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Ben

Good to hear from a happy man.

When brewing lagers, here is what some of the guys around here do:
Pitch yeast at 24 celcius.
leave at 24 for 6 - 8hours.
This increases cell count and gets everything going really well.
then cool to 14/15 celcius over the next 24 hours.

Then rack.

They also lager at >10 celcius - usually 3, 4 or 5 celcius for between 2 weeks and sometimes upto 3 months.

Hope this helps
 
I pitch my lagers at around 25 degrees using a good 1 litre + starter.
Then bung them straight in the fridge set to 11degC.
By the time the fermenter has cooled down to that level fermentation has started well enough.
I then rack after 7-10 days and leave for another 7-10 days.
Then drop the temp of the fridge down to 3degC for 2-3 weeks.

Beers,
Doc
 
Thats sounds about right, I never thought in the current melbourne weather brrrrr would i need to cool a brew, the went blanket around the tub fixed it "just" i have it about 15-16 deg for a yeast 14-20deg.

once a week goes by i will second ferment and dry hop. after a week do i do a "diactile rest" or what ever it is called. This is a part mash 1kg pale malt. do i rase the temp to say 20deg for 3 days then lager it (i can only place it outside - cold nights ~14 days) then Keg and refridge it 4dec for say 2-3 weeks
 
Ben

Personally, i have never worried about Diacetyl Rests.

Some brewers around here do.
Raise the temp to 20-24 celcius for 2 days max...
Then lager at 3 degrees- this rest as i understand is solely to stop chill haze - make the beer clearer.

Can anyone back me up on this and confirm that i have it right ?

Thanks
 

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