:58 pm

Jambo wrote:
Mon Feb 12, 2018 8:29 pm
Rookie do you have a way to test?
I'm not aware of any downside of doing it unless you're pushed for time.
Diacetyl has a distinctive buttery/butterscotch smell.
As far as I know there's no downside, but why add an additional step if you don't actually need it?
I'm just here for the beer.

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Re: Fermenting a lager

Post by Jambo » Wed Feb 14, 2018 12:11 pm

Rookie wrote:
Tue Feb 13, 2018 8:58 pm
Jambo wrote:
Mon Feb 12, 2018 8:29 pm
Rookie do you have a way to test?
I'm not aware of any downside of doing it unless you're pushed for time.
Diacetyl has a distinctive buttery/butterscotch smell.
As far as I know there's no downside, but why add an additional step if you don't actually need it?
Indeed, but how to be sure you can avoid it? Are you suggesting a sniff once fermentation is over, no butterscotch smell = skip the diacetyl rest?

MARMITE

Re: Fermenting a lager

Post by MARMITE » Sat Feb 17, 2018 2:02 pm

I've increased the temperature to 15c for a couple of days then cooled in a cool room to 7c for another 2 days. I pitched the yeast from a 4 litre starter into 25 litres and the gravity after 23 days has come down from 1058 to 1016(temperature adjusted) This gives almost 72% attentuation and White Labs website gives 72-77 so almost within tolerance. The trouble is the beer is extremely cloudly despite WLP 800 being medium to high flocculation.
Any ideas?

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Re: Fermenting a lager

Post by Rookie » Sat Feb 17, 2018 9:00 pm

Jambo wrote:
Wed Feb 14, 2018 12:11 pm
Rookie wrote:
Tue Feb 13, 2018 8:58 pm
Jambo wrote:
Mon Feb 12, 2018 8:29 pm
Rookie do you have a way to test?
I'm not aware of any downside of doing it unless you're pushed for time.
Diacetyl has a distinctive buttery/butterscotch smell.
As far as I know there's no downside, but why add an additional step if you don't actually need it?
Indeed, but how to be sure you can avoid it? Are you suggesting a sniff once fermentation is over, no butterscotch smell = skip the diacetyl rest?
That's pretty much it. It's a pretty strong smell.
I'm just here for the beer.

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Re: Fermenting a lager

Post by Troutman47 » Sun Feb 18, 2018 11:35 am

I’ve followed the fermentation schedule from this recipe.

http://www.alternativecommutepueblo.com ... lsner.html

Still in ferm fridge, so the jury’s still out!

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Re: Fermenting a lager

Post by Jambo » Mon Feb 19, 2018 12:49 pm

Rookie wrote:
Sat Feb 17, 2018 9:00 pm
That's pretty much it. It's a pretty strong smell.
Interesting - I suppose in that case I can say with confidence that I've never had an issue with it either :)

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