Beer Forum

How long does a lager yeast starter take to ferment out? For ales I've been doing 3 days, then crashing overnight and decanting and it's worked out great. I image a lager starter will take a bit longer. I'll ferment it at 50F, right?

I have a temp controlled small chest freezer I use for fermentation. I'm going to use that for primary fermentation, then would like to move it to my other chest freezer set up as a kegerator to lager. I'm probably looking at 3 weeks in the primary? More? I'd like to get open it up as soon as possible to keep brewing.

Depending on how you make your starters (stirplate or not), a typical lager starter can be done in the 65-70 degree range and will take about as long as an ale starter. Remember, you are just building up more yeast (a ton in the case of a lager). You will probably want to make at least 3 qt starter, if not more. Chill and decant the spent starter wort before pitching into your cooled lager wort (around 50 degrees). Aerate VERY WELL! The primary fermentation will take at least 2 weeks at 50 degrees, but should be left a bit longer for conditioning.

Thanks. I read the chapter in Palmer's book last night and had about the same advice. I'm making a 4 liter starter with 3 vials per Mr Malty, so I should be good.

BrianL wrote:Thanks. I read the chapter in Palmer's book last night and had about the same advice. I'm making a 4 liter starter with 3 vials per Mr Malty, so I should be good.

3 vials? Do yourself a favor and do a multi step starter with 1 vial (2L makes 2 vials, 4L on that yeast makes 4 vials, 1/2 as much wort if you use a stir plate), or make a low gravity beer and repitch the yeast cake. Buying more than one vial is just a waste unless you are really short on time.

Yeah, I hear you. Time is definetly a factor at the moment and my homemade stir plate is still in the works. I plan on using the yeast from this batch for a dopplebock....so next time around I'll be in better shape.