HOMEBREW Digest #5924 Mon 26 March 2012

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  Lager ("Darrell G. Leavitt")

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---------------------------------------------------------------------- Date: Mon, 26 Mar 2012 08:56:24 -0400 (EDT) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: Lager Tom: I have never used the Fermentis dry lager yeast, so take this with a grain of salt, but I would be inclined to let the lager complete its fermentation at 50 F, or its normal lager temp before dropping it to 36 or 38 degrees. I feel that the lower temps ARE appropriate if you have reached your final gravity, but I would be concerned that the colder temps would allow the yeast to settle out, and you'd not get much more fermentation, and drop in gravity. Also, depending upon the yeast strain, some lagers and pils yeasts can benefit from a "diacetyl rest" at the end of the primary, ie let it go up to 60F or so for a day (after it has hit the terminal gravity). If your yeast is one that produces diacetyl, then this higher temp apparently allows the yeast to eat up the diacetyl, and thereby prevent a "buttery" off flavor in the final product. Again, I am not familiar with Fermentis, so this lager yeast may not need that diacetyl rest. Happy Brewing! Darrell === Return to table of contents
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