Larger fermentation

[Rodcx500z]

I have a few questions, I have just put a larger on using cml hell bottom fermenting yeast, temp range is 12-21c so i thought i would go 15, do i increase temp toward the end of fermentation i am sure i read on here a D rest for a few days all help welcome, this is my first larger

 

[gyurmaember]

It's called lager, if you do proper lagering after the fermentation, it doesn't need Drest. I'd go for the lowest temperature the yeast can tolerate to achieve the clearest flavour.

 

[Alastair70]

I start increasing the temp once that gravity drops below 1.020. It helps keep fermentation going and the D-rest is taken care of. I go up by 1C a day, I drop the temp quickly after fermentation is complete and it’s had a couple of days around 18C.
The rationale is that it’s what I did the first time and I made a decent lager. So I don’t want to meddle with the method.

 

[Rodcx500z]

Ok 12c it is, and and 1c per day when at 1020 and 18c for 2 days, i am likeing this temp control more to do, i think it is why i lose my mojo from time to time i must get bored

 

[hoppyscotty]

It's called lager, if you do proper lagering after the fermentation, it doesn't need Drest. I'd go for the lowest temperature the yeast can tolerate to achieve the clearest flavour.

Really?I've only done one lager...that was enough for me, life is too short, and I used a yeast that fermented at 8 - 12 degrees, then raised to about 14 degrees for D Rest for a few days before racking into a layering vessel which I maintained at 3 - 5 degrees for 6 weeks (though it was 8 weeks in the end). Came out nice and crystal clear but thought you still needed active yeast for a D rest to work as the yeast has to clean it up? If you crash too soon for lagering then the yeast go dormant and don't do their thing?

 

[Braufather]

You could the warm ferment method. There is a 50 page thread on the US sister site on it I’m working through.

https://www.homebrewtalk.com/threads/warm-fermented-lager-thread.592169/
Certain lager yeasts Sen to be able to work just as good at ale temps.

 

[gyurmaember]

Really?I've only done one lager...that was enough for me, life is too short, and I used a yeast that fermented at 8 - 12 degrees, then raised to about 14 degrees for D Rest for a few days before racking into a layering vessel which I maintained at 3 - 5 degrees for 6 weeks (though it was 8 weeks in the end). Came out nice and crystal clear but thought you still needed active yeast for a D rest to work as the yeast has to clean it up? If you crash too soon for lagering then the yeast go dormant and don't do their thing?

None of the big breweries do Drest, they must know something about it...
I found staying on the cold side makes better results.
I personally don't like/feel the urge to drink hoppy beers by the keg, if you have a big enough fermenter you can make enough lager to make the wait worthwhile.

 

[Rodcx500z]

Anybody any idea what this is, I pitched 24 hours ago and not a whimper from the cml hell yeast 2 packs

 

[gyurmaember]

I have no idea what's that. Lager yeasts could have very long lag time.

 

[Rodcx500z]

I have no idea what's that. Lager yeasts could have very long lag time.

Your not wrong, got up this morning and it's going like a good un phew i was worried there

 

[Rodcx500z]

Got up this morning and all looks well