Making Lager

[cqout]

Hello

I am about to do a lager all grain using Saflager S-23 Lager Yeast and am in need of some advice. I will ferment in a temperature controlled fridge at first for approx ten days at 12 degrees c then cool the fridge down to about 6 degrees c for about 5 - 6 weeks to lager - also I am brewing 50 litres and using 3 packs of dried yeats - is this correct? any advice will be very much appreciated

thanks

chris

[Bribie]

Sounds like you are on the right track. Best to rehydrate the yeast first and pitch. There are two schools of thought. For a 50L brew, some people might suggest using 4 packs if you are going to pitch at 12°. What many would do is to pitch at about 18° to allow yeast growth in the "lag phase" then after about 24 hours bring the brew down gradually to the 12°.

This shouldn't cause any odd flavours as the yeast isn't fermenting during the first 24 hours, just multiplying and getting ready for the job. However if you go this route it's an idea, at the end of fermentation, to bring the beer back up to 18° for a couple of days to clean up any diacetyl and make sure the fermentation is finished before lagering.

As stated you will get a few different opinions, personally I go the pitch warm and cool down then warm up at the end route.

[gregorach]

I tend to pitch a degree or two below target fermentation temp, bring it up to target over the first 24 hours, hold it there until fermentation is 2/3 to 3/4 complete, then warm it up to about 18 to complete fermentation. You want to lager as cold as you can without it actually freezing.

I'd also be concerned that 3 packs of yeast might not be enough for a 50L batch, especially if you pitch cold.

There are lots of different approaches, to be honest, I'm not entirely certain it makes all that much difference. As long as you can keep the fermentation temp in the appropriate range and lager for a reasonable time, you should get a decent beer.

[cqout]

should i transfer the beer off the yeast for lagering or just leave it there for the lagering process?

thanks

[gregorach]

I would usually rack it into a different container for lagering.