Ramping up lager yeast temp after 9 days

[raysmithtx]

Last Friday I brewed a lager using WY2124 and have it fermenting at 50 degrees now. The Wyeast website says its good from 45-68 degrees. Next Sunday I want to brew a batch that uses WY1968 which is good from 67-71 degrees. I only have 1 fermentation chamber.

My question is if I ramp up the lager yeast after 9 days from 50 to 67 degrees and let it finish what affect will it have?

I think that after 9 days it will be just about done anyway and I would have to raise the temp for the Diacetyl rest at some point. So is 9 days way too soon?

At 67 degrees I am within the parameters of both yeasts.

Yeah, I know, just be patient but I have the opportunity to brew on Sunday and want to take advantage of it... if possible.

 

[LLBeanJ]

By next Sunday there should be no issue raising your lager up to 67. In fact, there's a very good chance you could do it now. My lagers are typically moved to D-rest, whether needed or not, around day 5 post pitch and then cold crashed around day 10 or so.

 

[raysmithtx]

By next Sunday there should be no issue raising your lager up to 67. In fact, there's a very good chance you could do it now. My lagers are typically moved to D-rest, whether needed or not, around day 5 post pitch and then cold crashed around day 10 or so.

Thanks for the reply. I have brewed a lot of ales but only a few lagers. I will start my D rest today. Thank you.

 

[LLBeanJ]

Thanks for the reply. I have brewed a lot of ales but only a few lagers. I will start my D rest today. Thank you.

When the krausen begins to drop and clear is my visual cue to start the D-rest, which I do by raising the ambient temp in the ferm chamber to 65-ish and just let the beer come up to temp on its own.

 

[raysmithtx]

When the krausen begins to drop and clear is my visual cue to start the D-rest, which I do by raising the ambient temp in the ferm chamber to 65-ish and just let the beer come up to temp on its own.

Thanks for the reply. I use a closed fermentation system with corny kegs so I can't visually see anything so going by a general number of days is necessary.

 

[LLBeanJ]

Okay, as long as you had a healthy pitch, you should be good to go for the d-rest, then. I don't think I've ever had a 1.050-1.060 lager that was not ready for the ramp by day 5.

 

[raysmithtx]

Okay, as long as you had a healthy pitch, you should be good to go for the d-rest, then. I don't think I've ever had a 1.050-1.060 lager that was not ready for the ramp by day 5.

I used a yeast starter with stir plate and according to the online calculators I may have slightly over pitched so I should be good to go.

Thanks.