daz57992

Recipes 

Hi all,
This is my 1st lager. I done it from whole grain and i ended up with about 12 litres in my fermenting bin. It bubbled away with some vigor for about 2 days and now it has stoped all together after 3 days.
Is in in a cool part of the house at the moment.
What would you good people advise please? Is it ok or should i be doing anything else and how long will the whole process take please ?
Many thanks all

Charlie_in_TX

Recipes 

How cool is the cool part of the house?

daz57992

Recipes 

It is cold in Wales at the moment and about 63f where it is in the dark in the bedroom. Is that ok for now please ?

zacster

Recipes 

63 is kind of high for a lager. I brewed one on Sunday myself and I was worried at 56f. I got it down to 52 but today in NYC it hit 60 outside. I depend on normal winter cold for my temperature control and I haven't been home yet to see how warm the beer got. Tomorrow is going to be even warmer, but I'm going to try a water bath to keep the temp down. My cold water tap is at 44 and I'll just cycle through every now and then.

__________________

• Bottled and drinking:American IPA, a little over-carbonated in the bottle. Not bad if you let it settle out
• Bottled and waiting:All-grain American Lager (first all grain) - Still flat after 6 weeks.
• Bottled and waiting:Irish Dry Stout. Didn't get the water from Dublin though
• In primary:Stone Ruination clone, except I didn't hit the gravity. It is still good though.

Ya know, they're like rabbits, except they do it solo

johnp

Recipes 

Lagers are usually fermented in the low 50's and then 'lagered' in the 35-45 degree fahrenheit range. Do you have the ability to lower the temp of the beer?

zacster

Recipes 

My brew was back up to 56, so I'm OK. But, yea, you'll need to go lower, and have the ability to lager. But here's the trick. A garbage can that your carboy will fit in, filled with water, and ice bottles that are cycled in as often as you can. Keep about 3 or 4 in the can and the same amount in the freezer. It'll hover around 36 or so depending on the outside temp.

__________________

• Bottled and drinking:American IPA, a little over-carbonated in the bottle. Not bad if you let it settle out
• Bottled and waiting:All-grain American Lager (first all grain) - Still flat after 6 weeks.
• Bottled and waiting:Irish Dry Stout. Didn't get the water from Dublin though
• In primary:Stone Ruination clone, except I didn't hit the gravity. It is still good though.

Ya know, they're like rabbits, except they do it solo

SirBrewsAlot

Recipes 

Depends on the yeast you used as well. Some lagering yeast are designed to be fermented between 58-68 degrees if you can't meet the typical cooler lagering temps.

daz57992

Recipes 

I used saflager yeast. I could put it in the garage but im afraid it will freeze in there as its around 0c at the moment and forcast for colder soon.
It looks as though iv spoiled it then ?

johnp

Recipes 

No it's not spoiled. It may or may not taste 'to style' but I'm sure it will be drinkable.

daz57992

Recipes 

So iv racked it into another bin after a week. how much longer do i leave it like this please ?