Author Topic: Lager Fermentation  (Read 9087 times)

Qs

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Lager Fermentation
« on: July 29, 2015, 11:51:01 AM »
After getting a proper temp controlled fermentation chamber I've decided I want to do a lager. Been reading around about different fermentation methods used by people. I like the sound of some of the quicker methods so I can free up the chamber again quicker but I also don't want to run before I can walk with lagers. Anyone got experience with these quick methods or any advice in general beyond the standard for lager fermentation?

Simon_

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Re: Lager Fermentation
« Reply #1 on: July 29, 2015, 01:11:27 PM »
http://brulosophy.com/methods/lager-method/
This works for me in my brief lager experience. That article articulates itself well

Qs

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Re: Lager Fermentation
« Reply #2 on: July 29, 2015, 04:09:29 PM »
That was the one I was planning on using, it seems quick, I've heard a lot of people have had success with it and he has it mapped out in detail.

Good to hear someone here saying it works too.

Leann ull

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Re: Lager Fermentation
« Reply #3 on: July 29, 2015, 10:17:03 PM »
Post how you get on haven't seen that one, I've tried a few techniques and settled on the Pat. Pending Bren Murph method for giving best results, long and slow, long and slow ladies.

Simon_

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Re: Lager Fermentation
« Reply #4 on: July 30, 2015, 09:40:22 AM »
How's that schedule go CH?


Leann ull

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Lager Fermentation
« Reply #5 on: July 30, 2015, 07:58:19 PM »
3 weeks primary diacetyl rest 3 days
4 weeks secondary from 12 down to 2 on a profile
Then Min 4 weeks conditioning



This one is a bit green as its only 2 weeks into conditioning but she is hacking a pint every other night :(
« Last Edit: July 30, 2015, 08:48:44 PM by Ciderhead »

molc

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Re: Lager Fermentation
« Reply #6 on: May 04, 2016, 08:46:23 AM »
Just a followup on this. I used the quick lager method that Simon posted above and did a schwarzbier with it. We got Gordon Strong to judge it when he was over at just under 3 months and he detected no lagering issues or off flavours. Personally I was getting a little green apple in the aroma for the first one to two months but otherwise it was clear.

I think if Gordon doesn't pick up on an off flavour, we can say the method Def works.

Would be interesting to compare a quick and slow lager at the same age to see if one makes a better beer though.

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Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

Pheeel

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Re: Lager Fermentation
« Reply #7 on: May 04, 2016, 09:09:10 AM »
I used the quick lagering method many times (except when I accidentally used Kolsch yeast!) Its worked great everytime. My keezer has three active taps and so the beers get a good maturation in that
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neoanto

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Re: Lager Fermentation
« Reply #8 on: May 04, 2016, 12:09:05 PM »
I use this quick method also. works well.
Its worth noting that in a more recent post the Brulosopher guy does lengthen the fermentation time by a couple of days compared to his original post.

He doesnt mention why its different, so i dont know if he found issues.

mr hoppy

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Re: Lager Fermentation
« Reply #9 on: May 05, 2016, 11:00:44 PM »
What lager temps are people using? I see Gordon Strong's new book recommend -1 to 1 but the defrost cycle on my fridge has it cycling between 0.5 and 3.


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Leann ull

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Re: Lager Fermentation
« Reply #10 on: May 05, 2016, 11:17:26 PM »
2 for prolonged period

mr hoppy

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Re: Lager Fermentation
« Reply #11 on: May 06, 2016, 10:29:10 PM »
Define prolonged. 1 week per 4 sg or something else?

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Leann ull

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Re: Lager Fermentation
« Reply #12 on: May 07, 2016, 12:34:00 AM »
My schedule
10-12 for 3-4 weeks ferment subject to gravity will determine if I go for 4
2 days diacetyl rest at 16
Then over 30 days down to 2
At 2 for min 4 weeks, preferably 10-12.

mr hoppy

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Re: Lager Fermentation
« Reply #13 on: May 07, 2016, 12:38:54 AM »
Thanks CH. Sorry forall the questions but what temp are you pitching at!

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Leann ull

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Re: Lager Fermentation
« Reply #14 on: May 07, 2016, 01:03:07 AM »
Here to answer!
I ferment my very large Pilsner starters 3-5l  low at same as my ferment temp.
Lots ferment Pilsner starters at 18 :(
Always pitch whatever you are brewing ale or lager within 5 degrees ideally 3. This is to maintain as much yeast health as you can without losing percentages to thermal shock.
Mine are always done as close as I can get.
If my water temp is too high I put it in the fridge for a couple of hours or on the last one I used a beer cooler for the last 10 degrees