My first Lager / Primary fermentation question

Physics, chemistry and biology of brewing. The causes and the effects.

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river water brewing
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My first Lager / Primary fermentation question

Post by river water brewing » Mon May 11, 2009 4:35 pm


So I am 24+ hours into my first true lager. i am using the YEAST STRAIN: 2124 | Bohemian Lager™

I am getting about 20-24 bubbles per minute @ 51 degrees. i have about an 1'' of krousen and a nice stream of bubbles going from bottom to top, but it is not the "churning" type of fermentation i am used to with the ales i have done in the past. is this normal for Lagers? will this cause a longer "primary" fermentation time?

As always thank you for your help!!
Just trying to find the perfect batch!!!

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Strong Ale
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RE: My first Lager / Primary fermentation question

Post by wottaguy » Wed May 20, 2009 8:27 am

Sounds like its doing perfectly to me! Lager yeasts aren't so violent fermenters as some of the ale yeasts are probably due to the decreased fermentation temps. Give it a lot of time to ferment out and maintain that temperature and you will have a great lager!

hope this helps!

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Strong Ale
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Everything doubles

Post by brewmeisterintng » Thu May 21, 2009 7:35 am

Twice the yeast and twice the time but oh so worth it.

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