Lager dry hop and yeast collection

[dizygotic]

Hi I have done my first lager kept the hops fairly low using motueka and sorachi ace. looking for tips on dry hoping and collecting and reusing yeast for lager if there is any difference to ale yeast collection?

Cheers

 

[hoppy2B]

I would recommend transferring to secondary for dry hopping so that you can collect a reasonably clean sample of yeast from primary, if that is not what you are already planning.

 

[dizygotic]

Thanks, I got a corny I'm going to transfer to how much do you think for 14 litres of beer? Want more sorachi than moteuka but keen to useboth

 

[MitchDudarko]

Dry hop rates are pretty subjective.
My starting point is usually 2g/L

 

[labels]

I just did a whirlpool hop at the rate of 0.2g/L in a lager and even at that rate it overrides the malt. Malt bill was Glad light lager with 5% light crystal and 2% acidulated. Dry hop would have destroyed it. Hop used was Wai-Iti, a low alpha hop from NZ.

 

[Dan Pratt]

I've made a 5% lager using 90/10 pils/wheat malt bill. I dry hopped that with 7g of citra for a 19lt batch, the citra came through nice with the malt, nearly over done it for that style.

Mind you it was a new world lager late hopped with Amarillo and Centennial.

 

[dizygotic]

Thanks again loads of info and starting point Tasting very lemony and got some rye I want to come through. hoping it drys out a bit as it's on 1010 from 1042 but looked like the yeast was still going strong after a diactyl rest but no change in gravity after a 2 days so I'm hoping it just needs another week to chop away at the last points of sugar would this be ok to chill Or just keep somewhere cool for another week?