Lager Query

[Robin54]

Bit of advice needed here. . Ive made an all grain lager and I intend to bottle in a few days time. Do I keep it indoors to carbonate up and then store for 8 weeks like a bitter.? Thanks in advance.

 

[Leon103]

Bit of advice needed here. . Ive made an all grain lager and I intend to bottle in a few days time. Do I keep it indoors to carbonate up and then store for 8 weeks like a bitter.? Thanks in advance.

If you will be priming then you will need to keep it warm for he yeast to ferment the sugar. A week should be ok and then go back to lagering

 

[An Ankoù]

If you will be priming then you will need to keep it warm for he yeast to ferment the sugar. A week should be ok and then go back to lagering

Not sure I agree with you @Leon103 , if the yeast is capable of fermenting the wort at a low temperature, then it can continue to do so during carbonation. Raising the temp increases the chance of ale-like flavours. I know we might raise it for a diacetyl rest, but there's usually no fermentation going on at that time.
The extent to which we'd notice any difference, though, I really don't know as I've always carbonated and conditioned cold.

 

[DuncR]

Just kegged 19l of Pilsner post lagering and bottled 8 primed and the left bottles at approx 12C to condition. Will report back on bottles in a few weeks.

 

[Robin54]

Not sure I agree with you @Leon103 , if the yeast is capable of fermenting the wort at a low temperature, then it can continue to do so during carbonation. Raising the temp increases the chance of ale-like flavours. I know we might raise it for a diacetyl rest, but there's usually no fermentation going on at that time.
The extent to which we'd notice any difference, though, I really don't know as I've always carbonated and conditioned cold.

Its sitting in a cold indoor room, so will stay there for a good 2 weeks, and then into the cold garage till Christmas. I would have thought that would be OK. Got to stop myself from trying one!

 

[dad_of_jon]

depends on the yeast R54 and the temps on your indoor room.

 

[Robin54]

Its about 18 degrees in the room. The yeast was CML Hells
WDYT

 

[dad_of_jon]

Its about 18 degrees in the room. The yeast was CML Hells
WDYT

https://mangrovejacks.com/products/bavarian-lager-m76-yeast-10g?_pos=2&_sid=04513316e&_ss=rhttps://mangrovejacks.com/products/m84-bohemian-lager-10g?_pos=3&_sid=04513316e&_ss=r
https://www.crossmyloofbrew.co.uk/yeast-specs
the cml yeast seems to have an unusual temp range top end too high for a true lager and too low on the bottom end for a cali common. Id leave it indoors for 7-10 days then evict it down the shed. (garage if you're posh)

 

[Robin54]

depends on the yeast R54 and the temps on your indoor room.

https://mangrovejacks.com/products/bavarian-lager-m76-yeast-10g?_pos=2&_sid=04513316e&_ss=rhttps://mangrovejacks.com/products/m84-bohemian-lager-10g?_pos=3&_sid=04513316e&_ss=r
https://www.crossmyloofbrew.co.uk/yeast-specs
the cml yeast seems to have an unusual temp range top end too high for a true lager and too low on the bottom end for a cali common. Id leave it indoors for 7-10 days then evict it down the shed. (garage if you're posh)

Many thanks DOJ - your input is much appreciated. I must admit I thought the temp parameters for CML Hell yeast a bit odd.