Calculating amount of dextrose after lagering

[Bill Tong]

I got my fermentation chamber for Christmas and immediately put a lager in it. I have a bucket fermenter and my plan is to let it ferment at low temp for about 10 days and then raise the temp to 22 to let it ferment out completely. i am not going to open the fermenter. Then i will lager for a few weeks.

My question is, after lagering should i bottle it cold or let it rise to room temp first and if i bottle it cold, does this have any influence on the amount of dextrose i need to add?

 

[McKnuckle]

Don’t lager it in the bucket. A bucket is not a good long-term storage vessel.

Instead, bottle it after its stand at 22C and use that temp to determine the amount of priming sugar.

After bottling, store in a warm place for 2-3 weeks to carbonate. Then, and only then, should you lager for additional weeks (in the bottles) before drinking.

 

[dmtaylor]

Lager it any way you want. I've bottled more than 160 batches since 1999 and I never adjust priming sugar for temperatures and have consistent results. Just use your standard amount. For me and my imperial measurements, that's 5/8 cup or 4.1 ounces per 5 US gallons.

 

[Brooothru]

Lager it any way you want. I've bottled more than 160 batches since 1999 and I never adjust priming sugar for temperatures and have consistent results. Just use your standard amount. For me and my imperial measurements, that's 5/8 cup or 4.1 ounces per 5 US gallons.

Are there still enough viable yeast after extended lagering to kickstart the dextrose to bottle, then condition and carbonate the beer?

It's been years since I bottle conditioned a batch, and that was always ales that probably never got below 65F the entire time, so plenty of yeast to carb things up. I'd have thought cold lagering for a month or more would cause the yeast to go dormant and fall out, never making it into the bottle. Never really tried lagers until I started kegging and had rudimentary temperature (chill) control.

Brooo Brother

 

[dmtaylor]

Are there still enough viable yeast after extended lagering to kickstart the dextrose to bottle, then condition and carbonate the beer?

It's been years since I bottle conditioned a batch, and that was always ales that probably never got below 65F the entire time, so plenty of yeast to carb things up. I'd have thought cold lagering for a month or more would cause the yeast to go dormant and fall out, never making it into the bottle. Never really tried lagers until I started kegging and had rudimentary temperature (chill) control.

Brooo Brother

Hell yeah, there is plenty of residual yeast for at least 8 or 9 weeks. If lagering for much longer than that then I would recommend adding just a gram or two of fresh yeast to be safe. But nobody usually lagers for that long.

 

[Bill Tong]

Lager it any way you want. I've bottled more than 160 batches since 1999 and I never adjust priming sugar for temperatures and have consistent results. Just use your standard amount. For me and my imperial measurements, that's 5/8 cup or 4.1 ounces per 5 US gallons.

Thanks for that! After extensive research and some complicated math i calculated it's exactly how much i normally use which is about 6g/litre