The pail should be fine initially (although I don't use pails at all...), but I would probably rack it to a secondary glass carboy with an airlock after 3-4 days. Try to be careful and leave all that trub behind...

Otherwise sounds fine.

Cheers,
Corey

Hey guys,

I am also starting my first batch of Lager. It's a Dark Munich Lager style with the Munich Lager yeast.

However, I don't have the tools/equipment to bring the temperature down to 45-50F(7-10C), but I do have it fermenting around the 15-16C mark in the basement. After a week of primary fermentation, the yeast activity has quieted (foam has receded from the top) and I have racked it off the trub as best I could into my secondary carboy (for another 2-3 weeks?). Then bottles.

I wish I could get it down to the lagering temperature and do the diacetyl rest but will the 15-16C temperature cause any off flavours or other issues?

Appreciate the help :)

/dust

Congrats o your lager! In regards to a Diacetyl Rest I ferment at lager temps,50 to 53 f) then rack into carboys and elevate to 65 deg f. over two days. After this, I drop to 30 deg f. for a month or two. If you bottle condition, you will need to add fresh yeast. I force carb, and have great beer on tap. BTY, yeast plays a huge role. I have found Danish Lager to have the best results in my brewery.

Matty