First Lager - using 34 / 70 - any tips

[Sandy Feet]

One other thing I forgot:
Everyone told me not to pitch lager yeast warm. I can't get my wort under 78 most of the year using water and a wort chiller. My solution was to put 80 degree wort in a refrigerator with the controller set at 46 or 47 with a three degree variable. In three hours, you should be around 62 to pitch. Don't forget to turn up the controller once you pitch.

 

[Brewer #391529]

I've done about 10 lagers (German Pils, Czech Darks, pepper lagers) with 34/70 at warm temps and had nothing but success with them. I pitch at 78F and keep pressure at 10 - 15 psi with sustained temps between 65 and 76 degrees depending on the batch. In the 70s fermentation hits FG in 5 days if I pitch 2 packages. If one pack, it takes weeks to get to target FG. YMMV, but I love the crisp notes and clean finish these beers yielded.

 

[Herm brews]

My interest in this topic is growing, even though I don’t have temperature control and only bottle my beers. My garage stays pretty darn cold from now until spring, so maybe I have what it takes?

 

[Megary]

My interest in this topic is growing, even though I don’t have temperature control and only bottle my beers. My garage stays pretty darn cold from now until spring, so maybe I have what it takes?

Definitely. I'd bet your garage is plenty cold enough for 34/70, and many other "lager" yeasts.

 

[Herm brews]

Vienna Lager, or maybe an Altbier may be of interest to me. I will start doing some research into this totally new concept for my own brewing.

 

[GFHomebrew]

Vienna Lager, or maybe an Altbier may be of interest to me. I will start doing some research into this totally new concept for my own brewing.

Nothing ventured nothing gained hey Herm.

 

[Herm brews]

Never have I considered brewing any kind of lager until now. In my brewing of ales, my standard practice is always 3 weeks of primary fermentation, and not once have I ever done the process of raising temperature for a Diacetyl rest. As I am learning, this D-rest is a “requirement” for producing a lager. It sounds like fermentation progress must be monitored to know when to raise the temperature, but I don’t use a Tilt or anything like that. This seems like an intrusive practice, at least in respect to my usual leave it alone and be patient philosophy. What say you, Brewers Friends?

 

[Josh Hughes]

My interest in this topic is growing, even though I don’t have temperature control and only bottle my beers. My garage stays pretty darn cold from now until spring, so maybe I have what it takes?

You do

 

[Josh Hughes]

Never have I considered brewing any kind of lager until now. In my brewing of ales, my standard practice is always 3 weeks of primary fermentation, and not once have I ever done the process of raising temperature for a Diacetyl rest. As I am learning, this D-rest is a “requirement” for producing a lager. It sounds like fermentation progress must be monitored to know when to raise the temperature, but I don’t use a Tilt or anything like that. This seems like an intrusive practice, at least in respect to my usual leave it alone and be patient philosophy. What say you, Brewers Friends?

You’ll be fine. Pitch plenty and give it time.

 

[Herm brews]

You’ll be fine. Pitch plenty and give it time.

Are you suggesting that in my usual practice of being patient and giving the fermentation plenty of time that the D-rest step is optional, even for a lager?

 

[Josh Hughes]

Are you suggesting that in my usual practice of being patient and giving the fermentation plenty of time that the D-rest step is optional, even for a lager?

Yes or move it inside after 3-4 days. German breweries dont do one.

 

[Herm brews]

Yes or move it inside after 3-4 days. German breweries dont do one.

Learning more every day, thanks for that info. I see that it would be really easy to put the fermenter out in the garage to start, bring it inside after 3-4 days for D-rest, then back out to the garage for however long I like. Lager brewing, here I come.

 

[Herm brews]

@Box of Rocks thanks for getting this thread started and getting me to think about expanding my brewing horizons.

 

[Box of Rocks]

@Box of Rocks thanks for getting this thread started and getting me to think about expanding my brewing horizons.

Happy to start the discussion Herm! I think you'll be fine with your current process, without modification. Diacetyl rest is probably helpful for both Ales and Lagers, but I am not sure how noticeable it will be if it is left out.
My Crocker Park Lager is now starting its third week. Tasted it last night, and it is brilliant . Still a bit of haze for appearance, but very clean in taste and look. Pitched at 80, put ice packs and a blanket to keep it down first few days, and then it sat in the low 60s F for a couple weeks in my garage.
Am currently cold crashing, and will soon move it off the yeast into the serving keg. Will use my A/C box to keep it at 40 F for a few weeks (similar to your bottles in a fridge at that point).
[I am debating whether to try "fining" for the first time. Any tips from the community on whether to add "finings" or not, and if so, how, would be appreciated.]

 

[Josh Hughes]

i find it clears well after a few weeks of cold.

 

[Megary]

Learning more every day, thanks for that info. I see that it would be really easy to put the fermenter out in the garage to start, bring it inside after 3-4 days for D-rest, then back out to the garage for however long I like. Lager brewing, here I come.

Your plan seems fine to me. And let’s just say that a diacetyl rest is necessary IF you taste (or in some way suspect the presence of) diacetyl.

 

[west1m]

I am drinking my first lager now.
Not sure I would know the taste of diacetyl. Tastes good. Did not do the D rest, made with the 34/70.
Came out supper light, I call it Extra Lite Coors Lite..

 

[Minbari]

I am drinking my first lager now.
Not sure I would know the taste of diacetyl. Tastes good. Did not do the D rest, made with the 34/70.
Came out supper light, I call it Extra Lite Coors Lite..

it has a fake buttery flavour. think microwave popcorn.

 

[Donoroto]

Are you suggesting that in my usual practice of being patient and giving the fermentation plenty of time that the D-rest step is optional, even for a lager?

I also agree. Time can take the place of temperature for a D rest.

 

[Sunfire96]

Learning more every day, thanks for that info. I see that it would be really easy to put the fermenter out in the garage to start, bring it inside after 3-4 days for D-rest, then back out to the garage for however long I like. Lager brewing, here I come.

Just be careful about suck back with the temperature changes.

I agree with Josh to just pitch high amounts of healthy yeast and let it do it's thing in the garage for 3 weeks. Lagers don't have as big of a krausen as ales, but you'll recognize a happy fermentation if it's going well. This way you can continue your method of set it and forget it