"Lagering "ale

[billstory11]

Howdy Folks,
I just bought a temperature controller for my beer fridge and figured I would try it out on a Scottish ale recipe (O.G.=1.060). I have never used Wyeast 1728 Scottish Ale yeast before and learned on their website that it would ferment down to 50 degrees. I started my fermentation at 72 deg. for about 18 hrs., then put the carboy in the fridge set at 60degrees. The bubbling has slowed a little but appears steady. My question is,although tis is an ale yeast,should I expect a lager yeast fermentation time and use a diacetyl rest after primary? I plan on a secondary at 50 deg. for 2 weeks. Is this long enough ? I have brewed many different Ales but have no personal experience with Lager yeast or "lagering" with ale yeast. Thanks for any suggestions ya'll may have.

[markaberrant]

Originally posted by billstory11
Howdy Folks,
I just bought a temperature controller for my beer fridge and figured I would try it out on a Scottish ale recipe (O.G.=1.060). I have never used Wyeast 1728 Scottish Ale yeast before and learned on their website that it would ferment down to 50 degrees. I started my fermentation at 72 deg. for about 18 hrs., then put the carboy in the fridge set at 60degrees. The bubbling has slowed a little but appears steady. My question is,although tis is an ale yeast,should I expect a lager yeast fermentation time and use a diacetyl rest after primary? I plan on a secondary at 50 deg. for 2 weeks. Is this long enough ? I have brewed many different Ales but have no personal experience with Lager yeast or "lagering" with ale yeast. Thanks for any suggestions ya'll may have.

I have not yet used this yeast, but it sounds like a reasonable plan. You will likely need at least 2 weeks to finish primary fermentation, use your hydrometer to know when it's done. And if you have a temp controller, why not secondary for as cold as possible?

[billstory11]

Thanks for your advice, Mark. Do you think I should rest the beer for a couple of days at 72 deg. ,after primary is done? As far as the secondary temperature goes , my understanding is that although lower temps. settle out the haze causing elements better and quicker, the lower temps. slow down the yeast to the point where conditioning takes much longer. How does a two week conditiong at 50 deg. followed by a one week chill at 35 degrees sound?

[Otis_The_Drunk]

You want to condition that at room temperature, or you won't get the carbonation. Besides I would also be worried that your yeast may settle out too early.... I would keep the temps around 60° during primary and secondary fermentation.
After your beer is carbonated is when you want to crash temperature and age it.

[markaberrant]

Originally posted by Otis_The_Drunk
You want to condition that at room temperature, or you won't get the carbonation. Besides I would also be worried that your yeast may settle out too early.... I would keep the temps around 60° during primary and secondary fermentation.
After your beer is carbonated is when you want to crash temperature and age it.

I've lagered several ales before bottling for up to 6 weeks with no carbonation problems. I like most of my fermentations to be as cool as possible, and I like secondary to also be as cool as possible. That's just me. But if you are nervous about it, stick to your original fermentation plan, and then crash cool the bottles AFTER they are carbonated.

Regardless of which path you choose, I think you'll do fine.

[dparsons]

That yeast is spec'd to have an optimal fermentation temperature of 63 F. I'm sure it will ferment cooler. I haven't tried it myself and don't know how it will come out. I'd also make a good starter. I've had this one poop out on me, albiet with gravities around 1.085.

I've also not had problems carbonating at cooler temperatures. It takes a little bit longer is all.

[billstory11]

Here I am, it's Monday evening, about 72 hrs. after pitching. No more krausen in my carboy.Airlock only bubbles ever 15 sec. or so. In short, it looks like primary is over. So much for the nice slow 2 week primary I expected. If this yeast pooped out in 3 days, I'm going to be p.off. If it finished in 3, I'll wonder why.

[markaberrant]

Originally posted by billstory11
Here I am, it's Monday evening, about 72 hrs. after pitching. No more krausen in my carboy.Airlock only bubbles ever 15 sec. or so. In short, it looks like primary is over. So much for the nice slow 2 week primary I expected. If this yeast pooped out in 3 days, I'm going to be p.off. If it finished in 3, I'll wonder why.

A 1.060 beer could definitely be done in 3 days. Where's the gravity at now?

[billstory11]

Hey Mark.
Sorry I have not replied sooner - I'm a landscaper and it's Spring, go figure. I have not checked the gravity yet and probably won't. There is about an inch of yeast on the bottom of the carboy so your probably right- it's done. I'll let it sit another week @ 60 deg., then transfer it to secondary for two more. I'll let you know how it tastes when I transfer. Thanks for all your help.

[PCaravan]

I user cooler fermentations for ales and cold condtion for most of my beers but I still use warmer temperatures to make sure the yeast is not stopping too early. What I do is this:

Primary ferment cool for ale (55-60). When the fermentations has slowed but is not quite stopped (airlock bubbles going more slowly than before) I start raising the temperture of the fermenter about 2 degrees a day until bubbles stop completely (usually first) or I get to 65 degrees. If airlock bubbles stop completely before I get to 65 I bring it up to 65 for a day or two just to make sure. This is the time I usually like to dry hop as well as I don't like to let the dry hops sit in the beer for long periods. I'll then crash cool the primary fermenter and let it sit for a day or two and transfer to secondary where I let it sit at about 45 to 50 degrees until I have one keg empty and ready (10 gallons so I need two). At that point I bring it down to 32 where it will sit until I empty a second keg. I'll then transfer while the beer is still cold to the two kegs and any extras will go into bottles. Both kegs and the bottles will natural carbonate at room temperatures and I've never had problems with them carbonating due to too little yeast but I do let them sit for a minimum of 3 weeks.