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Old 09-11-2012, 09:44 PM   #11
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I still need to complete my quest of re-researching my previous findings. Gettin about time to finalize a recipe for next month.
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Old 01-13-2013, 02:05 PM   #12
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I'm brewing a 2.5 gallon batch with (I think) 3.5#s German Pilsner and 1.5#s 2 Row, with bittering with Perle and flavouring with Tettantger. Going to use Notty at 58-60 degrees as it comes out way too clean for my ales at that temp. My basement/house is super cool, but still not really lager temps. Notty fit the bill for the temp, but the flavour is kind of clean for how I want my ales.

Anyways, curious on if I should try to lager this one, or just treat it as I would my ales?

What did you decide to try OP?

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Old 01-13-2013, 02:16 PM   #13
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Well,I guess the muses had other plans. I bottled up a happy accident yesterday that tasts like a light lager,ice beer,lime thing. I used NZ hops throughout with 2/7g Cooper's ale yeast packets. I was trying to use up some odds-n-ends I had laying around.
2lbs rahr 2-row
2lbs marris otter
.5lb crystal 20L
.5lb carapils
2lbs Munton's plain extra light DME
1lb Munton's plain light DME
.5oz super alpha bittering
1oz motueka flavor
1oz pacifica flavor/aroma
It came out of primary tasting crisp with a bit of herbal lime flavor & a little aroma of same. Light gold color I'm sure will darken just a tad. But the malt reminded me of a light lager ice beer. But a bit more euro. We'll see in 3-4 weeks when it's fridge time!
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Old 01-16-2013, 02:20 PM   #14
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What about the California Wyeast that has a temp range of 58-68 Degrees? I enjoy lagers as well and I am planning to do a lager using this yeast at a temperature of around 68 or less.

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Old 01-16-2013, 02:57 PM   #15
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Try it at 60-62F. It will be a bit cleaner.
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Old 01-16-2013, 03:37 PM   #16
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I use Nottingham for the beers I brew for my wife. I've found that if I mash around 148F, don't use much crystal malts, and ferment around 60F internal temp my beer has a very light, lager-like characteristic. Sticking the kegs in a fridge for a couple of weeks also helps a lot.

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Old 01-16-2013, 07:58 PM   #17
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So just a quick question is it better to place a yeast it the middle of its temperature range? Or is the lower end of its range better for it all around? Sorry to semi thread jack this.

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Old 01-17-2013, 02:03 AM   #18
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Depends on what you want. If you're looking for clean, ester free beer go for the low end. Higher temps create more flavors, but also more off tastes. The middle range is usually a good compromise.

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Old 01-17-2013, 10:48 PM   #19
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Thanks for this thread. I've been wondering how to make an imitation lager/ale myself.

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Old 01-17-2013, 10:58 PM   #20
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My 2c: California Ale/American Ale/1056/001 is very clean when cold (60-62 degrees), at least in my experience. Kolsch yeast would be good, as would California Lager yeast, or Alt yeast. I also like the Wyeast 1728 Scottish Ale when fermented COLD. Also clean. (the White Labs strain I've read is the same strain, but Wyeast rates their temp range a lot lower, down into the mid 50s so I'm not sure).

The problem is even the cleaner strains aren't going taste lager-like in the upper 60s/lower 70s. You'll still need to keep those temps down. I too have no refridgerated set up. As someone said above, a plastic bin full of water swapping out ice will do the trick. I ferment both my Kolsch and my Cal Common at 58-60, and I'm able to "lager" them both around 40 with that method.

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