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Old 12-20-2011, 07:02 AM   #31
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Thanks Revvy, knew that it wasn't a second fermentation but wasn't sure if i should rake in a secondary bucket.

60 days is a long time.

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Old 12-20-2011, 11:27 AM   #32
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Thanks Revvy, knew that it wasn't a second fermentation but wasn't sure if i should rake in a secondary bucket.

60 days is a long time.
Not for perfection. Many beers are lagered or even secondaried for much longer.
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Old 01-06-2012, 01:06 AM   #33
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This beer is a homerun 2 weeks in the keg. Bottles aren't carbed yet so other recipients will just have to wait. The safale always ferments through in 10 days or so, so it was shorter than anticipated. I did cold crash and rack to secondary for lagering at 30 days though. Came out very clear. Im impressed and can't wait to brew it again. Gratitude!

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Old 01-06-2012, 02:22 AM   #34
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Revvy,

I'm following in your footsteps and I currently have a bock 'lagering' in my shed. I have it wrapped in a sleeping bag in order to prevent it from freezing. I plan on kegging it this spring and I have you to thank for inspiring me to do this.

Cheers,
Ken

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Old 01-24-2012, 12:40 PM   #35
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I was hoping to ghetto lager it but we never got the low temp as we did the last few winter in Ireland. Last year was so cold that water froze in the pipes and the toilet bowl.

So I will have to lager it in my fridge. The problem is that I have 3 beers in fermentation, 1 ale and 2 lagers, that have to be finished by lagering them. The second problem is that I only have a small fridge at home ( big enough for a 33l bucket but not much more when bucket is in the fridge).

So my question is what is the minimum amount of time you can lager it to make it descent? I was thinking 10 days each because I actually need my fridge for food stuff and such.
Should I go longer? or write them off and hope for the best?

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Old 01-24-2012, 01:55 PM   #36
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I was hoping to ghetto lager it but we never got the low temp as we did the last few winter in Ireland. Last year was so cold that water froze in the pipes and the toilet bowl.

So I will have to lager it in my fridge. The problem is that I have 3 beers in fermentation, 1 ale and 2 lagers, that have to be finished by lagering them. The second problem is that I only have a small fridge at home ( big enough for a 33l bucket but not much more when bucket is in the fridge).

So my question is what is the minimum amount of time you can lager it to make it descent? I was thinking 10 days each because I actually need my fridge for food stuff and such.
Should I go longer? or write them off and hope for the best?
I don't know, it really all depends on if there's "crap" from fermentation that needs to be lagered out of it. It's really one of those things that you do until it's "done."

One thing you might consider. I read MR Wizard's collumn in BYO just about a year ago this month where he was advocating not racking to a secondary and bulk lagering, instead he recommended bottling it and lagering in the bottle.

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Originally Posted by Mr Wizard March/April 2011

I am making a classic style Pilsner and was wondering how long I can lager the beer in the secondary fermenter and in the bottles? Is two months in the secondary too long? Should I condition it longer in the secondary or in the bottles?
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I think this question probably will generate two very different answers depending upon who you ask. In this case you asked me and will get my take on it. Let’s back up . . . why lager beer at all? The most common reasons cited for lagering, or aging before serving, are diacetyl reduction, acetaldehyde reduction, clarification and carbonation.

Some folks talk about flavor maturation, flavor mellowing and beer stabilization when they talk about lagering, but these are all different terms for the four objectives I cited. The only thing that should be performed before bottling is clarification, and this only needs to be done partially since yeast is needed for bottle conditioning and the bottle bottom serves reasonably well to keep yeast sediment out of the beer, provided that some care is exercised when moving bottles around and when the beer is poured.

I suggest fermenting your lager until the final gravity is stabilized and then allowing it to sit at the fermentation temperature for a few days to give the diacetyl and acetaldehyde reduction steps a solid head start, if not more than enough time to be complete. Move the beer to a cold place, such as a refrigerator or snow bank for about a week. The cold temperature will knock a lot of the yeast out of solution and make racking easier prior to bottling. I then would rack, prime and bottle.

If you want to hold your Pilsner for a couple of months prior to drinking I would suggest the hold step after bottling because the bottle has everything you need for lagering; yeast, beer, fermentable sugars and a mechanism to hold the carbon dioxide in the container (the bottle cap). This is of course not traditional for lagers. Most lagers brewed in the old days, which is what brewers often reference when discussing “traditional” methods, were aged in large tanks or barrels and then moved into smaller barrels where they would be transported to the tavern for serving.
Can you bottle and fit them all in your fridge or something?

It's funny you posted this question about this particular beer. I'm in the process of trying to build an uber-ghetto lagering box to lager this particular beer.
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Old 01-24-2012, 02:03 PM   #37
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It would amount of the same 54 pints size bottles or a 33L sized bucket. I haven't racked it in a secondary. I think I will just leave them 10 days in the fridge then bottle. Just wanted to try a lager or 2. No biggies if they are not perfect.
Thanks Revvy.

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Old 02-03-2012, 04:07 AM   #38
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I brewed this as my superbowl beer this year. Yeah, I've been 'sampling' it. Wow Revvy, this is fantastic! The maltiness of this brew just amazes me! It is one of the best that I have done!

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Old 02-11-2012, 02:18 PM   #39
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I started 10 gallons of this on Thursday 2/9. I'll know how good it is in about 3 months. I have a fridge for lagering.

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Old 02-11-2012, 02:20 PM   #40
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Wow guys. I'm honored.

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