lager brewing

[nuggitmv]

was thinking of getting the first brew of the year on soon and was thinking of a lager.but up till now only done ale brewing and not larger is it ok to do the same as a a.g ale then store in a cool shed with lager yeast :wha:

 

[Mark1964]

if its all grain then no dont know if your doing a kit as you have not said

 

[nuggitmv]

a.g not kit

 

[Mark1964]

then no depending on the yeast used it could need fermenting at 11-12 deg c for around a week then the temp needs to rise slowly for a decetyl rest for a few days. Then back down to 11-12 to finish fermenting. Then it needs lagering in a keg or bottles for months

 

[nuggitmv]

thanks mate how much of a rise would i need

 

[Darcey]

Not really the same but I have done a coopers cerveza kit last week. I am fermenting at 11c for 2 weeks then resting at ~16c for afew days then moving to a secondary at 0c for at least 4 weeks before force carbonating in keg and lagering at 5c for 4 weeks. Noone has given me any advice regarding this but this what I would assume to do knowing what I do. May be worth lagering longer with ag
D

 

[Mark1964]

Depending on yeast used the rise in temp would be between 4 and 5 deg c we used a pilsner yeast a while back and the lager is only just about drinkable. If you want a no hassle lager then kolsch is pretty easy as it ferments at 18 deg c and is drinkable in a couple of weeks after bottling/kegging. have a look for white labs kolsch yeast wlp029

 

[artiums_enteri]

Ale brewing demands strict temp control, but a brewer can at least get away with an ale jumping a few degrees in temp so long as the temp stays below 65 depending on yeast strain. Lager brewing is a whole new ball game. Temp control is a must. I usually start my lagers at 49* ambient temp and after 4 days bring them gradually up by 2* until they are at 57* here I let them rest until I against gradually bring them up to temp for a diacytal rest.

Lagers also require a lot more healthy viable yeast than ales. Big starters are usually recommended to get the attenuation and flocculation you are shooting for.

 

[Aleman]

The real problem with brewing larger is the extra volume required in the pots, which means higher costs. This extra volume translates to more weight. Lugging 25L of water/wort around is easily possible, but once you start getting much above 40L you have to watch your back . . .which is the main reason why most of us that brew larger volumes of beer use pumps to transfer stuff about.

 

[artiums_enteri]

Whoops, when I first read this I thought it was lager brewing not larger. Sorry for the confusion.

 

[Hawks]

Whoops, when I first read this I thought it was lager brewing not larger. Sorry for the confusion.

I think its meant to be for lager brewing... not larger brewing

 

[shocker]

Yeah , that got me , too ..... :lol:

 

[Cussword]

The real volume with brewing larger is the extra volume required in the pots, which means higher costs. This extra volume translates to more weight. Lugging 25L of water/wort around is easily possible, but once you start getting much above 40L you have to watch your back . . .which is the main reason why most of us that brew larger volumes of beer use pumps to transfer stuff about.

:rofl: Over the heads, nice one Tony :thumb:

 

[nuggitmv]

opps