Lagers and Pilsner fermentation questions

Discussion in 'General Brewing Discussions' started by griz, Oct 23, 2015.

  1. griz

    griz Member

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    Greetings. I'm getting ready to start making some lager/pilsner beers as the Rocky Mountain tempts start to drop. Been reading all sorts of tips on fermentation. Some info states to start fermentation in a normal manner (approx 68 degrees) and then crash the tempts after a few days. Some info states to start the fermentation in the 50's and then crash down to your desired tempt. Any input would be appreciated.

    ***Side note: Ozark, kegged your New Castle batch and it came out GREAT!!***
     
  2. Ozarks Mountain Brew

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    thank you :D , comments and ratings on the bottom of the recipe are always welcome, on your lager Have you picked a yeast yet, the temperatures always depend on that and it varies from yeast to yeast
     
  3. Nosybear

    Nosybear Well-Known Member

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    Professional advice is to start cold - chill your wort down to BELOW pitch temperatures - then let it warm up. Starting high creates diacetyl which requires a diacetyl rest to combat. Everything reliable (read, real books written by people with documented expertise) indicates starting cold is the way to go. My experience says so, too.
     

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