Lagering method

[ScottM]

So now that I have my fermenting fridge up and running I fancy trying my hand with a true lager.

I've done a brief search and this yeast seems to tick all the boxes....

http://www.the-home-brew-shop.co.uk/aca ... Yeast.html

Has anyone used it before? Comments? Other recommendations?

Also, what is the best process for lagering? I was thinking 2 weeks at 12-13 degrees and then a certain period of time below 10 degrees? What sort of timescales are best for lagering? Is it all done in the primary or should I transfer to secondary for the lagering process?

Thanks :)

 

[Muddydisco]

Here's a Link to my Thread where Aleman explained the Lagering to me

http://www.thehomebrewforum.co.uk/viewtopic.php?f=36&t=9023&p=93811&hilit=Black+lager#p93811


Never used that yeast sorry

 

[ScottM]

Great info, thanks for that!

I was looking at the Saflager W-34/70 that they sell. A quick google found good results with it.

How did your lager turn out? It's quite a process, worth it?

Cheers

 

[Muddydisco]

It was great, very clean and crisp although black!!
I never really followed up any details on the fermenting etc.
From what I can gather it took around 4 weeks fermenting racked into secondary and I left it lagering at -2c for about 3 weeks then the Diacetyl rest and kegged.
The yeast was great had no problems with it, would certainly be brewing this again but cold steeping the black to lose the roast flavour and just get colour.

 

[ScottM]

Ideal. That's given me some food for thought.

I'll wait till winter sets in then I'll give it a go, that way my fridge won't be working it's backside off to keep the low temps