'Fast' larger method

[LewisA]

Anyone tried the 'fast' larger method below, which suggests you can take a larger from grain to beer in a month:

https://brulosophy.com/methods/lager-method/

Do you notice any perceivable differences in taste or character?

 

[LewisA]

*Bump*

 

[Ben034]

Yes I've used this method previously. Does the lager improve after a month? Yes I think so. I needed longer for it to clear completely which for me is important in a lager. If I was in a rush, I would likely brew something else to be honest. Would you plan on kegging or bottling?

 

[LewisA]

Yes I've used this method previously. Does the lager improve after a month? Yes I think so. I needed longer for it to clear completely which for me is important in a lager. If I was in a rush, I would likely brew something else to be honest. Would you plan on kegging or bottling?

Thats a shame, I thought it seemed to good to be true. No rush really, I just wanted to avoid tying up my fermenter and chamber for several months in the process. I was planning to force carb and then bottle.

 

[Ben034]

Could you lager in the bottle for longer if needed?

It's not a bad method in a pinch, just it's a style that in my opinion benefits from time. Lager yeast strains such as w34/70 are supposedly fairly neutral even if you push the temperature more towards ale temps.

 

[LewisA]

Could you lager in the bottle for longer if needed?

It's not a bad method in a pinch, just it's a style that in my opinion benefits from time. Lager yeast strains such as w34/70 are supposedly fairly neutral even if you push the temperature more towards ale temps.

Good point, rookie question but can you larger in bottle after force carb and bottle?

I guess it normally takes that long for a reason

 

[Mayor of Simpleton]

Yes. I used this method to make a Schwarzbier. I didn't follow it exactly. I am on holiday at the moment and don't have my notes in front of me, but if I recall correctly, I raised the temperature a couple of degrees at >50, >75, >90, >95% attenuation. At the end of the fermentation, temperature was sufficient for a d-rest. Then I cold crashed for 72 hours and kegged.

I was really pleased with the outcome and am going to brew my pilsner using this technique and see how that turns out.

 

[Ben034]

Good point, rookie question but can you larger in bottle after force carb and bottle?

I guess it normally takes that long for a reason

You definitely can, not necessarily the traditional approach though. Bottles will clear with time and flavours round out a little. Make sure to pour carefully as the yeast doesn't tend to stick too well to the bottom with lager yeast in my experience.

 

[Rick.]

I’ve tried this method. Taste was good but I found it took forever to clear so went back to my more traditional method as it didn’t save any time

 

[alfajerry]

Lager.
It's not necessarily larger than anything else.

 

[Cheyne_brewer]

I’ve just done an emergency Kölsch style beer. The brew had to halted after the mash due to circumstances beyond my control. After rescuing the wort (bad clog after standing overnight) the cloudy mess was fermented with CML Kölsch yeast at shed ambient temperature and 15psi. FG was hit in just 2 days. Now standing under pressure at ambient until I get back home in a few days.

It will either be the mother of all quick lagers or drain cleaner!

 

[LewisA]

I’ve just done an emergency Kölsch style beer. The brew had to halted after the mash due to circumstances beyond my control. After rescuing the wort (bad clog after standing overnight) the cloudy mess was fermented with CML Kölsch yeast at shed ambient temperature and 15psi. FG was hit in just 2 days. Now standing under pressure at ambient until I get back home in a few days.

It will either be the mother of all quick lagers or drain cleaner!

Ha, I look forward to hearing how it goes!

 

[Dazzelknight]

If your not a purist try the Lallemand NovaLagar yeast.. it goes like a rocket and bottoms out after 4 days at 21’c.. Clean taste, makes for a pretty good quick lager.