I currently have my first batch of lager lagering away at 34f (Fest beer: Split of Munich, Pale, Vienna with White Labs oktoberfest) and had a few questions before I try a pils:
Are there any intricacies to lager brewing vs ales besides a higher pitch rate and obviously temperature?
Since with a lager you’re going for that clean/crisp character is filtration more important and would incorporating a filter reduce the lagering time? I think I remember hearing the Miller turns their beer around in 3 weeks?
I’m not really sure of the science involved but what are the beneficial effects of cold conditioning for an extended period except dropping out the yeast and other stuff?
Another thought, after a couple weeks fermenting and the diacytel taste passed I cold crashed it for a week then racked it into a keg (with biofine, should help it clear). I’ve read some folk say that you shouldn’t drop the temp too quickly but rather knock it down like 5-10f a day? Did I skip an important step?
Nice, Denny - So what’s your process for crystal clear in 3 weeks? Gelatin?
My process was:
Built a 2l starter, pitched the morning after brew day
Fermented at 52f (low end of WLP820)
After 2 weeks (80% attenuation & diacytel gone) I cold crashed for a week then racked into a keg with biofine
I pulled a couple samples a few days later with a decent bit of yeast left (think I sucked up a little that had crashed to bottom of bucket)
Just filtered my first lager into a keg the other day. It didn’t seem like a big deal, just used gravity straight from the fermenter through a 5 micron filter down to the keg on the floor. I’ll see how it turns out in a month or so, I’m not in a big rush, I wanted to try filtering to help more with some gout symptoms I’m having.
Your process looks pretty good to me, other than maybe under-pitching a little. You can trim quite a bit of time by starting to warm the beer while it’s still attenuating, or immediately after. I’m usually crashing around day 10. A little BioFine takes care of the chill haze but isn’t always necessary.
I just wrapped up the D-rest on my first lager using WY2278. It is already almost brilliantly clear in under 3 weeks from brewday, and before any cold conditioning. There are a lot of ale strains that aren’t as fast as this. Needless to say, if you want to have a lager ready fast it is certainly possible depending on your process and yeast choice.
My first lager is crashing now pretty stoked to sample that marzen. Everything I’ve read above matches what I’ve been hearing more recently about lagers. I’m going to age mine about a month - just because I can and am in no rush.
If you do have trouble getting things to clear, try gelatin before buying a filter. So much easier.