I'm brewing my second lager (a Münchner dunkel) and am using SafLager S23 dried lager yeast in the primary. Starting about 24 hours after pitching, a distinct sulfur odor became evident in the brew room. I seemed to recall that this is a normal thing for lager fermentations and a quick Google search confirmed my hazy recollection. Even so, I figured that just as with my gut, when it comes to sulfur - better out than in.

Anyway, I came across some good practical homebrewing advice that I'm going to give a whirl as best I can. I don't have any means for controlling temperature at the moment, so I'm left with whatever the ambient temp is in my brew room (usu. 50°F or cooler in winter). Ideal fermentation temp. for the SafLager S-23 is apparently 12°C (54°F); I'm lucky since ambient temp. in the brew room right now is 49°F and the beer is between 51 and 52°F.

  • Quickly cool the wort as low as possible, usu. about 65-68°F.
  • Pitch yeast and aerate by vigorously shaking primary.
  • Lower primary fermenter to temp. specified on yeast package.
  • Once the kräusen has completely fallen back into the beer, raise temp. to 60°F (Kopec opines 70°F is too warm) for a diacetyl rest for 2 to 7 days.
  • Cool back down to recommended fermentation temp. for the yeast.
  • Now you're ready to rack to the secondary fermenter.
  • Rack to the secondary and drop temp. by 2°/day until temp. is 33-35°F.
  • Lager in the secondary fermenter for about 30 days.
  • Bottle or keg the beer and store at cold temp. for 3 weeks and then store for one week around 60°F.