Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Limited lagering lagers
Reply
 
LinkBack Thread Tools
Old 09-17-2012, 07:44 PM   #1
Horseballs
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Shaker Heights, Ohio
Posts: 155
Liked 20 Times on 19 Posts
Likes Given: 7

Default Limited lagering lagers

I've been wanting to make some lagers for a while now without the capabilities to do them justice. With the weather cooling down, I've found I can get a cool ferment with a swamp cooler setup - I've currently got a cal common fermenting at a steady 58 F with very little maintenance. So my wheels are turning, but my lack of experience is keeping me from being confident in my choice of yeast and lager style.

Here is what I am working with: I am confident in my ability to get the swamp cooler into the low 50s F. I have negotiated for the ability to stick a carboy in the fridge for a period of 7 days maximum at a time. What lager style and yeast combination would suit me best with good results? I am very interested in pretty much all lager styles. The yeasts I use for most of my ales are WLP013 and Pacman. I think I also have a jar of WLP029, the WLP810 I am using for the cal common, and packet of notty - but it would be no trouble getting a true lager yeast if my schedule could work for it.

Thank you for any suggestions.

__________________
Horseballs is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2012, 09:20 PM   #2
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

If your going to do lagers make sure you can do lagers. If you are planning a d-rest then you will need around 10 days around 50 to get you around 80% then d-rest. If no d-rest need to keep it around 50 till you hit fg. Then need to get it down to 32 for 30 days+ depending on your og. You will want a true lager yeast for this.

__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2012, 09:24 PM   #3
onthekeg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 1,788
Liked 73 Times on 58 Posts
Likes Given: 15

Default

I use 830 for all my lagers. I even make IPL's instead of IPA's because the ferm fridge is running anyway. I keep that at 48 air temp, and have no issues.
After a couple weeks at 48, I crash in the kegorator for a week or so then into the keg. I keep 8 kegs there and it sits at 35 until time to tap it.

__________________
onthekeg is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2012, 09:45 PM   #4
Horseballs
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Shaker Heights, Ohio
Posts: 155
Liked 20 Times on 19 Posts
Likes Given: 7

Default

I do understand the importance of a lagering period, however my circumstances do not yet allow me to let it go for a month or three in the 30's like I would want to do. Bearing this in mind, would a 10 day 50F ferment + D-rest followed by a 7 day swamp cooler session in the 40's followed by 7 days at ~36F in the fridge and then bottle conditioning produce a decent lager (~1.050) for my purposes, or would I be better of making pseudo lagers with pacman and notty in the 50's?

I'd prefer the more traditional methods, but given my circumstances is it a waste of time? I really enjoy lager styles and will definitely be investing in a chamber for them once I move in the next six months. The reason I don't wait to do it is because with the weather I am able to get my primary temps down to lager temps - but that leaves this issue of needing to ghetto lager.

__________________
Horseballs is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2012, 11:16 PM   #5
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

What styles of lager are you looking to make?

__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2012, 11:39 PM   #6
Horseballs
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Shaker Heights, Ohio
Posts: 155
Liked 20 Times on 19 Posts
Likes Given: 7

Default

Quote:
Originally Posted by beerman0001 View Post
What styles of lager are you looking to make?
Helles, dortmunder, schwarzbier, vienna, dunkel... those delicious toasty crisp german lagers that you can drink liters of. Maybe down the road a bock or pilsner.
__________________
Horseballs is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2012, 10:26 AM   #7
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

The only way to get "those delicious toasty crisp German lagers" is lagering at the right temps for the right amount of time. If you have room in your fridge you can lager them in the bottles after you carb them up. Just put them in the back corner and leave them alone.

__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2012, 11:22 AM   #8
takaboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 7
Default

Has anyone here combined an ale-style yeast for initial ferment, and lager yeast whilst dropping temp?if so how'd it turn out? I have it underway in the primary now and seems ok for a lager (so far!)

__________________
takaboy is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2012, 11:56 AM   #9
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

Quote:
Originally Posted by takaboy View Post
Has anyone here combined an ale-style yeast for initial ferment, and lager yeast whilst dropping temp?if so how'd it turn out? I have it underway in the primary now and seems ok for a lager (so far!)
Once the beer is fermented with the ale yeast you are just wasting your $$ on the lager yeast. There is nothing left for it to do.
__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2012, 01:37 PM   #10
SpeedYellow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 1,163
Liked 118 Times on 100 Posts
Likes Given: 24

Default

Since you're saying that you can't do a lager properly, I'd suggest trying an ale yeast like Wyeast kolsch that will be pretty close to what you want. It does great at 62f, which will make keeping cool much easier. And pitch a ton of yeast and it will ferment quicker. And it doesn't need extended lagering... 1 to 2 weeks is fine. I just made such a kolsch and I'd swear I used lager yeast.

__________________
SpeedYellow 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
WLP 630 Limited Release Berliner Weisse jamest22 Fermentation & Yeast 75 11-27-2013 10:56 PM
Limited Fermenter Space - Can I move beer safely? b-boy Fermentation & Yeast 3 07-23-2012 02:04 PM
Racking with limited equipment LurchBrewBeer Fermentation & Yeast 11 06-18-2012 02:06 PM
Yeast Choice - From Limited Stuff On Hand dktoller Fermentation & Yeast 3 04-04-2012 07:07 PM
Is there a limited amount of time to pitch after aeration jetmac Fermentation & Yeast 8 02-01-2011 08:37 AM