Lager and Lagering a Lager without a fridge...

[calumscott]

So...

I'm going to brew Abey's take on Schiehallion (basically the same as the original Harviestoun but a wee bit stronger) and I've just been down to TMM to pick up the ingredients [and came away with a nice new 30l FV too.. :whistle: ].

Anyway, seeing as it's cold and I've got a lovely cold spot next to my ageing scrumpy for a proper lager fermentation it seems just the right time of year to brew it. But what about lagering it?

Do I ferment it out, rack it and just leave it where it is, in bulk, for a few weeks or does it really need to get properly cold? Will sitting somewhere sub-ten-degrees do the job or is that just not cold enough?

Thoughts please! :thumb:

 

[phettebs]

Ideally, you'd like it to be in bulk at a constant 0C for several months. I'd try to avoid temp fluctuations if possible.

 

[wilsoa1111]

was gonna have a go at a lager this year too (hopefully will be reasonably stong too if i can get the sourmash to work my pale mash pH down a bit), looks like the keg might have to make some room in the fridge for the fv (hope it fits)

 

[pittsy]

you want to keep it around 2c and lagering for 4 weeks is minimum and no more than 8 weeks and your wasting your time unless you go for the full marzen style lagers which will need 6 months however most lagers are not marzens , lagering will help clean up flavour , reduce conditioning time and improve clearness and overall quality . 4 weeks is enough , then a good time conditioning .

 

[calumscott]

Right, thanks guys.

If a fridge comes up on freecycle in the meantime then I'll grab it. I don't have the time to turn it into a proper fermentation fridge so...

I'm going to ferment in my "cellar" - an unheated passageway through the terrace, it seems to be between 8 and 13 degrees pretty much constantly.

If I can get a fridge then I'll crank it right down and lager at that, should get down to about 2 or 3, normal running is about 5 or 6 isn't it?

Failing that, depending on what the weather is doing it'll either go to the shed if it's steady cold or stay in the passageway if its looking like warming up...

...not ideal but hey, still going to end up better than the pish in the shops... :thumb:

 

[tommidolcetto]

Presumably to bottle condition you will have to re-yeast when priming?

Will you use same yeast or is there something specific available for this?

 

[pittsy]

I've only done a lager the once and i didn't add more yeast plus i under pitched at start (not ideal ) and i also lagered for 4 weeks at the time and primed bottles with 150g (23l brew) carbed up well however i did have to keep in warmth for around 3 weeks (still flat at 2 weeks ) Just remember you should pitch large for lagers , 2 packets of dried or a 2l starter at 12c or more if fermenting lower .

 

[Good Ed]

I'm going to ferment in my "cellar" - an unheated passageway through the terrace, it seems to be between 8 and 13 degrees pretty much constantly.

that's what I do, my cellar is 10C at the moment and lager would ferment a little lower than this, in the summer it is about 15C and I use WLP810 San Francisco Lager yeast to do California Commons and also lagers. I do now have a fermenting fridge that works so have the ability to lager, but have had good results by just conditioning at cellar temperatures. I bottle and have primed with added yeast and without it, both have carbonated well. As you say much better than pish. My next lager will be a Dortmunder. The Jamil Show is good for recipes for the different lager styles.

 

[rpt]

If I can get a fridge then I'll crank it right down and lager at that, should get down to about 2 or 3, normal running is about 5 or 6 isn't it?

Depends on the ambient temperature. If it's inside then it should get that low but if it's in a cold garage or shed then it may not be so cool. Most fridges aren't designed to work at ambient below about 10C.