Lager fermentation question

Discussion in 'Homebrewing' started by digitalbullet, Feb 21, 2014.

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  1. digitalbullet

    digitalbullet Initiate (0) Jul 15, 2008 California

    I brewed a Munich helles on Saturday. Here are the recipe specifics:

    10 lbs German pilsner
    4 oz Carapils
    4 oz melanoidin
    4 oz Vienna

    Doughed-in at 120. Performed a single decoction (pulled 8 quarts thin mash). Boiled for about 10 minutes. Added back to main mash. Seriously undershot my Sacch temp of 152 and was at 145. Was running short on time decided to let it rest for 30 minutes. Sparged and boiled as usual. OG was at 1.043

    Cooled to 67. Threw it in my chest freezer at 48 degrees to cool the rest of the way down for approx 6 hours. Pitched a 5 liter starter. Fermentation within 24 hours.
    Held temp at 50 degrees (external thermometer). For about 4 days. Fermentation slowed. Then I raised the temp to 60 degrees for diacetyle rest. 1 day later all fermentation stopped. Took a reading and it was at 1.010. No hints of diacetyle. Cloudy and yeasty tasting as expected.
    Question: Has anyone ever had a Lager ferment that quickly? From my research it should last 1-3 weeks. It tastes fine, so I am not too worried, but has anyone had it go that fast.
    Thanks!
     
    #1 digitalbullet, Feb 21, 2014
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    What was the temperature of the actual wort when you pitched the yeast?
     
    #2 VikeMan, Feb 21, 2014
  3. digitalbullet

    digitalbullet Initiate (0) Jul 15, 2008 California

    Didn't check. However I very scientifically touched the outside of the carboy and it seemed cold. After 6 hours at 48 degrees. Seemed good enough.
     
    #3 digitalbullet, Feb 21, 2014
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I'd guess the temp of the wort was closer to 67 than 48, and the fermentation got off to a fast start (and finish).
     
    #4 VikeMan, Feb 21, 2014
  5. digitalbullet

    digitalbullet Initiate (0) Jul 15, 2008 California

    Hmm. Eh. Ok. I'll chalk this batch as a learning experience. Doesn't taste buttery to me which is the good thing.
     
    #5 digitalbullet, Feb 21, 2014
  6. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Fermenting warmer (67 degrees) will result in increased ester levels (which may taste fruity).

    Cheers!
     
    #6 JackHorzempa, Feb 21, 2014
  7. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Like JackHorzempa said. I'd be more worried about esters than diacetyl with this batch.
     
    #7 VikeMan, Feb 21, 2014
  8. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    Five days is pretty fast for a lager. Sounds like your done though. I pitch all my lagers at 65 degrees then imediately move to my lager fermentation room where ambient temps were between 52-55 degrees this year. I have never noticed fruity esters from lager yeast with this method. Your beer will be fine.
     
    #8 premierpro, Feb 21, 2014
  9. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    5 to 6 days Is what my lower gravity lagers take at 50F, then D rest.
     
    #9 hopfenunmaltz, Feb 21, 2014
  10. digitalbullet

    digitalbullet Initiate (0) Jul 15, 2008 California

    In all honesty the beer doesn't taste fruity at all. Then again it was uncarbonated and full of yeast, which could be masking that.
     
    #10 digitalbullet, Feb 21, 2014
  11. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    To expand on this; I've measured the temp drop of a 5 gallon carboy at 70, placed in a keezer at 39. The beer dropped less than 1º per hour. It took over 24 hours to equalize. You are used to placing a bottle of beer in the fridge and having it chilled in about 90 minutes, but 5 gallons takes a mighty long time. This fact, coupled with the heat from fermentation, I try and error on having the wort "too cold".
     
    #11 PortLargo, Feb 21, 2014
  12. digitalbullet

    digitalbullet Initiate (0) Jul 15, 2008 California

    Ya. Didn't think about the volume of beer affecting the time it takes to cool. Need to brush up on my thermodynamics. I guess to answer my own question to why the fermentation went so fast is that it was simply too warm.
     
    #12 digitalbullet, Feb 21, 2014
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