Author Topic: NHC 2012 - Chuckanut Brewing Lagering seminar  (Read 5230 times)

Online denny

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Re: NHC 2012 - Chuckanut Brewing Lagering seminar
« Reply #15 on: July 12, 2012, 12:04:22 PM »
You need to use a much larger starter for lagers than for ales.  Maybe 2-4x as much.  Ferment it at room temp, then crash and decant.
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Offline jbarnett1981

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Re: NHC 2012 - Chuckanut Brewing Lagering seminar
« Reply #16 on: July 12, 2012, 12:15:35 PM »
You need to use a much larger starter for lagers than for ales.  Maybe 2-4x as much.  Ferment it at room temp, then crash and decant.

Yeah, I'm using Jamil's yeast rate pitching calc to determine my starter size. I'd say 4.59L is pretty big! Even for a 10 gal batch...no?

Thanks for the info above. So does 12-18 hours sound about right for a lager starter or should I expect longer as well?

Offline dbarber

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Re: NHC 2012 - Chuckanut Brewing Lagering seminar
« Reply #17 on: July 12, 2012, 12:52:16 PM »
I just let my starters (ale or lager) ferment out completely then crash the yeast, this usually takes 24-48 hours on a stir-plate.  I always decant the beer and pitch the yeast.

I don't have my notes in front of me, but I usually mash my german pils at 149.
Dave Barber
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Lehigh Valley Homebrewers