Lager and ale question

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Re: Lager and ale question

Postby still_stirrin » Sun Jan 29, 2017 8:04 am

:thumbup: Good puts Jimbo. Or, is that, "putz"? :lol:

Excellent description of the processes. Thx.
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Re: Lager and ale question

Postby Jimbo » Sun Jan 29, 2017 8:23 am

DFitz wrote:I use a similar temp controller. STC1000+ has been programmed to accept several differ fermentation profiles. My lager profile automatically goes through the fermentation duration, then ramps up automatically for diacetyl rest, then ramps down to lagering temps. without any assistance. The ramp is about 1 degree per hour, 24 hours to diacetyl then 48 hours to lager. Pretty nifty for $20.


Nice Fitz where did you find that? Manually, gradually adjusting the temps is a PITA.
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Re: Lager and ale question

Postby DFitz » Sun Jan 29, 2017 8:28 am

Jimbo wrote:
DFitz wrote:I use a similar temp controller. STC1000+ has been programmed to accept several differ fermentation profiles. My lager profile automatically goes through the fermentation duration, then ramps up automatically for diacetyl rest, then ramps down to lagering temps. without any assistance. The ramp is about 1 degree per hour, 24 hours to diacetyl then 48 hours to lager. Pretty nifty for $20.


Nice Fitz where did you find that? Manually, gradually adjusting the temps is a PITA.


I stumbled onto it on homebrewtalk. Scan through the for sale section. It's basically a flashed STC-1000. Reads F too which is a plus. I'll see if I can dig something up. I messaged back & forth with the guy I bought it from so that'll be a good lead.
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Re: Lager and ale questi

Postby goinbroke2 » Mon Jan 30, 2017 9:35 am

ShineonCrazyDiamond wrote:
goinbroke2 wrote:Pitched yeast last night and 12 hrs or so later......very minimal activity. I know I'm used to a 75 degree rolling boil when fermenting for whisky, but this is somewhat disconcerting. I'll check on it this afternoon after church and hopefully by then it's taken off. I was thinking of keeping it around 70 the first week then racking and then lowering it to 55-60, maybe I should have. If it hasn't done anything by tonight I,ll warm it up to 70.

Should I use my keg as a secondary or no? Just thinking it would be easier to do that and then add co2 to the keg when done fermenting instead of racking it a second time. Anybody else do that or does it leave too much sediment in the bottom of the keg?


Leave it alone.


I think this sums it up quite nicely lol!

Still no "movement" but there is a thick crouzen..cruzen...cro....thick layer of yeast foam on top so I moved it over onto the tiles in the basement and will let it sit for the next few months. Excellent tip about not having to rack it into a secondary.
Funny thing, I moved last summer and threw my old chest freezer out but it only got as far as the car trailer behind the shop. One of those "get to it" things but I never got to the dump...I guess I'll plug it back in and use it for lagering now lol!
As far as setting the temp, I'm leaving the buckets in the basement which is a constant 55-60, after that (a month or two) if I have to drop them lower for longer term lagering then I'll figure on a controller or whatever. Just want to burn one bridge at a time...no wait, I mean..lol!
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Re: Lager and ale question

Postby Jimbo » Mon Jan 30, 2017 10:02 am

*krausen ;)

Yup if you've come to the realization youre a lager head (loggerhead? LOL) You really need to fire up that chest freezer. 90% of any success with lagers is about proper temps for those 3 stages I outlined below. And unlike with ale's, you cant do it without some temperature help. (Unless you like steam beer's, but thats another discussion :roll: )

Couple more tips while we're at it. When dropping from 68 to 38, the pressure change might suck some airlock water in, so use vodka, just in case. And since you now have the chest freezer set up and can easily swing temperatures around wherever you need them, add a 4th rest at 32F for a couple days to cold crash the beer. It will brighten it up. Nothing like a sparkling clear homebrewed lager.

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Re: Lager and ale question

Postby ShineonCrazyDiamond » Mon Jan 30, 2017 11:50 am

I really can't say enough good things about this product.

Inkbird 310 Programmable

I have the 308, it doesn't have the timeable, programmable temp thing the 310 does. But I am not a lager guy, anyways. Love my ales.

Anyways, you can find it other places, but that is my personal vendor. Couple that plug-in ready-to-go controller with a heat wrap and upgraded 12" probe, and life is easy. :thumbup:
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Re: Lager and ale question

Postby goinbroke2 » Mon Jan 30, 2017 11:57 am

Oh, man I can see the wife screaming now since I've got so much distilling equipment "cause I really, really need it" as well as thousands of dollars of tooling for the racecar/ engine building etc and NOW I'm going to say I need this stuff for making beer....ohh, I can see an argument coming! lol!
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Re: Lager and ale question

Postby Jimbo » Mon Jan 30, 2017 12:07 pm

goinbroke2 wrote:..say...


This is the crux of your problem.
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Re: Lager and ale question

Postby Jimbo » Mon Jan 30, 2017 12:50 pm

ShineOn, at first glance that controller looks great. But unfortunately while it allows for 6 different temp points, it does not allow for a timed scale between the points. So a drop from diacetyl (65F) to lagering (38F) will happen suddenly at once and shock the yeast to dormancy. The one Fitz points to adds a programmable ramping feature for adjusting the ramp time between setpoints.
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Re: Lager and ale question

Postby goinbroke2 » Mon Jan 30, 2017 3:14 pm

Jimbo wrote:
goinbroke2 wrote:..say...


This is the crux of your problem.

Lol!
True dat!!! :clap:
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Re: Lager and ale question

Postby goinbroke2 » Tue Jan 31, 2017 3:51 pm

So, after setting it on the cool (cold?) tile I checked this morning and the krausen is gone! :shock:
Oh no, I put it into hibernation, I cooled to quickly, i.... So I walked away and went to work.

Checked tonight and it's brown liquid...dead...nothing..wait, what's that noise?

ITS ALIVE!!!!

Sizzling away! Ok, now I will forget about it for a month or so.
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Re: Lager and ale question

Postby Jimbo » Tue Jan 31, 2017 6:47 pm

Lagers go slow. You can't watch em like ales
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Re: Lager and ale question

Postby WooTeck » Mon Feb 06, 2017 4:23 am

goinbroke2 wrote:So, after setting it on the cool (cold?) tile I checked this morning and the krausen is gone! :shock:
Oh no, I put it into hibernation, I cooled to quickly, i.... So I walked away and went to work.

Checked tonight and it's brown liquid...dead...nothing..wait, what's that noise?

ITS ALIVE!!!!

Sizzling away! Ok, now I will forget about it for a month or so.

the krausen should drop to the bottom if your using lager yeast. sounds like your having fun with it and thats the important part. looking forward to hearing about it when its done.
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Re: Lager and ale question

Postby goinbroke2 » Wed Feb 08, 2017 8:19 am

I've actually not looked at it in TWO DAYS! I was taking a peek but decided to forget about it for a month or two and then check it out. Finally found one thing that procrastination is suited for! lol!
Numerous 57L kegs, some propane, one 220v electric with stilldragon controller. Keggle for all-Grain, two pot still tops for whisky, a 3" reflux with deflag for vodka. Coming up, a 4" perf plate column. Life is short, make whisky and drag race!
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Re: Lager and ale question

Postby goinbroke2 » Sun Feb 19, 2017 7:13 pm

Built the cap for the keg, 2" ss cap and two pieces of copper tubing 1/4" dia. Tomorrow I'll check the sg to see where it is. Been what, 21 days so far?

One question, do I rack it into the keg and add 30 psi of co2 and let it lager like that, or do I let it lager for a few months then keg and pressurize?


Gotta read more on beer I guess...
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Re: Lager and ale question

Postby goinbroke2 » Mon Feb 20, 2017 7:26 am

So, the sg was 1.045 and it is now at 1.008. Basically started at 6 percent and now it's at a strong 1 percent. The instructions said ft should be anywhere from 1.002 to 1.012 (seems pretty wide margin)

So, I have an Abv of appr 5 percent, should I keg it and leave it to secondary ferment in the keg or leave it in the buckets? My concern, or thinking is that the keg would have a smaller neck to keep covered and stuff out as opposed to leaving it in pails with only a garbage bag pulled down over it.

Thoughts?
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Re: Lager and ale question

Postby WooTeck » Fri Feb 24, 2017 11:04 am

id keg it but i wouldnt put 30lbs of pressure i usually go for 10psi at 3c
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Re: Lager and ale question

Postby goinbroke2 » Fri Feb 24, 2017 10:23 pm

10 lb's? Oh,ok. I read somewhere 30 psi for a couple days. What do you suggest for time, 10 psi for a couple of days or shorter/ longer?

Thanks for the help :thumbup:
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Re: Lager and ale question

Postby ShineonCrazyDiamond » Sat Feb 25, 2017 3:29 am

goinbroke2 wrote:10 lb's? Oh,ok. I read somewhere 30 psi for a couple days. What do you suggest for time, 10 psi for a couple of days or shorter/ longer?

Thanks for the help :thumbup:


What you're describing is force carbing . It's a method that you over carb the keg for 2 days, to try and get to 10 quicker. But, after 2 days you need to pull the pin to release the pressure, and bring it down and reset to 10. Otherwise you will severely over carb.

I used to do this method when I first started kegging, mostly out of impatience. But really, it's not necessary. If you just leave it kegged for a week at normal pressure, it will be about the same and where you need it, anyway.

The fact that you are lagering means you are not looking to drink it in 2 days, anyways, and therefore in no rush. The force carb method really does you no good.

On a side note, I keep my beer at 12 psi and 38 degrees. I would like a warmer setting, but the lines create to much foam, and I haven't changed them out yet.
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Re: Lager and ale question

Postby goinbroke2 » Sat Feb 25, 2017 10:11 am

ok, just finished racking it into the keg. going to cover it with a plastic bag until I get my SS cap with the copper lines in it home from work. So, let it lager for a month or so and THEN put the CO2 in, or add CO2 and lager it for two months. Thatès weird, now my keyboard is messing up, I have no question mark, just É.
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Re: Lager and ale question

Postby goinbroke2 » Thu Mar 09, 2017 4:51 am

Holding a steady 14lb's of co2......waiting......and waiting...........and waiting........


I think I'll go back to whisky, this waiting sucks. At least whisky I can shake it and see it colouring and play with it...this is just sitting in a SS keg.......waiting.....and waiting.........How long until May again? :cry:
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Re: Lager and ale question

Postby bitter » Thu Mar 09, 2017 5:34 am

while your waiting make a few more batches to keep the pipeline full.
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Re: Lager and ale question

Postby goinbroke2 » Tue Mar 14, 2017 3:01 pm

Can't...well I could I suppose, but I would have to make another sanke top with valves etc to fit another keg. Naw one keg full is good for a starter, if I like it that much, or go through it that quickly I'll decide that then. Can't wait for a hot sunny day to pour the first one. Snowing like a bastard here now so obviously it's going to lager longer. Lol.
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