Lazy Lager

[earthwormgaz]

Is it possible at all to brew lager without using a fridge and temperature control and all that?

With my AG real ale, I can do the brew and just leave it to ferment/condition on the floor at the back of the kitchen. I much prefer ale anyway like, but if I ever fancied a dabble?

 

[zgoda]

Yes, just find proper yeast for your temperature range (Wyeast California Lager, for example).

It will not taste and smell as "normal Lager", it will always be somewhat fruity.

 

[Swift Pint]

Nice one Z, I hadnt realised that a lager yeast like that would ferment that warm!

I'd also suggest checking out a kolsch yeast. Whilst technically being an ale yeast it gives a clean crisp flavour more like a lager - this will also ferment at the same temps as ales. :thumb:

 

[earthwormgaz]

I just read something about putting your fermenting barrel in the bath full of floating bottles of frozen water from the freezer ... that means no bath for two weeks, but cheap lager ... hmm

 

[keith1664]

I'm currently drinking my attempt at a lazy lager. Lager malt a touch of caramalt, saaz and fermented at 18 degrees with US-05. Tastes more like Summer Lightening than a lager.

 

[graysalchemy]

Why not brew in winter leave it in a cold garage or shed. After all that is how they used to brew lager, isn't it :hmm:

 

[keith1664]

Why not brew in winter leave it in a cold garage or shed. After all that is how they used to brew lager, isn't it :hmm:

Good idea, maybe a little bit late for that now though.

 

[Mark1964]

WLP 029 kolsh yeast will make a good lager just ferment an normal temps

 

[zgoda]

Why not brew in winter leave it in a cold garage or shed. After all that is how they used to brew lager, isn't it :hmm:

I'm brewing all my lagers that way. With some forward thinking it's possible to make 6-7 batches during winter time here (less in UK, I think). Having dedicated freezer for lagering purpose allows to extend into spring - I don't have fermentation fridge, only freezer for lagering so my beers have to finish fermentation while it's still cold enough in my basement (usually late march/early april).