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Brews & Views Bulletin Board Service * Brews and Views Archive 2011 * Archive through December 10, 2011 * German Helles Fermentation Temps < Previous Next >

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Tim Polster
Intermediate Member
Username: Bassman

Post Number: 455
Registered: 11-2004
Posted From: 75.47.113.216
Posted on Saturday, December 03, 2011 - 10:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hello,

I am going to brew a German Helles next weekend with WL 830 as my yeast. I use a wine fridge with a temperature range of 39-65f. I would like to ask what people think is the optimal temperature or temperature schedule for brewing an excellent lager?

The recipe is basically all pils malt with a little carapils. 50f? 55f? ramp up to 60f towards the end?...

Thanks for your input.
 

Graham Cox
Senior Member
Username: T2driver

Post Number: 2824
Registered: 11-2004
Posted From: 72.15.96.196
Posted on Saturday, December 03, 2011 - 11:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'd suggest 48F until it slows down quite a lot, probably between day 7-10, depending on a number of factors. Then take it up to 60F for 2-3 days and check your gravity, if you are so inclined, or just let it finish there.
 

Jeff Rankert
Intermediate Member
Username: Hopfenundmalz

Post Number: 360
Registered: 06-2008
Posted From: 76.122.179.76
Posted on Saturday, December 03, 2011 - 11:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What Graham said. I also try and chill the wort below the fermentation temp before pitching. then let the temp rise to the control temp. Even with a pond pump in an ice bath, this takes some time to chill to the 45-46F range. I still do it as I like the results.
 

Steve Haun
Intermediate Member
Username: Stevehaun

Post Number: 420
Registered: 02-2003
Posted From: 64.244.197.15
Posted on Saturday, December 03, 2011 - 11:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I ferment my lagers at 50-52F. Set point at 50F with a 2F differential. Temp probe is in a thermowell in the wort. I think somewhere between 48 and 54 will result in good beer.
 

Tim Polster
Intermediate Member
Username: Bassman

Post Number: 456
Registered: 11-2004
Posted From: 75.47.113.216
Posted on Sunday, December 04, 2011 - 12:10 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for your replies. I do not have a temp probe so I will just set the fridge to 48F.

I will be making a 4L starter so I am hoping I will have enough yeast for 48F. Will watch it, raise it to 60F and let it finish at 60F.

Since the weather has turned I might get the wort in the low 50s from the kettle. I will let the wort sit covered in the fridge to get the temp down the rest of the way before pitching the yeast.

I also just installed a hot water heating element in my mash tun. So hoping all goes well and having easy steps compared to boiling water infusions...
 

Steve Haun
Intermediate Member
Username: Stevehaun

Post Number: 421
Registered: 02-2003
Posted From: 64.244.197.15
Posted on Sunday, December 04, 2011 - 12:39 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

There are two schools of thought with pitching lager yeast. Pitch at or slightly below fermentation temp versus pitch warmer (60-65F) and cool to fermentation temps. Personally, I pitch at 60F and cool to 50F over about 8 hours.