im planning on doing a lager durring the cold months. i will be bottling the brew.
After the diacetyl rest should i prime and bottle and then leave it to mature/condition for as long as posible at a very cold temp or should i rack to a secondary, leave to mature and then prime and bottle after 4 weeks or so?
cheers
Lagering
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the_great_okapi
Re: Lagering
Hi,
You can do either but remember that if you bottle then lager, all the stuff that you have precipitated out will still be in the bottle and also at these temperatures (-4) beer freezes and it will freeze quicker in bottles than all together in a secondary.
If you have a secondary that you can purge with CO2 or one that you can fill to the brim, then racking to a secondary is best. You might want to get a spare packet of yeast in for priming when you bottle in a month if you do this.
Good luck
You can do either but remember that if you bottle then lager, all the stuff that you have precipitated out will still be in the bottle and also at these temperatures (-4) beer freezes and it will freeze quicker in bottles than all together in a secondary.
If you have a secondary that you can purge with CO2 or one that you can fill to the brim, then racking to a secondary is best. You might want to get a spare packet of yeast in for priming when you bottle in a month if you do this.
Good luck
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sam c
Re: Lagering
cheers for the reply mate.
ok so if i bottle and then lager i will make sure it doesn't get bellow freezing temps where ever i store it. i would rather not have to add extra yeast when bottling so i think this is the way i will go.
im either gonna use 2 packs of Saflager W34/70 or a bavarian lager slant from brewlabs. never used a liquid yeast before. do you know what size starters i would need?
i was thinking with the dried yeast i could just make both up into a 400ml starter and pitch it at 10 c. sound ok?
not sure how much i would need to step the liquid one up to. any ideas?
ok so if i bottle and then lager i will make sure it doesn't get bellow freezing temps where ever i store it. i would rather not have to add extra yeast when bottling so i think this is the way i will go.
im either gonna use 2 packs of Saflager W34/70 or a bavarian lager slant from brewlabs. never used a liquid yeast before. do you know what size starters i would need?
i was thinking with the dried yeast i could just make both up into a 400ml starter and pitch it at 10 c. sound ok?
not sure how much i would need to step the liquid one up to. any ideas?
-
the_great_okapi
Re: Lagering
For pitching rates:
http://www.mrmalty.com/calc/calc.html
The amount of yeast required depends upon the OG and the volume. Culturing up from a slant to the levels required for a lager is likely to be a bit of a chore.
10 degrees sounds good, but make sure you meet the quantities on Mr Malty if pitching at this temp.
http://www.mrmalty.com/calc/calc.html
The amount of yeast required depends upon the OG and the volume. Culturing up from a slant to the levels required for a lager is likely to be a bit of a chore.
10 degrees sounds good, but make sure you meet the quantities on Mr Malty if pitching at this temp.