First attempt at a Lager ... any suggestions would be great!

[EagleDude]

I'll be brewing my first lager Oct. 25th. Recipe: JZ's Maibock "angel wings". I know I'm going to be a bit short on the yeast pitch, since I am making two 2L starters tonight and pitching 3 days later (1 pkg yeast per starter). I just can't bring myself to pitching the suggested 5 yeast packages per 5 gallons. Beyond that, I'm planning on a 90 minute boil, quick cool down, and temp controled fermentation. What else am I missing? Is brewing a lager much different from brewing a typical ale? Can I do the cold storage/lagering in a keg on pressure?

Thanks in advance,

[Mylo]

Ok.... sorry to be a dick - but here is my only advise for your first lager.

PITCH ENOUGH YEAST.

If you don't want to spend $35 on yeast - then just make a smaller batch first and then repitch.


Mylo

[EagleDude]

Ok.... sorry to be a dick - but here is my only advise for your first lager.

PITCH ENOUGH YEAST.

If you don't want to spend $35 on yeast - then just make a smaller batch first and then repitch.

Don't worry ... I don't get offended easy. That is actually not a bad idea ... I was planning on brewing 10 gallons, but would have about the right amount of yeast if I reduce it to a 5 gallon batch.

If pitching a super huge yeast starter will make the difference in drinkability for a Lager, I'l brew the 5 gallons. So here is the question ... Does size of the yeast pitch for a lager make the difference between a bad beer and a good beer or is it the difference between a good and a great beer? If bad to good, I'll brew 5 gallons. If good to great, I'll stick with the 10 gallons.

Thanks for the advice,

[seanhagerty]

IMO, Good to great is the difference between the two options for 5 vs 10 gals

Do not pitch warmer than fermentation temps and expect to drop the temp of the beer as it is fermenting. You get more off flavors that way. Chill to slightly below ferm temps and pitch on that and let the temp rise to your expected ferm temp. You will be much happoer, and so will your yeast. Also, make your starters at room temp, to allow the yeast to multiply, then slowly cool it down to your pitching temp. If needed once your wort is at pitching temp, mix smalll amounts of the chilled wort to your starters over time to get it to the same temp or with in a few degrees of your wort.

Also, try to keep as much cold break/trub out of your wort. This will help clarifying and may help eliminate some off flavors.

Good Luck with it.,

Sean

[Dmac08]

If I remember correctly that is a 1.070 beer? You are going to need lots of yeast otherwise you may as well name that beer Mr. Sweety lager.

[Mylo]

If you underpitch a lager, you might get lucky - but chances are that the beer is gonna suck - and you won't know it for a few months. Especially with a big maibock. Do the 5 gals.


Mylo

[EagleDude]

I'm still looking for input ... but at this point, I will probably brew a 5 gallon batch (haven't done that in years), especially given the correctly mentioned 1.070 gravity. I figure it will be better to have 5 gallons of good to great beer than 10 gallons of bad to maybe good beer. I will make sure that I pitch slightly cooler than the fermentation temp of 50 (thanks for the advise).

Now if the lager beer turns out completely horrible, I know to stick with brewing ales ... the whole "debutant" lager yeast thing has me a little scared. I know I have a good track record with the "Stripper" ale yeasts. In the end, I can always chaulk it up to the fact that I have always gotten along with the crazy women better ... at least for two or three pitches.

Thanks and keep the advise comming ... another day before I brew.

[dogma46an2]

Wait ..... When you think you waited long enough ....... wait !