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Old 04-07-2014, 01:05 AM   #11
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I've never brewed a lager before but have wanted to try it out. With decoction mashes and everything else involved it looked a little too complex for me to do. I think that I will try this very soon!

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Old 04-07-2014, 01:01 PM   #12
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I went to Lazy Monk Brewery the other day and they have fantastic lagers. He does a 10 day step fermentation starting out at 50 and raises the temp 1 degree every day for 10 days then cold crashes for a day or two, transfers to bright tanks to carb for a week or so then packages. Doesn't sound like he lagers very long at all and the beers look and taste great.

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Old 04-07-2014, 02:12 PM   #13
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That sounds like an interesting method, I may have to play with it soon


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Old 04-08-2014, 02:59 AM   #14
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Quote:
Originally Posted by airdog_47 View Post
I have made Cream of three Crops, an American Premiun Lager, a Belgain Wit and Maibock... Father is coming to Colorado in the middle of April and is a huge BMC drinker. I have a Pilsner that I make that he does kind of enjoy. When I last spoke with him he was kind of crying at my why I didn't do a Pilsner. So have at it I went ahead and brewed it and will be giving your technique a try to see if I can actually pull this off in a quick manner.

Did you lager the cream of three crops? I'm thinking about doing that one for my first lager.


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Old 04-08-2014, 04:06 AM   #15
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I "lager" every beer, in essence, while it's sitting in a keg in the keezer carbing up.


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Old 04-09-2014, 06:16 PM   #16
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I use a similar method, kind of an accelerated fermentation schedule. I start out at or just below 50F for 5 days or until I see fermentation kind of slowing a tad, then raise the temp 5 degrees a day until it's up to room temp. Works great and the beers go into the keg clean. They take about the normal length of time to clear for me, which is 3-4 weeks. Obviously, the longer it's cold, the clearer it'll get. My kegerator is set so the beer is at 40F, so it takes slightly longer than those who lager closer to 32F. But I don't have a dedicated lagering freezer, so I gotta make do.

For me, the bane of brewing lagers is getting the wort down to below my intended fermentation temperature after the boil. I bought a pump to recirculate ice water for this summer, so that should help. This winter, my tap water was in the mid 40's, so I was able to chill to 48 pretty easily. I loved that. Hated the cold ass weather though.

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Old 04-10-2014, 11:26 AM   #17
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Quote:
Originally Posted by beersk View Post
For me, the bane of brewing lagers is getting the wort down to below my intended fermentation temperature after the boil. I bought a pump to recirculate ice water for this summer, so that should help.
I brew hybrid and lager beers all year long, even during the summer when my groundwater is ~72˚F. I just chill until the wort 6-8˚F above groundwater temp, rack to carboys, cover the tops with foil, then throw them in my cold fermentation freezer until they reach pitching temp. I'm usually pitching the next morning. As long as you're sanitary, this works really well.

The pre-chillers can definitely help get your wort cooler than groundwater, but very inefficiently-- lots of water use for little payback. Plus you've got to use pumps and hoses, which I try to avoid at all costs
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Old 04-10-2014, 02:27 PM   #18
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I seem to remember Tasty saying that he more or less does this with his lagers. He might even turn them around a little faster. So long as you've reached terminal gravity, any reason you couldn't just drop it straight down to 32f after the diacetyl rest instead of ramping it down over time?

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Old 04-10-2014, 08:14 PM   #19
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Originally Posted by pegasus_brew View Post
I seem to remember Tasty saying that he more or less does this with his lagers. He might even turn them around a little faster. So long as you've reached terminal gravity, any reason you couldn't just drop it straight down to 32f after the diacetyl rest instead of ramping it down over time?
No problems crashing it right down if you do a d-rest. I think most brewers slowly chill the beer down to freezing because they don't do a d-rest and want the yeast to clean up the beer more. It shouldn't matter if you do a thorough d-rest.

Brulosopher, I tried to avoid pumps for a long time too, but it's nice to be able to get the yeast pitching out of the way on brew day. I need to get a GFCI outlet then I'm good to go to use the pump.
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