Timeline for What exactly happens during lagering?
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
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| Jan 11, 2016 at 20:10 | comment | added | brewchez | regarding your dopplebock as yourself this question: "How does it taste now?" You might want to package some and start drinking it. Lager the rest and then see if it matters. | |
| Jan 11, 2016 at 20:08 | comment | added | brewchez | Basically yes, IMO and experience. There's nothing magical about the lager phase to making lagers. Its the cooler fermentation tolerance of the lager yeast, that makes for clean fermentation profiles during fermentation. The rest of it is just cold storage. Those cooler tolerant yeasts might have more activity than an Ale yeast at lager temps, but in the grand scheme of total activity there really is very little yeast activity once you go to lager temps in ale yeast and lager yeast. | |
| Jan 11, 2016 at 13:45 | comment | added | arnefm | So it's the same as cold-crashing ales? I've fermented my doppelbock (OG 1.081) at 10 C for 24 days, then raised the temperature to 16 C for 2 days (diacetyl rest). After that I transferred to secondary (FG 1.014 (!)) and lowered the temperature to 1 C. I'm planning on leaving it at this temperatere for 10-12 weeks. | |
| Jan 11, 2016 at 13:39 | history | answered | brewchez | CC BY-SA 3.0 |