Brewing first lager, decoct out not?

You're not likely to find any real consensus on this. I really like doing decoctions on continental European lager styles, especially the more malty ones. I'm convinced it adds malt complexity you can't achieve any other way. Others will say the difference (if any) is not worth the effort. I personally enjoy the process, so for me it's a no-brainer - decoct!

 

I would recommend a healthy diacetyl rest with this yeast. the only time I used it, I didnt do one and jt was a butter bomb.

 

This like asking "boxers or briefs?".

I've decocted beers and they've come out great, but I've also brewed the same beers with a single infusion and they've come out great too. Some people swear that it makes a differnece, while others will swear that it doesn't, who is right?

 

I have done both, and entered beers done both ways in compeitions and haven't seen any real differences. In the more malty German stlyles if I don't decoct I will add a little melanoidin malt

 

The diacetyl production on this one is lower than some other lager yeasts. Pitch a lot a low temp and let it ramp up to 50F to minimize, I do a D-rest as part of my usual procedure, but tasting the beer after gravity lowers to a few Degrees Plato of the final gravity is a good idea, if no diacetyl no D-rest, if it is there do the D-rest. You do need some remaining extract to get sort D-rest.

OP - The pitch rate, oxidation, and temperature control and lagering time and temps are really what makes a lager good or not so good.

I usually decoct my lagers, but I am thinking about doing some without a decoction this year. A 5 gallon batch decocted and a 5 gallon batch single infusion may be in order to see if I can detect a difference.

 

I think that a decoction is the last thing I would worry about when trying to nail down lager brewing. I would first worry about optimizing aspects of the brewing process related to fermentation.

 

I pitched at 50 and kept it at 50 for 3 weeks. Generally I do a diacetyl rest, but wasnt able to this time. I thought the time alloted on the primary fermentation would be enough to clean it up with pitching at 50, but it was very much not. I have learn my lesson.

 

Done it both ways multiple times. I only do infusions now. I would say brew this one using infusion, do your next batch with decoction just to get your decoction badge.

 

I agree. It is sorta like brewing a crazy adjunct beer for your first batch. Maybe add the decoction later.

 

The traditional way the Germans would to lagers is to ferment at 50, and slowly reduce by 1 to 2 degrees a day to lager temps, and then hold for 1 week/degree plato. The yeast will clean up if given enough time. That does take some time and dedication.

 

I would think 3 weeks at 50 would accomplish the same clean up as this technique. I would think it would clean up better, seeing as it is at a higher temperature.