|
|
Post by 1 Bad Brewer on Jun 4, 2006 19:47:47 GMT -5
I made a Helles and did the primary in the cooler at 40 degrees. Now my Q is....>Do I do the 2ndary in the cooler also?
|
|
|
|
Post by bsbeer on Jun 6, 2006 19:15:14 GMT -5
Corey: You have an exceptionable yeast if it fermented at 40F. Generally, lagers are fermented at 50 - 55F in the primary (5-7 days), and then an additional 2-3 weeks in the secondary at about 50F (lower with the right yeast). Only then do you drop the temperature to 40 for lagering. I hope yours turns out OK. I would look up the web site of the yeast used for recommended temperatures, and a range of fermenting temperatures.
|
|
|
|
Post by johnmc on Jun 6, 2006 22:19:50 GMT -5
Hey Bob, I have been talking with homebrewers who consistently win first place medals and they ferment their lagers at 40F in the primary. They also chill the wort down to lager temps to pitch their yeast. Not sure if they cool their starter down to that temp before pitching or not? But they say that they ferment cooler that what White Labs & Wyeast say, so get smoother lagers. So, personally I too am going to lager cooler from now on. I was listening to John Palmer and he said he ferments his lagers in the primary at 40F so, again I think that White Labs & Wyeast temperatures are guideline for happy yeast, but not necessarily for the best tasting beer.
My two cents worth.
|
|
|
|
Post by johnmc on Jun 6, 2006 22:30:18 GMT -5
Corey,
Ferment at 40F (or 50F - 55F)
Then do a Diacetyl rest at 65F for a couple of days.
Do the Diacetyl rest when fermentation has slowed, but is still fermenting to help release the Diacetyl. Then you can lager at about 34F You can lager at a warmer temp and it will finish out faster, but it will not be as smooth.
Brewin to the Max!
Johnny Max
|
|
|
|
Post by 1 Bad Brewer on Jun 7, 2006 12:06:24 GMT -5
OK cool, will do.
|
|
