Is there a general rule of thumb for how long to lager for? I’ve seen it said that a pilsner is good after about 3 weeks while a marzen should go for 6-8 weeks. Is that true and if so why? How do you determine how long a particular lager should sit at lagering temps?
One rule is to take the OG, subtract 1, and divide by 8. So for a 1.048 OG Pils, you should lager for 6 weeks. For a 1.080 doppelbock, 10 weeks.
The really old rule of thumb would be a week for each degree Plato. So divide the OG-1 by 4. The Pils goes to 12 weeks and the Doppelbock goes to 20 weeks.
Kai may have some good input on this.
I always go by taste since the condition of the yeast during fermentation and recipe is going to have a big effect on the answer in addition to the OG. For example I had a dunkel that tasted great after 2 weeks, a Dortmunder that took 8 weeks, and a Bohemian Pilsner that took 5 weeks, all around the same OG.
+1
It varies…but the taste of the beer is the true test.
Edit: I like to lager for at least 4 weeks as a general rule, but the bottom line is the end product (taste).
I agree with taste. In addition to that I look at clarity and attenuation. The latter may improve a little during cold conditioning. It also depends if I need the beer on tap or need to make space in the freezer. 4-6 weeks works well for most beers.
Kai
+1
typically light lagers: pils, dort, helles, etc. 2-4 weeks, my recent helles was ready to roll in 10 days, but thats not my usual.
amber/dark lagers: dunkel, maerzen - 4weeks
bocks - 10+
I’m right with you guys on this one I guess the only thing I will add is that I have found even with identical beers (brewed a 10 gallon batch of pils splitting the wort between 2 carboys and doing one with Budvar and the other with Bavarian) you will find that one yeast might take longer to smooth out. I then used the cakes from both batches and washed them to remove the trub and break and did a 10 gallon batch of Doppelbock again splitting the yeasts each in their of carboy and again the Budvar smoothed out before Bavarian. The times seem to be right on to what I am seeing as well.
I go by taste and clarity too. I have found that the lighter beers (pils and helles) are usually ready after a couple of weeks.
Lots of good info as always. Thanks guys.
+1 I’m getting ready to do my first full lager, so this is great information. Thanks!
One other question: After lagering should I allow the beer to sit and come up to room temp before bottling it or can I just take it out of the lagering freezer cold, bottle it, and let the beer come up to conditioning temp in the bottle?
Edit - I think this thread from the NB forum answers my question:
Thanks for posting that, tygo. That helps a lot. I’ve been putting in the temperature the bottles will be at in my basement. It’s not a big difference, but it’s enough.