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I pitched last night, almost 24 hours after putting the beer into my fermentation chamber. I just don't feel comfortable pitching lager yeast at nearly 70 degrees F, and I didn't get to do it yesterday morning before I left for work.
What was really annoying is that I ran out of oxygen, so I ended up doing a lot of rocking/splashing. I probably gave it a good 20 seconds plus of pure O2, and my OG is 1.068, so it *should* be fine. It still annoys me, though.
Posted 34 days ago.
Or quick lager about 4 batches at once and use the fridge in the basement for kegs for now...
Posted 34 days ago.
I KNOW that Brulo knows what he's doing, that tons of people have used this method... but it still makes me fidgety. Lagers are supposed to take a long time, right?
Right?
Posted 34 days ago.
My last Pilsner with hessian pils at 48F took almost three days to show signs of activity.
Posted 34 days ago.
Posted 34 days ago.
Probably the "Ueberweissung" and not yet "Krauesen", the first very thin layer of foam, just a few bubbles thick.
Posted 34 days ago.
Edited 34 days ago by ingoogni
Actually i didnt have any issues last time with 1056 or Vermont Ale. Was kinda surprised seeing as they took off quick and fermented really fast.
Posted 34 days ago.
Now, if this were an ale...
Posted 34 days ago.
Did I miss the pic or something?
Quick lager is the only lager that gets made in my house. Like decoction, long lagering isn't worth the time.
Which strain is 820? Is that your go to lager strain? What do you like about it?
Posted 34 days ago.
>Like decoction, long lagering isn't worth the time.
Posted 34 days ago.
Edited 34 days ago by homebrewdad
Just remember that yeast flavors are generated during the lag and reproduction phases, so temp is less important (other than warm is better) later in the ferment.
Also, I haven't used a blowoff tube in at least two years. Aluminum foil and a few drops of Fermcap are what I do for the first couple days of fermentation.
Posted 34 days ago.
Posted 34 days ago.
You don't have to skip the lagering phase, it's just that the beer is ready much earlier. In fact, I frequently use the quick method then lager until I have a free tap. I find extended cold conditioning only improves the beer, but it's going from 95% to 100% in that time.
Posted 34 days ago.
Oh yeah, plus im an adult and have to be at work for another 7 hours. Blah.
Posted 34 days ago.
Posted 34 days ago.