I think I'm going to try this one this weekend (my fermenter is empty! The horror!). Any tips on the yeast starter? I think I have enough time to get the proper cell count. Do you propagate in the 48-50F range as well?
Sorry for my late reply. Looks like things worked out for you. I give lagers 3-4 days to show signs of active fermentation before thinking about backup. I pitch at around 50F, so it can take a while.
That's completely normal....slow and steady fermentation, maybe a bubble every 2-3 seconds, even after 6-7 days after pitching. Does this sounds about right?
I just let it go about 2 weeks from first sign of yeast activity. If you give it another week or more at 60F, you'll clean that lager up nicely. I wouldn't concern yourself with gravity too much; just don't increase the temperature too early. My rule of thumb that has yet to fail me is 2 weeks at 48-49F, then 2 weeks at 60-62F, crash to 40F for 3 days, keg, carb, serve.At what gravity should I up the temp to 54 and 60, or do you just go by days?
That was my original method when I first posted this recipe. It works great, but I've since moved on to Low Oxygen brewing methods for lagers like these. If you're sticking with the original recipe, then the 2 weeks at @ 62-66F includes putting the keg on CO2 for carbonating. I used to pull the PRV ring on the keg a couple times per week to vent the beer as it was carbonating and "cleaning itself up."I'm going to brew this Saturday.
Could you please explain this?
"2 weeks @ 66F (includes diacetyl rest + warm conditioning + carbonation time)"
Do I just rest it at 66 or is there anything else I need to do? I think this means you have simplified the D rest but just wanted to make sure.
I would check this site, where you can find yeast growth calculators - including stepping up starters.Also I'm doing a six gallon batch and Beersmith says I need 421 bil cells. If I do a 1.25 litre stir plate starter I get 220 bil. When I do a step up of the same amount does that double the cell count or are there other factors?
Just a quick question on your fermentation schedule. I brewed my Pils on Thursday. If I start counting on Friday, today is day 4, and it's already down to 1.014. If I stay at 50F for another 2 days, it's definitely going to reach FG. Would 5 days at 55F at that point be enough to keep the yeast in suspension? I've read everywhere to start a D Rest when 2-5 gravity point from FG.Fermentation:
6 days @ 50F
5 days @ 54F
2 weeks @ 66F (includes diacetyl rest + warm conditioning + carbonation time)
Lager for 2 months @ 35F
From my experience, the last 8% of fermentation occurs at a much slower rate than the first 92%. The original fermentation/rest schedule from my original post could still work for your batch, but it never hurts to listen to your wort for proper guidance.Just a quick question on your fermentation schedule. I brewed my Pils on Thursday. If I start counting on Friday, today is day 4, and it's already down to 1.014. If I stay at 50F for another 2 days, it's definitely going to reach FG. Would 5 days at 55F at that point be enough to keep the yeast in suspension? I've read everywhere to start a D Rest when 2-5 gravity point from FG.
So maybe ramp up to 55 later today for a few days? Then to 66 for 2 weeks? Is that enough for a D rest?From my experience, the last 8% of fermentation occurs at a much slower rate than the first 92%. The original fermentation/rest schedule from my original post could still work for your batch, but it never hurts to listen to your wort for proper guidance.
I would think that'd do it. Are you able to draw samples from your FV for taste/gravity tests?So maybe ramp up to 55 later today for a few days? Then to 66 for 2 weeks? Is that enough for a D rest?
Technically yes, but I don't. I don't use the racking arm in the FV anymore. I have a Tilt refractometer that I use to track fermentation.I would think that'd do it. Are you able to draw samples from your FV for taste/gravity tests?
Last question. After 66 for 2 weeks, do you gradually decrease the temp to cold crash or do it all at once? I'll be 2 weeks at 66 on Sunday.I would think that'd do it. Are you able to draw samples from your FV for taste/gravity tests?
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