Beer Forum

Sunday I brewed not only my first beer of 2007, but my first lager! I cooked up Jamil's schwarzbier and got a chance to break in all my new beer gear from Christmas.

The only problem I had was that the conical didn't come with instructions on how to hook up all the electronics... so I had to figure it out for myself. (I know, it's a problem alot of people wouldn't mind having). As of this afternoon it was pleasantly settled in and holding at 49F. White Labs said that the yeast worked best from 48-55, so I set the conical to 50.

One thing that was suspect, however, was the boil in my new 14 gallon kettle. I used to use an 8 gallon kettle and I was always able to get a really vigorous rolling boil. In this new kettle it seemed my boil wouldn't get to a hearty rolling boil (although there was significant movement in the kettle). Would a smaller kettle cause a more vigorous boil?

Also, how long should I let this beer ferment?

Thirsty Mallard wrote:Would a smaller kettle cause a more vigorous boil?

Also, how long should I let this beer ferment?

First, no one's gonna answer you 'cause you got all this cool stuff now, so "F-you" if you don't know how to use it. You're like the kid in High School who turned 16 and got a Mustang GT for his birthday... and then blew the tranny (read "transmission", not JUSTIN) on it 'cause he couldn't drive stick...

But so was I, so I'll help you out I'm also getting my Fermenator and a small freezer next week so....

First, a smaller volume will boil more vigorously with the same amount of BTUs. So, if you increased your volume but not your BTU output (burner) you're gonna have a less vigorous boil. That said, significant movement is fine, as long as it is boiling. You should calculate your boil-off rate and as long as you are boiling off 8% - 12% of wort per hour you're good.

As for fermentation time that will depend on the yeast, temp, etc., but you already knew that. With your nifty conical you should take a sample after 5 -7 days and check it. Keep checking daily until you get 2/3 through your sugars and then either raise the temp for a 48hr diacetyl rest at room temp, and then dump your trub and drop to lager temp. If you are not lagering in the conical, just transfer the beer and forget dumping the trub, unless you want to try it out.
If you follow Jamil's advice, start the fermentation colder and let it warm to about 55f on it's own, you don't need the diacetyl rest. If you set the temp to 55f today, it should rise on it's own and clean up any diacetyl, negating the need for the rest.

Lager it for at least 4 weeks at 35f, 6 if you can handle the wait.

Good luck!

Thanks Speyedr! I will adjust my conical today!

As for all the fancy equipment... it's like my dashing good looks... I didn't ask for them, I was just blessed! Although having all this new stuff is great, I'm still the same brewer I always was, just with more shiny equipment! (Equipment that I really don't know how to use yet...)

Thirsty Mallard wrote:As for all the fancy equipment... it's like my dashing good looks... I didn't ask for them, I was just blessed!

You too?!?!? It's like we're brothers or something, only I'm MUCH older and those dashing good looks are fading.... enjoy them while you can, and get married before they're gone...