Currently doing my first lager, which is taking longer than expected ( not that I knew what to expect)
Due to work I have to go away for a few weeks from the weekend.
Lager is only halfway through and has dropped from 1.045 to 1.025
What I was going to do was wait till 1.020 and then up temp to diacytly rest temp(?)
Then rack to secondary and then go to lager temperatures
But as I wont be here, should I do the rest now?
Dont really want to come back to a rotten beer.
Any advice would be appreciated.
Lager Ferment Dilema
Lager Ferment Dilema
Fermenter(s): Lambic, Wheat beer, Amrillo/Cascade Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
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Aleman
- It's definitely Lock In Time
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Re: Lager Ferment Dilema
Get the lager up to the diacetyl rest temperature then rack as late as possible into the FV. . . . The critical time for lower temp during fermentation is at the beginning, which is when the yeasts produce most funky flavours . . . towards the end it becomes less critical.
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gnorwebthgimi
Re: Lager Ferment Dilema
There is a link here which explains a "test" to see if you have cleared the diacetyl out of the fermenter:
http://beerme.com/diacetyl.php
Apparently you take two samples from the FV heat one to 60'c for an hour (in a covered container) and put the other in the fridge and if you can taste butter in the heated sample (after you've cooled it a bit I presume) in comparison to the fridge sample then the yeast is still producing diacetyl.
I personally think it's better to run the risk of diacetyl than autolysis, but it does depend on how long fermentation has been going and how long you will be away for.
PS I have never done a lager brew, but I did research cos I want to do one soon (maybe this winter).
http://beerme.com/diacetyl.php
Apparently you take two samples from the FV heat one to 60'c for an hour (in a covered container) and put the other in the fridge and if you can taste butter in the heated sample (after you've cooled it a bit I presume) in comparison to the fridge sample then the yeast is still producing diacetyl.
I personally think it's better to run the risk of diacetyl than autolysis, but it does depend on how long fermentation has been going and how long you will be away for.
PS I have never done a lager brew, but I did research cos I want to do one soon (maybe this winter).
Re: Lager Ferment Dilema
Thank you both for your replys
Will get it to diacetyl rest temp when I get home and leave it until as late as possible.
Thanks Aleman (I have not forgotten about the Brambling X cutting!)
Gnorwebthgimi sounds like an American test
But you are right about the autolysis, away for two weeks and that might extend
Will get it to diacetyl rest temp when I get home and leave it until as late as possible.
Thanks Aleman (I have not forgotten about the Brambling X cutting!)
Gnorwebthgimi sounds like an American test
But you are right about the autolysis, away for two weeks and that might extend
Fermenter(s): Lambic, Wheat beer, Amrillo/Cascade Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
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bosium
- CBA Prizewinner 2010
- Posts: 732
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- Location: Eindhoven, Netherlands
Re: Lager Ferment Dilema
Did you pitch a shedload of yeast and did you pitch cold and ramp up to fermentation temps? If you did, then you really don't need a diacetyl rest and I'd just leave it at fermentation temps until you get back.