The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > "Natural" lagering?

Reply
 
LinkBack Thread Tools
Old 01-23-2008, 10:21 PM   #1
McCall St. Brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2005
Location: West Monroe, Louisiana
Posts: 1,182
Liked 2 Times on 2 Posts

Default "Natural" lagering?

The temperature in my carboys in my basement in winter is around 57 F. I could probably get it even cooler if I put the carboy directly on the cold cement floor.

If I were to make, say, a Munich lager right now and just keep it cool in my basement, do you think it would turn out well?

__________________
McCall St. Brewer is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2008, 10:23 PM   #2
cd2448
Feedback Score: 0 reviews
 
cd2448's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Haddonfield, NJ
Posts: 603
Liked 4 Times on 4 Posts

Default

i think that's good for fermentation - i'm in the same boat having started a lager last sunday - but don't you need it colder for the actual lagering phase when fermentation is complete? like <40F or something?

__________________
new to the kegging lark.
cd2448 is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2008, 12:09 AM   #3
McCall St. Brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2005
Location: West Monroe, Louisiana
Posts: 1,182
Liked 2 Times on 2 Posts

Default

Well, technically I think you're right. Maybe I should be thinking more in terms of a California Common or something of the sort.

Or, maybe brew a German style lager, but with Wyeast 1007 ale yeast?

__________________
McCall St. Brewer is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2008, 12:29 AM   #4
King of the Swill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Illinois
Posts: 125
Default

For a true lager, fermenting at 55F would be OK, but you want to lager anywhere from 32F to 45F keeping it at a pretty constant temp.

__________________
King of the Swill is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2008, 12:35 AM   #5
HP_Lovecraft
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 197
Liked 3 Times on 3 Posts

Default

What I do, which seems to work well, is place the carboy near the door to my bulkhead. I can then regulate the temperate by how much I open the door.

If I open a little, the temp drops 55 to 45. If I open a lot, it drops down to 35. Not fancy, but does work well enough.

__________________
HP_Lovecraft is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2008, 01:20 AM   #6
cd2448
Feedback Score: 0 reviews
 
cd2448's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Haddonfield, NJ
Posts: 603
Liked 4 Times on 4 Posts

Default

I've got this lager fermenting right now, it's about 50-55 in my basement. Then I'm going to move it to secondary (glass carboy) after two weeks - and plan to just stuff the whole thing in the fridge (which is about 40F). Is that going to work?

FTR, I used S23 dry lager yeast, the LHBS said it wouldn't be so adversely affected by warmer (high 60's) temps, but because it's so cold here (near Philly) it's cold enough anyhow.

__________________
new to the kegging lark.
cd2448 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My "Mostly natural" Lagering setup - with pics... Mike-H General Techniques 11 12-05-2010 06:47 AM
"Lagering" Ambient-Temp Lager paint_it_black General Techniques 3 09-07-2010 10:44 PM
Using "natural" spring water from ground gifty74 All Grain & Partial Mash Brewing 2 04-10-2009 07:24 PM
Natural ferment "church wine" Q: Waboom!! Wine Making Forum 16 02-17-2007 02:50 AM
A Good "Lagering" Temp for my "HefeLagerAle"? Evan! General Techniques 0 10-26-2006 08:25 PM