I have done a few lagers recently, I 'm very happy with them.
I fermented at 12°C and then lagered at 2°C.
However, I was reading about raising the temperature to 20°C after primary fermentation is complete to reduce diacetyl.
Anyone do this? It sounds very warm for a lager yeast to me.
Raising fermentation temperature of lager?
Re: Raising fermentation temperature of lager?
It really depends on several factors including yeast strain and very importantly the temperature you pitched at. For a lot of strains such as WLP090 it is recommended to pitch big at 8/9C and leave it there for a day or two at least. Some may then up it to around 10-12c and leave it there.
Where some people then differ is that some will up it to 20c when around 75% attenuated for a D rest. They then move down to lager temps
Others move it to a secondary when around 3-4 points from FG. They then slowly bring down to lager temps at around 1C per day. A slow secondary fermentation takes place and its held at a low temp of 2c for some time until FG is achieved. It is then moved to a lagering vessel for a month to several months at 2c or lower.
You also have the Brulosophy method which is upping the temps once 50% attenuation is achieved. You can then keg once the D rest is complete or lager down etc. There are quite a few variances.
For my Oktoberfest I am at the stage of increasing by 2C every 12 hours until FG is achieved for a few days and a complete diacytel rest. I pitched this at 8c and held until moving up once I got to 75%
For my next lager though I plan to pitch low using WLP860 and doing the slow ramp down as I will have some ale stocks to allow me to use up the brew fridge for a long period of time
Where some people then differ is that some will up it to 20c when around 75% attenuated for a D rest. They then move down to lager temps
Others move it to a secondary when around 3-4 points from FG. They then slowly bring down to lager temps at around 1C per day. A slow secondary fermentation takes place and its held at a low temp of 2c for some time until FG is achieved. It is then moved to a lagering vessel for a month to several months at 2c or lower.
You also have the Brulosophy method which is upping the temps once 50% attenuation is achieved. You can then keg once the D rest is complete or lager down etc. There are quite a few variances.
For my Oktoberfest I am at the stage of increasing by 2C every 12 hours until FG is achieved for a few days and a complete diacytel rest. I pitched this at 8c and held until moving up once I got to 75%
For my next lager though I plan to pitch low using WLP860 and doing the slow ramp down as I will have some ale stocks to allow me to use up the brew fridge for a long period of time
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Jocky
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Re: Raising fermentation temperature of lager?
I had good success with pitch big and at a low temperature (9c), then waiting until 75% attenuation before raising temperature every 12 hours up to 18c to complete and a diacetyl test is negative.
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tuffty22
Re: Raising fermentation temperature of lager?
+1 for the Brulosophy lagering method.
I have just bottled my first pilsner after following this and it tastes cracking.
I have just bottled my first pilsner after following this and it tastes cracking.