I read I can't remember where, that lagers require an optimal concentration that only pure o2 can provide.
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Pitch a lot of yeast, what Mrmalty or another calculator says. I pitch lower than fermentation temp and let it rise to the 48-50F target and maintain that. When 1-2 Plato above final, I do the D-rest, then if the sample is free of diacetyl, crash it to lagering temperature, -1C.
With big pitches, nutrients in the boil, and plenty of O2 I am crashing at about day 7 or before for a 1.050 + lager.
Thanks guys, the bicarbonate was calculated using John Palmer's spreadsheets to hit the desired SRM. I'm new to water treatment. I just read the book Water: A comprehensive guide for brewers and some of Palmer's other stuff within the month as an introduction so I admit I may well be making some rookie mistakes. I basically use beer smith and Palmer's spreadsheet/range guidelines as my guide.
Try Bru'nwater. I get much more accurate results with it than others.
+1 (reminder to self, get the paid version ASAP)