{"id":1573,"date":"2015-02-09T00:14:49","date_gmt":"2015-02-09T08:14:49","guid":{"rendered":"http:\/\/hellbach.us\/blog\/?p=1573"},"modified":"2015-02-09T00:14:49","modified_gmt":"2015-02-09T08:14:49","slug":"lagering-quickly","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lagering-quickly\/","title":{"rendered":"Lagering quickly"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' data-iawmlf-post-links='[{&quot;id&quot;:2150,&quot;href&quot;:&quot;http:\\\/\\\/brulosophy.com\\\/methods\\\/lager-method&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250910141249\\\/https:\\\/\\\/brulosophy.com\\\/methods\\\/lager-method\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 01:23:16&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 01:23:16&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<p>Here\u2019s the method I\u2019ve been using that seems to work best:<\/p>\n<ul>\n<li>Chill wort to pitching temp (48\u00b0-53\u00b0F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50\u00b0-55\u00b0F), and leave beer to ferment 5 days. (+5 days)<\/li>\n<li>On the morning of the 5th day (beer should be over 50% attenuated), remove probe from side of fermentor (optional- may not matter) so it measures ambient temp inside chamber and bump regulator up 3\u00b0-5\u00b0F; continue raising ambient temp 3\u00b0-5\u00b0F every 12 hours until you reach 65\u00b0F then leave it for 2-3 days to finish fermenting and cleaning up. (+5 days = 10\u00a0days)<\/li>\n<li>On day 11, start ramping the ambient\u00a0temp of the chamber down 5\u00b0F every 12 hours until it reaches 30\u00b0F and let it cold crash\/lager for 3-4 more days. (+8 days = 18 days)\n<ul>\n<li><em>NOTE: I chose to do this originally due to my concern about stressing yeast, though I\u2019ve heard from a number of folks it doesn\u2019t seem to have any negative impact on their beer. I have skipped the ramping step a couple times now and noticed no off-flavors. This skimmed 5 days off the entire schedule. Proceed as you see fit.<\/em><\/li>\n<\/ul>\n<\/li>\n<li>Rack cold (and usually very clear) beer to kegs, put kegs in kegerator\/keezer on gas, leave for a week, serve! (+7 days = 24 days)<\/li>\n<\/ul>\n<p><a href=\"http:\/\/brulosophy.com\/methods\/lager-method\/\" target=\"_blank\" rel=\"nofollow\"><em>comments and from\u00a0LAGER METHOD\/BR\u00dcLOSOPHY<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here\u2019s the method I\u2019ve been using that seems to work best: Chill wort to pitching temp (48\u00b0-53\u00b0F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50\u00b0-55\u00b0F), and leave beer to ferment 5 days. (+5 days) On the &hellip; <a href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lagering-quickly\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1573","post","type-post","status-publish","format-standard","hentry","category-beer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lagering quickly - Hellbach blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/lagering-quickly\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lagering quickly - Hellbach blog\" \/>\n<meta property=\"og:description\" content=\"Here\u2019s the method I\u2019ve been using that seems to work best: Chill wort to pitching temp (48\u00b0-53\u00b0F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50\u00b0-55\u00b0F), and leave beer to ferment 5 days. 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