scubastevewhite

Recipes 

I would like to brew a lager and have a question about kkeping a lager cool while fermenting. Is it as simple as putting the batch/bucket in a cool dark corner or do I need to put in a cooler.

Oh and by the way....any brewers in far northeast houston? Say.....Kingwood/Humble Atascocota?

sS

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Yooper

Recipes 

A "cool dark corner" might work just fine if your corner is in a basement and around 50 degrees. Most lager yeast work at 48-55 degrees. After fermentation is finished comes the lagering phase. I lager mine at 34 degrees for 6-12 weeks, depending on the "size" of the beer. A maibock, for example, ferments out in about 2-3 weeks at 50 degrees, then I rack and lager for 12 weeks at 34 degrees. (I do a diacetyl rest before racking, if needed).

So, you may be able to manage it just fine as long as you have the lagering ability.

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scubastevewhite

Recipes 

Lucky me I guess...My wife runs a flower shop from home so I have a rather large cooler that she keeps her flowers cool. Don't know why I didn't snap to it quicker, would've tried it along time ago.

The only way I am going to get a small corner in the cooler is if I brew a beer of her choice first. No problems there

sS

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Everybody should believe in something.....I believe I'll have another.

jpuf

Recipes 

Hard to imagine a corner cool enough in Houston... You might want to try the ice water bath trick.

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