General Category > Yeast and Fermentation
Lager diacetyl rest...now what?
kraftwerk:
So my first attempt at a lager is going...well it's going. I warmed it up for a diacetyl rest for 3 days before kegging and now it's cold crashed in the garage at around 40 degrees farenheit to get any yeast to settle out. So, my question is: How long do I leave it there? Also, do I then need to prime with sugar for carbonation? I'm assuming I then want to lager for a month or more. Ideas?
AmandaK:
The closer you can lager to 32*, the better. (I don't know if you have that capability, though, so take that as it is.)
I usually lager for 4 weeks at 33*. And yes, you need priming sugar if you intend to bottle, just like any other beer.
kraftwerk:
--- Quote from: AmandaK on February 06, 2013, 06:43:05 AM ---The closer you can lager to 32*, the better. (I don't know if you have that capability, though, so take that as it is.)
I usually lager for 4 weeks at 33*. And yes, you need priming sugar if you intend to bottle, just like any other beer.
--- End quote ---
Good to know. I'm probably going to leave it kegged. Unfortunately, the garage is the coldest place I have until I get a serving fridge. So in between diacetyl rest and priming, where it is now, how long should I leave it crashed?
davidgzach:
A couple of things:
1) You typically do not want to cold crash the beer as opposed to gradually bringing it down to lager temps. You don't want to shock the yeast. That being said, it's not the end of the world. Note for next time.
2) How long to lager? Well, how much yeast did you pitch? Did you make a starter? If you had a sufficient pitch, you could consume in 3-4 weeks. If not, I would leave on for 4-6 weeks to let the yeast finish their job cleaning the beer. What temp did you ferment and for how long?
3) You can prime with sugar for carbonation or force carb when it is done. Up to you.
Hope this helps and good luck!
Dave
denny:
Dave, since I have primitive temp control, I always just cold crash. But I do that after a long fermentation ti be sure the yeast is finished. By doing that I don't need to worry about keeping the yeast active.
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