First Pilsner

[RobP]

On the 4th we did our first Pilsner. Everything went well with the double decoction mash. Now since this is our first lager I have a few questions. The plan is to ferment 3 weeks at 50F and then rack to the secondary and lager for 4 weeks. After lagering should I add more yeast when it comes time to bottle? If so how much? And what would you recommend as far as type of yeast to add for bottling? Thanks, Rob

[grapeadmin]

You probably only need two weeks at 50 deg F for complete fermentation. I would raise the temp from 50 deg F to 60 toward the end of the first two weeks (say days 1-10 at 50 deg F and days 11-14 at 60 deg F) so the yeast can reduce any butterscotch before you rack it to the secondary.

If you will lager it at 50 I don't think you will need to add any additional yeast to bottle condition. If you are going to lager at 40 for 4 weeks you may need to. Are you going to bottle condition or keg and force carbonate?

thanks
john

[RobP]

Hi John, I am planning on bottle conditioning. I don't have the means to keg and force carbonate.For lagering I was planning on dropping the temp gradually until I reach 34F. Thanks, Rob....P.S. I should also add that the yeast I am using is WLP800. Would I use the same type of yeast for bottling?

[grapeadmin]

I think I would use the same type of yeast. One potential problem I can see is if you use a yeast that is more attenuative, the yeast could start fermenting malt sugars and not just priming solution and this could result in overcarbonated beer.

thanks
john

[RobP]

Do you think that if I made a starter and then just pitch a small amount of the slurry to bottle I would be ok? I know it would probably be a lot easier to give up the idea of doing a lager at cold temps for so long since I can't force carbonate. Robert

[grapeadmin]

Yes, I think that would be fine. Just be sure to stir it up well with the priming solution and the yeast.

thanks
john

[RobP]

My Bohemian Pilsner is in its second week of lager in the secondary. I'm going to lager for 3 weeks. Do you think it would be ok to just make sure that I take some yeast from the bottom of the secondary when I rack it to the bottling bucket as a source of yeast to insure carbonation. After all it will only have lagered for 3 weeks? I'm not trying to cut corners but if that would work it would save on having to make another yeast starter to bottle with as most of the starter would get tossed out. I was reading Palmer and he seems to think that with only 3 weeks lager time you shouldn't need much added yeast to bottle. Thanks for the advice, Rob

[grapeadmin]

I think you are correct. I think with 3 weeks of lagering, you should not have to add additional yeast.

thanks!
john