Attenuation During Lagering

[mattbrewer]

I'm after peoples experience in lagering. There doesn't seem to be much specific information in books or the web.

How much attenuation should I plan for after I rack for the lagering period? At the moment I rack with 3-5 gravity points left then the transition from diacetyl rest to lagering takes it down to target gravity.

I suspect I should rack it a bit earlier allowing the yeast to keep slowly converting sugars at low temps. From what I understand keeping the attenuation happening during lagering is what it's all about.

How much attenuation happens during actual lagering?

If it helps, I've been using a Urquell WYeast.

 

[Kai]

You don't necessarily have to have any attenuation happen during lagering, you can ferment all the way out and then D-rest right in the primary if you like. The beer will still do its thing in the secondary/lager vessel.

 

[mika]

My beers go into lagering full attenuated. But then I wait till it's all but stopped before bothering to wind the ferment temp up either (D-rest). The yeast are still working when they're cold, but generally lagering temp is a lot less than fermenting temp, so I don't know that you could trust it to continue attenuating at those temps. You're mostly looking for the yeast to clean up it's own by-products and a big part of it is the dropping of the solids from suspension. Keeping it cold just means there's very little 'aging' of the beer whilst it drops clear.