Conditioning Issue!

[loverlovell-08]

Hi Guys, I've noticed that the last two batchs I've done of lager have not been as tasty as my first, however I think it may be to do with me conditioning the lagers in a colder temp (in my garage) too soon, after a week in a mildly warm room i put my last batch into my garage to continue to condition. Is this wrong? should i condition the lagers in the warm for longer? If so, will bringing the lager back indoors to warmer temps not help/ruin the batch?

Alex


:drink:

 

[krusty]

As a complete noob I may be wrong, but my recent Lager brew seemed to mature better indoors, and then just prior to consumption I just chucked a few bottle in the fridge, clearing didn't sem to be a problem in the warm either, infact chilling just created a chill haze making the brew appear cloudier than it really was.
If your brew is in a PB then this is complete twaddle, So ingnore it and listen to the more experienced among us.

 

[loverlovell-08]

Thankyou for the imput anyway:) I found this too, my first batch was literally conditioned all indoors and chilled before i consumed it, and I was told chilling them earlier on helped, however it hasnt really for me so i was wondering if this is the case for me. Hopefully i havent spoiled this batch :/

:drink:

 

[unclepumble]

Thankyou for the imput anyway:) I found this too, my first batch was literally conditioned all indoors and chilled before i consumed it, and I was told chilling them earlier on helped, however it hasnt really for me so i was wondering if this is the case for me. Hopefully i havent spoiled this batch :/

:drink:

Is your lager a kit or AG.

It won't do any harm to condition in the cold, most commercials keep lager at or very near 0-1deg C as it helps drop the yeast out quicker, if you are getting chill haze, and its AG you need to make sure you use protofloc or irish moss, and chill quickly at the end of boil to ensure the cold break is removed.

If its a Kit lager then that wont help.

When I do a lager I ferment at as close to 15deg as poss, once transfered to secondary I leave it at 15 for 3-4 days, then stick it in the garage, which can get to below 0 on a very frosty night, I have had no conditioning problems or chill haze as of yet.

It will take a good few weeks 6-7 to come into a good condition though.

UP

 

[loverlovell-08]

its a kit, sorry for not already mentioning. Thats what i did this time however it does seem to have a chill haze and a rather unpleasant banana-ish taste after what is now just over 2 weeks conditioning. It is best to condition for the best part in the cold then?

Alex

 

[Springer]

Been thinking for a week or two that it time to get some.................... ??? lager on the go ready for the barbecue season and this posts given me the push.
Previously used my mates cellar, usually later in the year, for a cool fermentation temperature but at this time of year I can use my new heated cupboard with the stat set to 15 degrees and I'm away.

Anyone got a good lager recipe that tastes nothing like a pub lager......... this way I can get Mrs S off wine for the summer and save a lot of money........... which I can then spend on brewing kit.
Thanks for the post there UP on the way to do it.
S

 

[loverlovell-08]

Ahh I'm kinda confused now, I've been told indoors is better for bottle conditioning kits, and that cold is better, which is actually better and why does anyone know? I'm using a coopers heratige kit at the moment if this helps,

Alex

 

[snail59]

I finished my first kit a Coopers English Bitter nearly 3 weeks ago I bottled 4 pints the rest went into a pressure barrel. The barrel has been sitting in an unheated conservatory for 2 weeks (and it gets cold in there). I tried a pint last week and it wasnt that great I have just tried a small half from the barrel and its very drinkable now :thumb: so its getting better every day out in the cold :

 

[unclepumble]

Anyone got a good lager recipe that tastes nothing like a pub lager......... this way I can get Mrs S off wine for the summer and save a lot of money........... which I can then spend on brewing kit.
Thanks for the post there UP on the way to do it.
S

I did this just before Xmas and it turned out very nice, have had some good comments from samplers so far.

Dangerous Brians Lager than Life

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

03-B European Amber Lager, Oktoberfest/Maerzen

Min OG: 1.050 Max OG: 1.056
Min IBU: 20 Max IBU: 28
Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.62
Anticipated OG: 1.050 Plato: 12.34
Anticipated SRM: 2.9
Anticipated IBU: 29.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.042 SG 10.56 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 9.62 lbs. Lager Malt(2-row) Great Britian 1.037 1

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.22 oz. Hallertau Hersbrucker Whole 3.00 14.8 First WH
0.70 oz. Czech Saaz Whole 2.00 1.2 10 min.
0.52 oz. Cascade Whole 5.75 13.5 60 min.


Yeast
-----

Lager Yeast

Water Profile
-------------

Profile: Munich
Profile known for:

Calcium(Ca): 76.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 152.0 ppm

pH: 8.33


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 9.62
Water Qts: 11.80 - Before Additional Infusions
Water Gal: 2.95 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.23 - Before Additional Infusions

Saccharification Rest Temp : 153 Time: 75
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 168 Time: 35


Total Mash Volume Gal: 3.72 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

UP