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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Fast lager...

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homebrewdad
Charter Member
Birmingham, AL
2480 Posts


So, my hoppy amber has been fermenting along since Monday night.  While it's still staying right at my intended 52 degree F mark, the highest krausen is gone.  I'm debating pulling gravity- past experience with this yeast (WLP820) says it is surely beyond 50% attenuation.  

I'm probably going to start the temperature ramp up when I get home from work, in pursuit of this scary Fast Lager method of Marshall's.  Ho boy...





Posted 34 days ago.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


What was your OG? If you've got nothing waiting in the wings I would give it another day or two. Remember, you didn't pitch until the day after, if I recall correctly. That would essentially make it 3-4 days it's been 'fermenting'. 



Posted 34 days ago.

Fenix159
Hayward, CA
32 Posts


I use the fast lager method myself, and I usually go 5-5-2 and then into the keg.

So 5 days at lager fermentation temp, 5 day diacetyl rest, and a 2 day cold crash with gelatin before kegging.

I've had no detectable diacetyl using that method. Or other off flavors for that matter. It's really quite nice.



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


OG was 1.070, as I recall.  Boosted decoction efficiency and all.  I guess I'll give it a little longer.



Posted 34 days ago.

brulosopher
Charter Member
Fresno, CA
167 Posts


Shh... I've started ramping at around 25% attenuation and it worked fine... I've also fermented a lager at 65F and no one could tell a lick of difference. Hehe.




Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


I really need to get my fermentation chamber set up, dammit.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


I don't take gravity readings when I fast lager. I live on the edge. I mainly don't like sticking junk in my carboys. Infection risk and all.

I gotta be honest, I normally don't take anything from the xbmts and put them into practice, but after tasting that 66F lager, I just started ramping that pilsner like it was a belgian ale. It just started at 50F instead of 65F. Ramped all the way to 73F.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Hah.  I figured I'd be fine.  I do intend to "free ramp" - 820 is so calm, anyway, that I don't see it needing the hand holding.  I'd just going to up the controller from 11.1 C to 18.3 C and call it a day, as it won't quickly spike up no matter what I do.

I don't think.

Yeah, I like to avoid gravity readings wherever possible.  Leave that baby sealed!




Posted 34 days ago.

Fenix159
Hayward, CA
32 Posts


I free rise all my lagers. 

If I had a fancy controller that'd allow me to set it to rise more gradually I'd probably do it, but as is I don't wanna babysit the STC-1000 so I just set and forget. Works great.



Posted 34 days ago.

brulosopher
Charter Member
Fresno, CA
167 Posts


Damn, Dan, that even scares me a little bit. I still pitch at 50F and let it sit there for 3-5 days before ramping. 




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


I pitch at 48ºF then set to 50ºF. 24 hours after pitching I'll bump it up 1ºF, then every 24 hours after that I'll bump it another 1ºF. After I start to see the krausen deflate I'll bump it up 1ºF every 12 hours. By the end of a week I'm usually at 65ºF and I'll keep it there for 2-3 days, then reduce the temp by 5ºF every 12 hours until I"m down to 35ºF. Then comes gelatin, one more day, and kegging. CO2 for a couple days and I'm out the door. Total time < 3 weeks.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Maybe I made that sound scarier than it is. It was at 50F for several days and then 55F for several days too, then it went pretty fast up to 73F from there because I got a little behind schedule. I'm not used to the way this dry 34/70 behaves visually.




Posted 34 days ago.

brulosopher
Charter Member
Fresno, CA
167 Posts


I believe Derek uses what's commonly referred to as the "Tasty Method."




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Free rise, Fenix?  That scares me, I confess.




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


I think Tasty's method has more discrete steps, whereas mine is a bit more continuous.




Posted 34 days ago.

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