King of the Swill

Recipes 

I do not have the set up to brew lagers but would love to do it. Has anyone had success with a Kolsch that had the primary and secondary with temperatures around 65 degrees? Would a California Steam do well at that temperature? I realize that best results for lagers are around 50 degrees, but right now I don't have the equipment. If anyone has had success with a lager at around 65 degrees, please let me know.

Beerrific

Recipes 

At 65:
Lager? no
Kolsch? probably
Steam? yes

Axegod

Recipes 

I do not have a fridge/freezer for lagering...but came up with a soltions....a styrofoam wrapped laundery sink with a lid....keeps beer around 50 degrees when I add ice every other day.

Try this lnk for something cheap and easy:

http://sdcollins.home.mindspring.com/FermentationChiller.html

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Primary : 5.5 G of Hard Cider
Secondary:
Bottled:
On Order: Got it all..for a few months
Thinking about: Plisner malt and saaz hops
Drinking: 5 G- Kidney_Punch Wine, 10 G Canadian Pils, Euro Pilz

Axegod

Recipes 

P.S. Most lager yeast will get a funny/fruity taste to it if it is fermented at a higher temp. Basically lager yeasts are more durable at lower temps where off fruity/off flavours cannot develope as a by-product of the lager yeast. Ale yeasts, respected for fruity notes, are not hardy @ lower temps. When you put a lager yeast at ale temps, your beer will ferment, and will act as an ale - but will also have the off flavours since the lager yeast is working out of its element.

__________________
Primary : 5.5 G of Hard Cider
Secondary:
Bottled:
On Order: Got it all..for a few months
Thinking about: Plisner malt and saaz hops
Drinking: 5 G- Kidney_Punch Wine, 10 G Canadian Pils, Euro Pilz

landhoney

Recipes 

Is making a good lager possible @ 58 degrees F ?

Yuri_Rage

Recipes 

Maybe.

If you want lager-like qualities at ale temperatures, try a REALLY clean ale yeast strain like Nottingham, then, after your beer has carbonated, set your fridge as cold as it goes (almost freezing is good), and condition your beer for another month or two.

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Axegod

Recipes 

Here is a link with popular lager yeasts and their recommended temps:

http://www.wyeastlab.com/beprlist.htm#lager

I personally did 2 "lagers" @ low-mid 50 degrees and both tasted like lagers - not ales. I would try it if you could do high 50's....and maybe try to add a bit more hops for bitterness to hide any possible fruity flavours. But high 50's seems to be pushing the limit.


Some people will also correctly point out that the 50's range is for primary fermantation and that just above freezing will be the true way to lager for several weeks. Most of the north american breweries do not "lager" for weeks on end...they just primary and secondary ferment it for a few weeks.

Cheers

__________________
Primary : 5.5 G of Hard Cider
Secondary:
Bottled:
On Order: Got it all..for a few months
Thinking about: Plisner malt and saaz hops
Drinking: 5 G- Kidney_Punch Wine, 10 G Canadian Pils, Euro Pilz

Beerrific

Recipes 

Yeah I am pretty sure that for a generic lager it would be ferment at about 55, lager at 45 or lower.

Yooper

Recipes 

I fermented my maibock at 50, secondary at 55, then lagered by gradually dropping the temperature 5 degrees per day until it hit 34, then lagered for 4 weeks.

I did this in the dead of winter in my basement/pantry and using an igloo cooler and ice bottles. For summer, even with a basement, it won't be possible for me. Next winter, I'm going to try a couple of different lagers, but we're keeping the maibock as a spring staple!

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

landhoney

Recipes 

The wine lab I work in is set to 58 degrees, but I can lower it to 55 - but not any lower. We have a large walk in cooler but its set at 38 degrees but that's obviously too cold. Looks like I have to try it once and see, and if it doen't work I'll try something else.