tag:blogger.com,1999:blog-5076002047553648960.post6945117043458684170..comments2024-02-27T14:56:43.295-04:00Comments on Meek Brewing Co.: A Guide to Lager BrewingShawnhttp://www.blogger.com/profile/08469375277267237839noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5076002047553648960.post-79855278963201554052015-01-08T18:34:54.707-04:002015-01-08T18:34:54.707-04:00If you're doing a D-rest, the slow drop is unn...If you're doing a D-rest, the slow drop is unnecessary. The reason pros do the slow ramp down to 40f (rather than 32 or even 30) is because the yeast are still in primary fermentation at this stage! They don't D-rest - they have active yeast at these low temperatures! As homebrewers having done a D-rest, typically you've hit final gravity and the yeast are no longer doing anything of note. <br /><br />It's tough to emulate at our scale. The German lager brewers are brewing under CO2 pressure with recipes they've done a million times. Ramping down perfectly to keep the yeast active at 40F is not something you can do with a recipe you're trying for the first time. You'll likely under-attenuate or have diacetyl issues.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-51837224421652656992013-07-04T09:46:15.731-03:002013-07-04T09:46:15.731-03:00Not an ignorant question at all! A really good que...Not an ignorant question at all! A really good question, actually...<br /><br />You're right, when you're going to pitch your yeast from a White Labs vial or Wyeast smackpack, it's best to let it come up to room temp. That would be when pitching into a room-temp starter, though. I assume you mean pitching into a starter meant for a lager? Unless you have several White Labs vials, you'd definitely need a starter.<br /><br />I'd make your starter as usual, and once it's done fermenting (24-48 hours later), cold-crash it in the fridge for at least a couple of days to let the yeast floc out. Then, decant off most of the liquid, and keep the yeast in your fermentation chamber (if you have one) at the temp you're going to pitch it. If you don't have a ferm chamber, you can just keep it in the fridge... it wouldn't be too much cooler in there than fermenting at 45 F.<br /><br />I have a bit more on making starters for lagers here: http://meekbrewingco.blogspot.ca/2012/03/lagers-and-yeast-starters.html<br /><br />Hope that helps!Shawnhttps://www.blogger.com/profile/08469375277267237839noreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-32231055069493380952013-07-04T09:30:59.826-03:002013-07-04T09:30:59.826-03:00Great stuff...I realize this was posted awhile ago...Great stuff...I realize this was posted awhile ago, but I just found it after poking around for info on lagers. A quick follow-up question:<br /><br />White Labs (and other liquid yeast producers) recommend that the yeast be held at room temps for 3-4 hours prior to pitching (to activate the yeast). If you are dropping the temp on the wort to 45 or even lower before pitching, do you also hold the yeast at this temp? I would imagine pitching yeast at room temp into a 45 degree wort may shock it a bit too much, no?<br /><br />Sorry if that's an ignorant question, but I'm fairly new at this and haven't yet had the courage to try a lager! <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-46780304315880137722012-03-25T12:07:23.361-03:002012-03-25T12:07:23.361-03:00Great resource! Thanks for the info. Lagering does...Great resource! Thanks for the info. Lagering does require more equipment and time. It’s a good thing that I generally prefer ales. LOL <br /><br />David Ivey<br />BlackBucketBrew.com Inbox Magazine Editor<br /><br />PS. Check out our free e-book and beer mag.David Iveyhttp://www.blackbucketbrew.comnoreply@blogger.comtag:blogger.com,1999:blog-5076002047553648960.post-78864316659899222402012-03-23T14:15:48.480-03:002012-03-23T14:15:48.480-03:00Nice writeupNice writeupAnonymousnoreply@blogger.com