Quote:
Originally Posted by Tnack
Looking at this as my first lager.
In theory, if I were to brew next week, I could keg it early October, then enjoy towards Halloween (and Thanksgiving if it's not gone)?
Do you lager before or after secondary ferm?
Where's the quickest/easiest place to get 830?
Your support is appreciated.
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I made mine in july and started started drinking it in september. So, I don't see why not. The way I made it is similar to all of my lagers. I made a large starter (3 liters +) and let it build up on my stir plate @ 50. If you don't the means to do this or the time I would suggest using Saflager W-34/70 dry yeast (probably would need two packs).
I ferment my lagers @ 50 degrees for around two weeks. I don't do D-rests often, but others suggest it. So, to be safe I would let it warm up to 60+ for a two days. Then transfer to the secondary or serving keg and lager for as long as you can (I did 4 weeks on this one) the colder the better. I usually put the keg on C02 for the last two weeks of lagering to save time.
This year I am using the same amounts of spices/pumpkin, but making a stout instead. We will see how that goes.
All-Grain - Streetfront Pumpkin Lager
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