Lagering

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Permalink Reply by Peter Smith on June 19, 2014 at 10:41am

take a gravity reading, I raise temp from 12 to 18 for diacetyl rest and leave there for 5-7 days then back down to 1-2C over another 5 days and leave it there.   its amazing how the rest does the final bit of ferment    this is a good video as well with different opinion on accelerated ferment / lager

There seems to be a lot of confusing info on web regarding if it is too late to do a late rest or not...

http://vimeo.com/59712178    

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Permalink Reply by Paul Cannell on June 19, 2014 at 11:29am

alright thanks for that, i'll give it a go

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Permalink Reply by Paul Cannell on June 19, 2014 at 11:50am

Original gravity was 1061. Just measured it now at 1019. As you can see in the photo, it's quite grainy (i suppose its yeast?) and bubbly. Still seems to be a bit of action going on, moving round a bit. Its tasting bloody beautiful. Tempting just to carb it up and drink right away.

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• photo (1).JPG, 32 KB

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Permalink Reply by Peter Smith on June 19, 2014 at 12:11pm

then def warm it up for 5 days,  you watch it will go full on again....    what yeast is it?

I have been using boh pils and a munich yeast, about to bottle 2nd batch of each one...  perhaps do one last version with each then try us05 cold with only pils malts ....   restart up closer to summer to build stocks up...

what was the recipe if you don't mind sharing?

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Permalink Reply by Paul Cannell on June 19, 2014 at 12:24pm

Used Wyeast 2007 pilsner lager. Nothing happened for the first week then it came to life all of a sudden.

So i'll lift it up to 18 for 5 days then keg it and leave it in the fridge hooked up to 10psi for another month or so.

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Permalink Reply by Paul Cannell on June 25, 2014 at 2:21pm

Dropped it back down to 13 degrees, few new bubbles clinging together on top. 

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Permalink Reply by Peter Smith on June 25, 2014 at 2:43pm

I have left it there for about 2 days then i just drop 2C a day until its about 1C then forget about it for a month, they say corny kegs with shortened dip tubes are good as you can then transfer to another corny keg under pressure with co2 or I guess just pressure up if it has a short dip and you aren't going to move it.

I bottled 10L of one of my early pils about mid march and kegged the rest, had one bottle last week, awesome fluffy head just sat there the entire pint, only have three left from that batch and intend to get some feedback from nhb comp      To me the bottles just seems to get better with time.    Bottling 2 carboys of a double batch across 2 yeasts this weekend.    The more I think about this the more I am inclined to redo a previous batch with malt changes, I had a bit of light crys in it, going to remove that, also temped to remove the melanoidin malt completely , so just pils, carapils and a bit of acid malt.  keep the hops same as last time, maybe some whirlpool hops

Cant bring myself to dump good pils yeast cakes....

4.50 kg	Gladfield Pilsner Malt (1.9 SRM)	Grain	1	81.8 %
0.50 kg	Cara-Pils/Dextrine (2.0 SRM)	Grain	2	9.1 %
0.20 kg	Gladfield Light Crystal Malt (27.4 SRM)	Grain	3	3.6 %
0.15 kg	Acid Malt (3.0 SRM)	Grain	4	2.7 %
0.15 kg	Gladfield Aurora Malt (3.0 SRM)	Grain	5	2.7 %
20.00 g	Pacific Jade [13.00 %] - Boil 60.0 min	Hop	6	26.3 IBUs
30.00 g	Riwaka [5.25 %] - Boil 15.0 min	Hop	7	7.9 IBUs
0.30 tsp	Irish Moss (Boil 10.0 mins)	Fining	8	-
30.00 g	Riwaka [5.25 %] - Boil 5.0 min	Hop	9	3.2 IBUs
1.0 pkg	Bohemian Lager (Wyeast Labs #2124) [124.21 ml]

 

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Permalink Reply by Paul Cannell on June 25, 2014 at 3:27pm

I'm not sure i've got the patience for this lager yeast business! Looks good though. I wonder how the same recipe would come out with US-05 or 04 yeast???

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Permalink Reply by Richard Rice on June 25, 2014 at 4:35pm

It can be done with US05.  While technically not a lager, you can brew as low as 15C with US05.  I tried it and it worked nicely - wasn't a lager recipe either but it initially came out crystal clear and beautifully crisp.  Got the inspiration from 666Brewing!

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Permalink Reply by Peter Smith on June 25, 2014 at 8:23pm

I guess the only way to really tell is to first make a good clean lager the traditional way, then do a split batch so you know you are comparing good clean lager to good clean us05. There a reports online that Emerson once said with a decent late hop most can't tell a us05 brew vs lager. Guess I love pain. Still keen to keep trying. I still don't have my recipe right. Thinking less carapils as well.

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