Author Topic: Lagering process  (Read 375 times)

Offline michaelderrick

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Lagering process
« on: August 10, 2020, 12:57:03 AM »
Couple of questions re lagering
I currently have a 21lt lager in FV at 12degC. OG was 1.046 and am aiming for 1.010.
I pitched at 13.5degC with two 11g pkts W-34/70 dry on top then stirred in.
After 5 days it is only at 1.038. Is this lack of progress a concern or should I just relax and wait it out?

Second question is re eventual bottling (no access to kegging yet). I will bulk prime. Should I add any yeast starter to the ~160g dextrose mix prior to bottling?
« Last Edit: August 10, 2020, 10:06:17 PM by michaelderrick »

Offline brewfun

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Re: Lagering process
« Reply #1 on: August 18, 2020, 12:10:16 PM »
If you didn't oxygenate, you can experience longer lag time. Are you seeing krausen on the beer? If so, let it sit until it falls and check again.
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Offline joeinma

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Re: Lagering process
« Reply #2 on: September 15, 2020, 01:06:43 PM »
I am guessing a slow lag time because you just sprinkled the yeast on top and with a lager at cool temps, yeast starts slower than ales.  I usually use liquid yeast and make starters, but when I use dry yeast, I will re-hydrate the yeast first.

Just checked, last lager I did with dry yeast, was a Festbier I made in July that is lagering right now.  I did two packs of 34/70 re-hydrated, no oxygenation besides shaking the carboy.  I had a two inch thick krausen within 12 hours at 52F.   

Offline Kevin58

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Re: Lagering process
« Reply #3 on: September 15, 2020, 02:50:31 PM »
No need to dehydrate dry yeast just make sure you are using enough. Longer lag times are normal for lagers so just sit back and let it do it's thing.
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