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marshman · 08-29-2006, 03:56 AM

I've been reading and reading and having a tough time finding a few pieces of info. Searching gets me hundreds of returns, I haven't the time to search through them all.

Is it REALLY a lager if it's not fermenting below 50 degrees or so?

What is a cyser? A Cider/mead blend of some sort?

This place rocks, by the way. Bottoms up!

magno · 08-29-2006, 04:06 AM

Technically I dont think its a lager unless bottom fermenting yeast is used. This yeast is best fermented at lower temperatures, although this is not mandatory (steam beer).

Cyser is, as you guessed, mead with apples. mead with grapes is called pyment, with any other fruit it is called melomel. There are a few other sub-classes of mead, but they escape me right now.

- magno

**Ize** · 08-29-2006, 04:23 AM

Quote:

Originally Posted by magno

Technically I dont think its a lager unless bottom fermenting yeast is used. This yeast is best fermented at lower temperatures, although this is not mandatory (steam beer).

Cyser is, as you guessed, mead with apples. mead with grapes is called pyment, with any other fruit it is called melomel. There are a few other sub-classes of mead, but they escape me right now.

- magno

Magno! U forgot the last...

"This place rocks." !!!!

And I couldn't agree more.

Ize

magno · 08-29-2006, 04:39 AM

Quote:

Originally Posted by Ize

Magno! U forgot the last...

"This place rocks." !!!!

And I couldn't agree more.

Ize

My mistake. Without a doubt this place does rock

**Yuri_Rage** · 08-29-2006, 05:15 AM

Quote:

Originally Posted by marshman

Is it REALLY a lager if it's not fermenting below 50 degrees or so?

I'm sure you'll find opinions that differ, but lagers are traditionally brewed with lager yeast (bottom fermenting as previously mentioned) at cooler temperatures. Lager (loosely translated) is German for aging, which is an integral part of this brew style. The fermentation takes place over a longer period of time than most ales, and the beer is typically aged for at least several weeks, if not months, to mellow the flavor.

Steam beer, on the other hand, is brewed like an ale and fermented at ale temperatures, but lager yeast is used. Usually it has a pronounced hop bitterness and aroma, and it's often (IMHO) a pretty good beer.

And...this place rocks.

Brewsmith · 08-29-2006, 05:39 AM

I would have to say that it isn't a lager unless it is (a) fermented with a lager yeast at cold temperatures and (b) actually lagered for a period of time. Which is why CA Commons are not lager, the high fermentation temp, and the fact that you can "lager" an ale, but it is still an ale.

**Ize** · 08-29-2006, 05:39 AM

Quote:

Originally Posted by Yuri_Rage

I'm sure you'll find opinions that differ, but lagers are traditionally brewed with lager yeast (bottom fermenting as previously mentioned) at cooler temperatures. Lager (loosely translated) is German for aging, which is an integral part of this brew style. The fermentation takes place over a longer period of time than most ales, and the beer is typically aged for at least several weeks, if not months, to mellow the flavor.

Steam beer, on the other hand, is brewed like an ale and fermented at ale temperatures, but lager yeast is used. Usually it has a pronounced hop bitterness and aroma, and it's often (IMHO) a pretty good beer.

And...this place rocks.

I thought if you were lagering you had to maintain 50 degrees maximum, but the NB cacatalog puts it between 45 and 60 for their lager kits for 3 to 4 weeks. (your choice of wYeast of course)

(Also, I'm screwed, unless it's winter, my basement hovers between 72 and 76 degrees... Tell me how happy I am??? Ales in the summer, lagers in the winter?)

For the record... Anchor Steam rocks!

And yeah, I've said it before, this place rocks....

oops.

Ize

Brewsmith · 08-29-2006, 05:41 AM

And I almost forgot...

This place rocks!

**Ize** · 08-29-2006, 05:43 AM

Quote:

Originally Posted by Brewsmith

And I almost forgot...

This place rocks!

Ize

marshman · 08-29-2006, 01:28 PM

The lager question is a toughie...If I use a lager recipe and lager yeast and age for several months at the 68-ish degrees of my basement, will it still be lager? Is the 'lagering' temp the essential aspect, or the yeast?

Can it freeze? I'm considering brewing and using my February garage for the lagering, but wonder about the effect on the reeeeally cold storage on the yeast. As long as I keep the doors closed, as I would obviously be doing in Feb, the temp stays pretty consistent, but it's still nothing I'd have any real control over. Would I be better off using the warmish basement?

Thanks for the guidance.