---

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


***************************************************************
        TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY: 

         No "sponsor-level" donation yet this year

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.
***************************************************************


Contents:
  Lager ("Darrell G. Leavitt")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to 
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to 
spare for next year. Please consider it.

Financial Projection as of 03 March 2012
***      Condition:  Guarded      ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress. 
       Projected 2012 Budget  $3191.79
 Expended against projection  $ 721.78
      Unplanned expenditures  $  79.98
Projected Excess/(Shortfall) ($ 725.01)

As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you


Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
  the digest as we cannot reach you. We will not correct your address
  for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright 
  HBD.ORG. Individual postings are copyright by their authors. ASK 
  before reproducing and you'll rarely have trouble. Digest content 
  cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to 
req@hbd.org or read the HBD FAQ at http://hbd.org.

JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  Spencer Thomas, and Bill Pierce



----------------------------------------------------------------------


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

---