Questions: My First Lager fermentation

[hopfenundmalz]

@reverseapachemaster

@factory

When you all say that you cold-crash, do you lower the temp gradually over a period of days?  Or do you set the temp controller to say 32-34F and cool it down in a matter of hours?  I read somewhere to not cool it down more than 5F per day, or you will shock the yeast.

I just did my second lager, and I cooled it gradually.  I’m just wondering if I’m wasting time for nothing.

If you perform a d-rest and you had a healthy fermentation then your lagering is not really about letting the yeast clean up the beer at cool temperature over a long period of time but just getting the beer to drop clear. In that case it doesn’t matter how fast you cold crash. On the other hand, if you are relying upon the traditional lagering approach then you would want to adopt a slower schedule for chilling to 32F.

This is what I have said often. Somewhere I read that crashing too fast stresses the yeast, and they give off esters and other flavor compounds. As a homebrewer, I will try to go down about 4 degrees F or less a day and see if that does any good. My lagers are generally good, just seeing if I can make them better!

[klickitat_jim]

I think Zainashef mentioned a study that reported an increase in esters by crashing vs slow drop. But he didn’t reference the study. Im not saying he invented it but it might be that the exact details of what “they” did in the study could reveal wether or not it even applies to us. Like what yeast, what gravity, what temps, grain bill etc etc.

If you cold crash and don’t experience a problem it seems to me that it doesn’t matter much what we’ve heard.

It has been my experience that so long as the yeast are all done doing their jobs, it doesn’t matter much if I drop slow or fast. Dropping fast might actually creat a clearer product. Also it might help with viability since you’re not taking several days to get it chilled, and getting that yeast into storage or reuse.

[jmitchell3]

What about a schedule for folks who bottle-condition beer?  I’ve never done a lager, but I’d like to but I bottle-condition.

Could I pitch cold, ramp to ferm temp, raise for d-rest, crash back to <50F, bottle, condition at room temp for 3 weeks, then lager in the bottle for 3-4 weeks?

[morticaixavier]

@jmitchell3

What about a schedule for folks who bottle-condition beer?  I’ve never done a lager, but I’d like to but I bottle-condition.

Could I pitch cold, ramp to ferm temp, raise for d-rest, crash back to <50F, bottle, condition at room temp for 3 weeks, then lager in the bottle for 3-4 weeks?

yes you can. you can skip the crash to 50 or crash and lager on the yeast at 32 and then transfer to the bottling bucket intentionally picking up a bit of yeast cake in the transfer.

[erockrph]

@morticaixavier

@jmitchell3

What about a schedule for folks who bottle-condition beer?  I’ve never done a lager, but I’d like to but I bottle-condition.

Could I pitch cold, ramp to ferm temp, raise for d-rest, crash back to <50F, bottle, condition at room temp for 3 weeks, then lager in the bottle for 3-4 weeks?

yes you can. you can skip the crash to 50 or crash and lager on the yeast at 32 and then transfer to the bottling bucket intentionally picking up a bit of yeast cake in the transfer.

+1 to skipping the crash after the D-rest. I have done exactly this procedure on several occasions before I had a fermentation chamber and was very happy with the results. Just make sure you check for carbonation before you lager the bottles.