Brewing a Lager for the first time

[zsmith87]

Hi Guys,

Entering a small competition at the end of May and want to set myself aside from the competition so I’m taking a risk and brewing a lager for the first time. I have the temperature control capabilities so I’m not really too worried about much else. But I had to ask, any specific tips or pointers regarding the brewing process for a lager? All the way from mashing in to fermentation and diacetyl rest.

Thanks.

[brewinhard]

1.  Pitch enough healthy, viable yeast. (check out Mr. Malty or another yeast calculator for this)

2.  Pitch into cold wort. (at least 48-50F)

3.  Depending on how you want to run your fermentation schedule, I have had good results with this…
      Ferment the beer at 48-50F until the krausen starts to drop back into the beer.
      Ramp the temps up a few degrees/day (I usually go with 4F) until you hit 65-68F.  Let it sit for around 1
      week at these temps for a good thorough diacetyl rest. This is just how I do it, and I am sure others will
      chime in with their experiences too.

[goschman (Iliff Ave)]

Choose an easy yeast to work with. I only have about 6 lagers under my belt and have used W34/70 for each one. My first lager which was dramatically underpitched scored a 41. I have not had one issue and couldn’t recommend this yeast enough for first time lager brewers.

[rob_f]

What can you tell us about your water?  Pale lagers are less forgiving about water problems.

[jonhughey_att.net (HoosierBrew)]

@brewinhard

1.  Pitch enough healthy, viable yeast. (check out Mr. Malty or another yeast calculator for this)

2.  Pitch into cold wort. (at least 48-50F)

3.  Depending on how you want to run your fermentation schedule, I have had good results with this…
      Ferment the beer at 48-50F until the krausen starts to drop back into the beer.
      Ramp the temps up a few degrees/day (I usually go with 4F) until you hit 65-68F.  Let it sit for around 1
      week at these temps for a good thorough diacetyl rest. This is just how I do it, and I am sure others will
      chime in with their experiences too.

+1 to all of this.  Pretty much my fermentation schedule, too. I use double the amount of yeast for a lager as I would an equal OG ale. Double the aeration as well. Be sure to use nutrients. A strain like 2124/830/34-70 (as mentioned) is a very easy strain to use and makes excellent beer. I’ve used a ton of 2124. Also, after fermentation and D rest, crashing the beer @ 30-31F for several days helps speed up the clearing process quite a bit.

[rookie_l_a (Steve Ruch)]

@goschman

I only have about 6 lagers under my belt and have used W34/70 for each one.  I have not had one issue and couldn’t recommend this yeast enough for first time lager brewers.

Yes. I really like this yeast, my last lager was a pilsner made with it that is really good.
Contrary to some peoples’ opinions I can brew lager.

[reverseapachemaster]

I am fairly new to lager brewing. I thought it was an insurmountable hurdle to brew a decent lager. That turned out not to be the case. Good fermentation practices and temperature control are what you need most.

Water profile is probably next in line because such a clean beer can be tooled in many ways to accentuate small but important parts of the beer’s flavor and mouthfeel.

Not sure if my lagers have that “it” factor.  :-X

[zsmith87]

@rob_f

What can you tell us about your water? Pale lagers are less forgiving about water problems.

I live in Boston, this report is about a year old, but pretty in line where things are on a consistent basis.

[zsmith87]

@brewinhard

1.  Pitch enough healthy, viable yeast. (check out Mr. Malty or another yeast calculator for this)

2.  Pitch into cold wort. (at least 48-50F)

3.  Depending on how you want to run your fermentation schedule, I have had good results with this…
      Ferment the beer at 48-50F until the krausen starts to drop back into the beer.
      Ramp the temps up a few degrees/day (I usually go with 4F) until you hit 65-68F.  Let it sit for around 1
      week at these temps for a good thorough diacetyl rest. This is just how I do it, and I am sure others will
      chime in with their experiences too.

Thanks for the tips!

[hopfenundmalz]

@zsmith87

@rob_f

What can you tell us about your water?  Pale lagers are less forgiving about water problems.

I live in Boston, this report is about a year old, but pretty in line where things are on a consistent basis.

http://i.imgur.com/mzwiPQq.png

That is pretty good. Maybe get a little more Ca, drop the alkalinity a little to hit the mash pH, and you can brew lagers. Consult Bru’nwater or the program of you choosing for water adjustments.

[blair.streit]

Also given the timeframe you may want to consider using gelatin or some other fining to accelerate clearing before you package. Look at the Brulosophy article on gelatin - it’s a great resource.

[zsmith87]

@blair.streit

Also given the timeframe you may want to consider using gelatin or some other fining to accelerate clearing before you package. Look at the Brulosophy article on gelatin - it’s a great resource.

Sent from my iPhone using Tapatalk

Yes, was planning on whirlfloc - my wife is a vegan, so play the cards you’re dealt.

[hopfenundmalz]

@zsmith87

@blair.streit

Also given the timeframe you may want to consider using gelatin or some other fining to accelerate clearing before you package. Look at the Brulosophy article on gelatin - it’s a great resource.

Sent from my iPhone using Tapatalk

Yes, was planning on whirlfloc - my wife is a vegan, so play the cards you’re dealt.

Whirl flow is a kettle fining addition for the break material. Biofine-clear is vegan, and drops the yeast after fermentation.

[zsmith87]

@hopfenundmalz

@zsmith87

@blair.streit

Also given the timeframe you may want to consider using gelatin or some other fining to accelerate clearing before you package. Look at the Brulosophy article on gelatin - it’s a great resource.

Sent from my iPhone using Tapatalk

Yes, was planning on whirlfloc - my wife is a vegan, so play the cards you’re dealt.

Whirl flow is a kettle fining addition for the break material. Biofine-clear is vegan, and drops the yeast after fermentation.

Awesome, thanks for the tip, I’ll get some.

[blair.streit]

Yes, I was referring specially to the conditioning/clearing phase. At a high level kettle finings like Whirlfloc help minimize trub transfer from kettle to fermentor. Biofine or gelatin are basically used as “liquid time” to hasten conditioning. If you can lager your beer for months you can achieve this clarity without finings. If you’re in a rush, in my experience this is a great solution.

[pete_baker (pete b)]

@zsmith87

@rob_f

What can you tell us about your water?  Pale lagers are less forgiving about water problems.

I live in Boston, this report is about a year old, but pretty in line where things are on a consistent basis.

http://i.imgur.com/mzwiPQq.png

Nothing to add about making lagers, I’m on my first right now, just saying Hi, I live near the Quabbin Reservoir, where you get your water.

[zsmith87]

@zsmith87

@rob_f

What can you tell us about your water?  Pale lagers are less forgiving about water problems.

I live in Boston, this report is about a year old, but pretty in line where things are on a consistent basis.

http://i.imgur.com/mzwiPQq.png

Nothing to add about making lagers, I’m on my first right now, just saying Hi, I live near the Quabbin Reservoir, where you get your water.

Hey man! Hope your lagering is going smooth.

[rob_f]

That’s nice water, similar to mine.  You’ll need to acid to cut the alkalinity for yellow beers, and for Czech pils dilute with distilled.

[M-O-O-N_That_spells_beer]

What’s the best way to get the wort to 48-50F, set it in the fermentation chamber until you hit that range and then pitch? I never lagered either but I want to start.

[jonhughey_att.net (HoosierBrew)]

@M-O-O-N_That_spells_beer

What’s the best way to get the wort to 48-50F, set it in the fermentation chamber until you hit that range and then pitch?

Yeah, if you can’t cool to 48ish, that’s the next best option. Works fine.

EDIT -  After it’s cooled, be sure to oxygenate thoroughly before pitching.