Beer Forum

I know this is a rather general question but.... How fast do the gravity readings drop in a lager using the Tasty Lagering Method? I'm using it for the first time. I brewed a German Pilsner on Saturday using 2124 the OG was 1.050 I began fermenting at 55 degrees. As per the method I was waiting for the gravity to drop 50% to 1.030 to bump the temp up. When I checked it last night the gravity was 1.040 tonight it was 1.024. I was surprised to see this large of a drop and thought that it would have taken longer to reach this stage in the ferment. Are these readings typical?

I've never tried, but that sounds about right.

When following this method of fermentation I usually start fermenting around 50F and start bumping up the temps by 2-3 deg. per day after the first week. So that by the time the krausen starts to fall back into the beer the temps are fairly warm and approaching a proper diacetyl rest

Here's a follow up. I kegged my German Pilsner today and it turned out really really well.
I took gravity readings every day at the same time and these are my results. Starting Gravity was 1.050 Finishing Gravity 1.008


Pilsner Gravity Profile by smithmatta


This is how I adjusted my temps as the ferment progressed. In all it was 16 days from kettle to keg. The Pilsner is very clean and tasty. It's going to be ready just in time for NHC


Pilsner Temp Profile by smithmatta