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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through February 12, 2007 * Lagering Experiment : 45 degrees vs 32? < Previous Next >

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Mike G.
Member
Username: Mikeg

Post Number: 102
Registered: 04-2005
Posted From: 64.68.174.220
Posted on Tuesday, February 06, 2007 - 04:53 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have seen various recommendations for lagering beers. Many recommend lagering at 32-35, a few recommend 40-45 degrees.

I also read somewhere that 32 degrees is more appropriate for czech pilseners and other styles where you want to stop attenuation at a certain point. This source also said 45 degrees is better for drier, german style pilseners - the yeast will be more active at 45 to dry out the profile a just a bit more.

I wonder: has anyone ever done a side by side lagering experiment, say 32 vs. 40 or 45 degrees? I would be interested in hearing the results, if so.

Thoughts?

Thanks in advance
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6155
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Tuesday, February 06, 2007 - 08:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've never done a side by side, but I've lagered at a variety of temps. As long as you're between 32 and 45 (even 50), my observation is that it just doesn't matter.
LIfe begins at 60...1.060, that is.
 

Mike G.
Member
Username: Mikeg

Post Number: 103
Registered: 04-2005
Posted From: 64.68.174.90
Posted on Wednesday, February 07, 2007 - 12:51 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey Denny,

Thanks, man. I thought of this when I saw a thread over at Northern Brewer forum, in regard to Bruce Shott's dortmunder (longshot) recipe. A person posted his recipe as it is in Zymurgy. Assuming the recipe is typed correctly, it calls for a 13-day primary at 50 degrees, then 26 days lagering at 50 degrees. The yeast is WLP 802.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 6468
Registered: 01-2002
Posted From: 24.57.224.220
Posted on Wednesday, February 07, 2007 - 07:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't know about 50 F, but at least from 32-40 F there is little if any yeast activity and more a matter of aging, conditioning and clearing. In my mind it takes somewhat less time the closer you can get to 32 F, but as Denny says the results are pretty much the same.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6160
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Wednesday, February 07, 2007 - 07:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Didn't Noonan say something to the effect that higher temps actually take less lagering time? Am I hallucinating again?
LIfe begins at 60...1.060, that is.
 

Paul Edwards
Senior Member
Username: Pedwards

Post Number: 1289
Registered: 03-2003
Posted From: 70.236.17.103
Posted on Wednesday, February 07, 2007 - 09:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Denny, from New Brewing Lager Beer, page 195:

"Reducing the temperature to near freezing several days after secondary fermentation falls off reduces lagering time; in fact the decrease in the solubility of body-forming colloids at 30 to 33 degrees F (-1 to +1 deg C) neccesitates a briefer lager period."
 

Jack Horzempa
New Member
Username: Jack_horzempa

Post Number: 1
Registered: 02-2007
Posted From: 38.243.104.19
Posted on Thursday, February 08, 2007 - 05:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

From Palmer's www.howtobrew.com Chapter 10-5: Nominal lagering times are 3 - 4 weeks at 45F, 5 - 6 weeks at 40F, or 7 - 8 weeks at 35F.
 

Paul Edwards
Senior Member
Username: Pedwards

Post Number: 1293
Registered: 03-2003
Posted From: 70.236.0.24
Posted on Thursday, February 08, 2007 - 05:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sounds like we need to get Noonan and Palmer into the ring to settle this lagerer-to-lagerer
 

gregory gettman
Advanced Member
Username: Gregman

Post Number: 534
Registered: 03-2003
Posted From: 75.16.164.71
Posted on Thursday, February 08, 2007 - 09:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Celebrity death match?
 

Tony Legge
Member
Username: Boo_boo

Post Number: 241
Registered: 05-2005
Posted From: 142.163.87.105
Posted on Friday, February 09, 2007 - 12:22 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I dunno. It would be reasonable to think that the yeast in the secondary/lagering phase would work faster at a higher temperture to clean up after itself.
Not saying that it would make a smoother lager, just that it would condition faster.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 6484
Registered: 01-2002
Posted From: 24.57.224.220
Posted on Friday, February 09, 2007 - 12:29 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I once heard Dave Logsdon say at a conference that their lowest temperature strain is Wyeast 2124, which can be active down to 40 F. Many other lager strains typically go dormant below 44-45 F.