subwyking

Recipes 

what is a poor man's method to lagering, besides putting the carboy outside?

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bikebryan

Recipes 

Lagering outdoors isn't all that great. You need to keep the solution at a fairly stable temperature during lagering, and you really can't get that by keeping the fermentation vessel outside.

Face it, if you are getting into making lagers, you really need a lagering fridge/chest freezer or homemade chilling box.

2nd Street Brewery

Recipes 

You can use a tub which is big enough to hold the bucket or carboy along with enough water to cover about half and room for ice once you get the temp of the water down to about 35-36 degrees you can maintain it by adding more ice once it melts. You just have to keep watching it to maintain the temp. Kind of labor intensive.

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Orfy

Recipes 

Can you use pilsner malt with Ale yeast?
How would that turn out?

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ScottT

Recipes 

Yes you can as long as it's a Kolsch yeast like White Labs WLP029 - "From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age"Attenuation: 72-78; Flocculation: Medium; Optimum Ferm. Temp: 65-69

Another that will work is:

WLP060 - "Our most popular strain is WLP001-California Ale yeast. This blend celebrates the strengths of California - clean, neutral fermentation, versatile usage and adds two other strains that belong in the same" clean/neutral" flavor category. The additional strains create complexity to the finished beer, and will taste more lager like than just WLP001. Hops flavors and bitterness are accentuated, but to the extreme of WLP001. Slight sulfur will be produced during fermentation. Attenuation: 72-80; Flocculation: medium; Optimum Ferm. Temp: 68-73

It will turn out slightly more fruty than a true lager yeast but it will still be light and crisp.

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Scott

Primary: Empty

Secondary #2: Empty

Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen

Walker

Recipes 

You don't HAVE to use those particular yeasts with pils malt (I think orfy was asking a general question about whether he could use ingredient XXX with yeast YYY, right?)

Malt is malt.
Yeast is yeast.
Put them together, and they will make beer.

A pils extract with any ale yeast will make something you can drink and (likely) enjoy. It might not be anything like a lager, but there's no reason you can't use (for example) irish ale yeast with a pils malt.

-walker

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PeatReek

Recipes 

The other posts have answered your question in lots of ways, I just wanted to agree with ScottT that, if you want to get a lager-like product (light, crisp, with little "fruity" ester flavor) with an ale process (ferment at 60+, little or no lagering) then the Koelsch yeast is a really good bet.

I previously posted my pils-malt-plus-Koelsh-yeast recipe here; I used almost exclusively light malts and nothing but Saaz hops and, at the end of secondary, it definitely tastes a lot like a Bohemian pils. I was pretty enthusiastic in that other post; having tasted it after secondary (but still uncarbonated), I'm a little more circumspect. It's definitely good and I'll enjoy drinking it, but it's a bit off of Pilsner Urquell. Which should be no surprise, since the process is totally different

Next time I'll try a decoction mash with essentially the same ingredients (will lose the Munich, though, and may use only dry extract rather than syrup). But this one has the crisp maltiness and Saaz flavor & aroma that appeal to me in a pilsner, so I'm not disappointed.

Orfy

Recipes 

I often wondered in the past what the difference between Lager and Ale was.

The end product is obvious, It is here anyway.

Commercialy an Ale is normaly darker heavier and tastier and severed warmer, Larger is normally fizzier colder and more watery than Ale and usually drank by "larger louts"

But since my homebrew eduction I now know the difference but am not sure I'll be tempted into putting in the extra effort required to brew it.


It is normally or should be:

Brewed with a pilsner type malt?
Fermented at a lower temp than Ale using a bottom fermenting yeast.
Secondary fermented at a just above freezing for longer than Ale.
Can still be hoppy and full bodied?

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GET THE GOBLIN
Have a beer on me.

ScottT

Recipes 

No, he was asking what ingredients to make a lager like product using those ingredients.

This is true but he was specificly talking about lagering without adequate temp control. And how to achieve a lager like product using pils malt and an ale yeast. Irish ale yeast ain't gonna get that done and neither are most British ale yeasts.

__________________
Scott

Primary: Empty

Secondary #2: Empty

Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen

subwyking

Recipes 

so ive gotten one suggestion the carboy in water thing. anyone else got any ideas?

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Brewing as often as life will let me.