Author Topic: Fermentation temps for Lager  (Read 4011 times)

Offline vdeckard

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Fermentation temps for Lager
« on: January 02, 2012, 12:29:49 PM »
I brewed a Pilsner Urquell all grain clone.  I've never fermented a Lager, and I am not sure how long to ferment at specific temps.  I started out with 1.061 OG, fermenting at 60 degrees.  One week later I measured 1.031 at 60 degrees.  One week later (yesterday) I measured 1.051 at 60 degrees.
At what point should I raise the temp, to clean up the yeast.  Do I wait until the beer has stopped fermenting?
Any help is much appreciated.
Prost!
Vera

Offline Maine Homebrewer

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Re: Fermentation temps for Lager
« Reply #1 on: January 02, 2012, 05:45:05 PM »
I have limited experience with lager.  The one I last racked spent three weeks in primary and has not shown any activity since being put into secondary.  Another which was racked three weeks ago still has signs of activity. Both spend most of their time in the 56 degree range.
"To alcohol! The cause of - and solution to - all of life's problems!" -Homer Simpson

Offline merfizle

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Re: Fermentation temps for Lager
« Reply #2 on: January 02, 2012, 05:52:15 PM »
My Oktoberfest, I did 15 days primary at 50*F.  I raised to 60*F with two days remaining for diacetyl rest.  Secondary was next and I lowered it 2*F per day until I hit 36*F or so.  I leave it at this temperature for 2-3 months. 

When bottling, I raise to room temperature before the date and bottle condition at room temperature for 3-4 weeks.

Mark
Primary: Lambic base for solera barrel
Kegged: Bavarian Weissbier, N. English brown, Roggenbier

Offline Maine Homebrewer

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Re: Fermentation temps for Lager
« Reply #3 on: January 02, 2012, 05:54:22 PM »
That one that was racked three weeks ago spent two weeks in primary. My current one will be there for three.

Definitely not ale.
"To alcohol! The cause of - and solution to - all of life's problems!" -Homer Simpson

Offline vdeckard

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Re: Fermentation temps for Lager
« Reply #4 on: January 03, 2012, 10:15:32 AM »
Thanks for the responses.  So what I'm understanding is that I started out fermentation too warm (60degrees)?  Its still fermenting, should I go ahead and lower the temp now?

Offline merfizle

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Re: Fermentation temps for Lager
« Reply #5 on: January 03, 2012, 10:38:59 AM »
It depends on which yeast you used. Most lager strains I have used range from upper 40's to upper 50's.  If you fermentation is still moving I would leave temperature along.  Wait a few more days and then check your gravity.  Based on that knowledge start lowering to lager temperatures.

IMO.

Mark
Primary: Lambic base for solera barrel
Kegged: Bavarian Weissbier, N. English brown, Roggenbier

Offline vdeckard

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Re: Fermentation temps for Lager
« Reply #6 on: January 06, 2012, 11:26:49 AM »
Awesome.  Thanks!

 

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