Guide to Lagering??

[mcgrath]

Anyone got a good guide to lagering? I have a pils in the fridge for the last 3 weeks at 10degC. Not sure what to do next.

[Spud395]

Temperature is key to lagering, the lower the temp the shorter the time needed (relatively speeking)

-2 I've read is the ideal temp to lager at.
At this temp a short lagering period (days) works well.

This is all theory and I now distance myself from all things Lager  (sorry mcgrath not aimed at you at all)

[MAF]

Definitely drop the temp more if you can; down to 3C or below.

[Ciderhead]

Anyone got a good guide to lagering? I have a pils in the fridge for the last 3 weeks at 10degC. Not sure what to do next.

I posted this on B the other day
http://www.homebrewtalk.com/wiki/index.php/Fermenting_Lagers
For me its 10days to 2 weeks at 10 C
2 Days Diacetyl "rest" at 16 C and then into secondary over 30 Days 14 down to 2 C
Its a pain to do but well worth it

[Ciderhead]

Depends on your yeast but some of them (WLP830) don't need a diacetyl rest.

Where did you read that? I have always done it for min 48hrs and never had a problem, not sure I am brave enough to skip

[Ciderhead]

Ok some more reading on the net reveal the D-resters and the Don't resters
The D-resters seem to be the generic lager brewers guidance forums and the sellers of the yeast( not manufacturers)and a d-rest is certainly important for some strains

The don't resters are the folks that have forgotten or who have never bothered.
I was even reading about d-rests 2/3 the way through fermentation, the theory being you give it that little kick on towards the finish before cold crashing

For this WLP830 strain the consensus from homebrewers was taste it, no Diacetyl no rest, which makes the most sense of all

[Spud395]

but the consensus was that WLP830 doesn't generate diacetyl.

To be padentic about it no yeast does.
Yeast produce acetolactate which chemicaly breaks down into diacetyl 

Sorry but I noticed biertourist wasnt around 

[Ciderhead]

but the consensus was that WLP830 doesn't generate diacetyl.

To be padentic about it no yeast does.
Yeast produce acetolactate which chemicaly breaks down into diacetyl  

You notice i didn't mention Valine either 
I always like to cut out the middle men   

[mcgrath]

Thanks lads. I'm doing one of the HBC allgrain kits. it came with 2 packets of brewferm lager yeast. instructions were to ferment at 10degC for minimum 4 weeks. I'm gonna bring it up to 16 degrees for 3 days. pop it into secondary then drop it down as low as the fridge will bring it. i wont be able to do the gradual temp drops though because i dont live where i ferment at the mo. so hopefully it will be fine.