Should I bottle within a few points of it finishing ? Or do you mean transfer it to a secondary FV for a period of time and then bottle ? My Austrailian Lager is at about 1012 now after 8 days at 10 -12 deg. Ive googled this but with not much luck !!Frothy wrote: rack between 1.010 and 1.015 or within a few points of the brew completely finishing fermentation
Saflager S23
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Dave d
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mysterio
Agreed... I've been tasting my current lager throughout the lagering process and the difference between the 2nd week of lagering and 4th is night and day. Admittedly i've probably drank about 2 gallons of lager throughout that timeWith regards to lagering the difference in flavour is well worth the wait & effort.
Different people will have different views on this one, but I think I would be worried about diacetyl (buttery off-flavour) racking that early. The second lager I ever made and still my best is one I allowed to condition/lager on top of the primary fermentation trub (without racking).Should I bottle within a few points of it finishing ? Or do you mean transfer it to a secondary FV for a period of time and then bottle ?
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Dave d
Ok I think I'll wait for it to fully ferment out then its just I read this elewhere as well. There seems to be a lot of divided opinion on the web about this. I want a decent tasting lager withouht getting too technical ie diacetyl rests etc. I am prepared to lager though I ve aquired a 2nd fridge just for this, much to the annoyance of the other half . Would you advise racking to a 2nd FV then bottling or bottle from the primary ?
. Would you advise racking to a 2nd FV then bottling or bottle from the primary ?-
oblivious
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delboy
I wouldn't say it was that technical, take a hydro reading and when its about two thirds of the way to its expected final gravity, bring it out of the fridge and let it sit in the house for two days, then bung it back into the fridgeDave d wrote:Ok I think I'll wait for it to fully ferment out then its just I read this elewhere as well. There seems to be a lot of divided opinion on the web about this. I want a decent tasting lager withouht getting too technical ie diacetyl rests etc. I am prepared to lager though I ve aquired a 2nd fridge just for this, much to the annoyance of the other half
Its very easy to over complicate techniques in your head when you are reading about them, especially something like D-rests (i know i deliberated long and hard about it). In practice it could not have been easier
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Dave d
Nice one Del Boy think I 'll do that right nowdelboy wrote:I wouldn't say it was that technical, take a hydro reading and when its about two thirds of the way to its expected final gravity, bring it out of the fridge and let it sit in the house for two days, then bung it back into the fridgeDave d wrote:Ok I think I'll wait for it to fully ferment out then its just I read this elewhere as well. There seems to be a lot of divided opinion on the web about this. I want a decent tasting lager withouht getting too technical ie diacetyl rests etc. I am prepared to lager though I ve aquired a 2nd fridge just for this, much to the annoyance of the other half
Its very easy to over complicate techniques in your head when you are reading about them, especially something like D-rests (i know i deliberated long and hard about it). In practice it could not have been easier
. Yes I agree its easy to over complicate things in your head. Its just that surfing the web looking for a bit of basic info on Lagering and it all begins to get deeply scientific. I suppose its just a matter of using your own judgment with a bit of trial and error.
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Dave d
I'd say its a typo check this pdf document again and you'll see in the top right hand corner it says dry lager yeast
http://www.fermentis.com/FO/EN/pdf/SaflagerS-23.pdf
http://www.fermentis.com/FO/EN/pdf/SaflagerS-23.pdf
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oblivious