Lagering?

[saker999]

I'm new to AG brewing and want to learn about larger.
What is lagering?
Rich

 

[shocker]

German for "storing" ....what gives lager its common name .

 

[keith1664]

Lagering - a period of ageing at cold temperatures to allow undesirable flavours and aromas to dissipate.

 

[saker999]

I guess my real question is;
Does anyone know a good book or the best place to get info on brewing larger?
I've brewed a few ales and got the bug and want to give it a go. I know every stage is different and want to make sure I get it right first time.
I've got Dave Lines book, The Big Book of Brewing and he gives a little info but nothing about Largering!
Rich

 

[Mark1964]

come round here tomorrow when we make this pilsner. We were wondering about the lagering process to whether to lager in a corny keg in the garden shed or bottle after primary fermentation and then store bottles cold as in 0 degrees

 

[Dunfie]

Okay, since no-one else is going to say it I will take the bait.

I guess my real question is;
Does anyone know a good book or the best place to get info on brewing larger?

How large do you want to go? :whistle:

Okay, now we have got that out of the way - you want to know about LAGER. As Keith mentions, lager is derived from the term lagering which is essentially an extended period of cold storage. The term has become synonymous with continental pale beer styles (and also the rubbish that gets brewed and sold over here).

There are a couple of older books from the Classic Beer Style Series that discuss the styles but are very much focussed on the US market. One is called Continental Pilsner and the other is Bavarian Helles. Both are interesting reads but both get bogged down in decoction mashing - however they do give some good ideas for recipes to try.

The bottom line is that the brewing technique that you use for a british ale can be used for a continintal style beer too. You are best to use pilsner and lager malts as a base but the hot side of the process is exactly the same. The big difference comes from the cold side of the process. Lager yeast need to be kept colder during fermentation so as to surpress the off flavours. So whereas you might ferment at 20C for an ale you will probably be looking to ferment at around 12C (or lower) for a lager.

Once that is finished you are then looking to "lager" the beer to allow it to mature, kick off some of the undesired flavours and generally smooth off.

 

[saker999]

The "Larger" the better. I didn't even notice!
Thanks
And thanks for the offer but Yorkshire is just a tad too far!
I'll have a look at the book.

 

[Mark1964]

was only messing anyway good luck on the brewing :thumb:

 

[aneray]

And thanks for the offer but Yorkshire is just a tad too far!

Not if you get the chance to watch the Mighty Tigers and finish up with a visit down Waterhouse Lane, that's if its still there after all these years .

 

[Mark1964]

sorry all the prostitutes have gone from there now try walker street. Funny how you know about that street isnt it :lol:

 

[shocker]

Cant leave you on your own for five minutes , honestly , Neil ! :shock: :nono: :nono:

:rofl: :rofl: