Hello,
Want to make my first lager, now that I have a ferm chamber - but don’t want to do it the new ‘fast lager method’ (going to be gone for two weeks). I don’t really trust a lot of the articles on the internet, so I was hoping someone could explain the traditional method. Thinking leave at 50 degrees for 2 weeks, rise to 65 degrees to kick diacetyl, then gradually lower to 38 and cold crash?
Thanks…
That sounds about right, Bryan might join in with his schedule. His beers look fantastic. He ferments a little cooler, with a large pitch of yeast and I believe just keeps it cold all the way through. Have not tasted his beers but they look great. He has the details pertinent to his fermentation process and has shared before on here
I just finished making a lager with WY2124. Normally I do the fast schedule and find it works as well as slow, but this time I was going to be out of the country for a while so I just let it ride at 50 for about 2 1/2 weeks. Due to the length of fermentation, no diacetyl rest was needed Then I crashed it to 33 (crashed, not gradual) and will leave it there for maybe 3 days before kegging.
Awesome, so it’s as simple as chilling down to 50, pitching, waiting, and crashing? Thanks man!
Thanks!
I pitch at 45, with the equivalent of roughly 5 packs of yeast, and ferment there until I cap the fermenter (spund) to carbonate. For me that takes 5 days to spund and 2 more for final gravity all at 45f. But I am kind of a yeast whisperer ( I mash to get the highest amount of FAN, and my sauergut is loaded with zinc and other trace minerals). With normal pitch rates 45f or whatever under 50 will take a few weeks.
Did this, and my lager came out great, thanks for the help.