Lagering UPDATE

[ReaseB]

Hey everybody. I just took a gravity reading on my lager. After 13 days, the O.G. has gone from 1.063 down to 1.030. I notice a pretty strong banana estery taste. This beer has been kept at 47 degrees (F) the entire time. Will the esters become less evident over time? Should I rack the beer to a bright tank or should I just leave it the hell alone?

BTW- I'm using a 2206 Bavarian Wyeast. I pitched a 1000ml starter.

Rease

[bub]

give it another week or so. then rack it to 2ndary
BUB

[Speyedr]

Noonan, from "New Brewing Lager Beer" would say that since you are probably about 2/3 to terminal gravity, it's time for a 48hr diacetyl rest at room temp, and then to rack and drop the temp SLOWLY on down to 40f or so for 10 days (secondary ferment), and then to 35f for the extended lagering period (6 to 10 weeks).

There is a lot of talk about not racking to Secondary, even for Lagers, but I would rack it if you are going to lager for a decent period of time (6 to 10 weeks.) Your call though. I must confess that I have only finished 2 lagers to this point and my 3rd is in the chest freezer now. Until I get comfy with these practices I'm not gonna mess with them, but that's just me.

Whatever you decide, I'm sure it'll clean up nicely.

Rob

[beer_bear]

All this talk about Lagering temp is starting to really scare the shit out of me. I might have just trashed a whole batch of beer. I can't get my temp that low for that long. I guess I'll try some creative engineering to try to save this stuff. I hope that I can save this! (see a pattern here?)

[bub]

Bear,
RELAX.... let it finish and keep it as cool as you can while doing so.
then TRY it. If it tastes like a dehydrated diabetic midget pissed in your mouth, then throw it away, otherwise you may have a decent beer.

BUB

[beer_bear]

Thanks Bub. Now I have to go find a dehydrated diabetic midget and have him piss in my mouth for a referrence. I think you're right though. I just came home this morning to find that my slow starting munich helles was starting to ferment and that it is down (like this is much better) to 70 deg on it's own. I am stilll going to try to lower it some more with the wet towel and ice water trick, but I'm a bit more relaxed now. Thanks again

[beer_bear]

Here's an update. The lager yeast is going NUTS!! I love it. It's bubbling it ass off. It has been going now for 5 straight days with a rage. I just want to see what it's going to taste like. I did the towel and ice trick for a bit, but it only dropped about 3 deg and didn't hold that temp for that long. I just said fu-get-abou-tit. I have relaxed and am having a home brew. Thanks guys for the help. I'll keep you updated.

[Dr Scott]

Do keep an eye out though for roving midgets carrying insulin...