billc68
Well-Known Member
I want to make a few Lagers properly, I have made a Cooper's European Lager which does use a lager yeast and it turned out fine, at room temperatures.
I have since tried a Dutch Lager from an Extract/Grain kit and a Cerveza using California Lager yeast and an all liquid kit. The Dutch Lager, never took so I tossed in a Cooper's yeast after 24 hours and it seemed to brew and clear fine, tasted great on kegging day but now tastes awful (will try again after a few weeks in keg and I do have 12 bottles as well) The Cerveza seems to have also brewed fine at room temp but was taking forever to clear so I put my carboy in my keggerator, that might have been a mistake, we'll see.
I have everything I need to make a German Pils.
So now I want to do it right. I think I have gotten pretty good with ales, so what do I need to do. I plan to use my keggerator as a laggering fridge, I know there is a temp variance, so I plan to insulate the bucket and carboy so the temp inside will vary a lot less than the air in the fridge.
So far, after all my research, the only thing I really know is to ferment at 33-50 degrees, that's it. Don't know how long to ferment, how long to rack and bottle etc.
I read something about slowly reducing temps etc.
This winter I plan to make lager in my garage, I have a small heated room and plan to get a more sensitive thermostat so I can keep the temps around 40 during the winter months.
I have since tried a Dutch Lager from an Extract/Grain kit and a Cerveza using California Lager yeast and an all liquid kit. The Dutch Lager, never took so I tossed in a Cooper's yeast after 24 hours and it seemed to brew and clear fine, tasted great on kegging day but now tastes awful (will try again after a few weeks in keg and I do have 12 bottles as well) The Cerveza seems to have also brewed fine at room temp but was taking forever to clear so I put my carboy in my keggerator, that might have been a mistake, we'll see.
I have everything I need to make a German Pils.
So now I want to do it right. I think I have gotten pretty good with ales, so what do I need to do. I plan to use my keggerator as a laggering fridge, I know there is a temp variance, so I plan to insulate the bucket and carboy so the temp inside will vary a lot less than the air in the fridge.
So far, after all my research, the only thing I really know is to ferment at 33-50 degrees, that's it. Don't know how long to ferment, how long to rack and bottle etc.
I read something about slowly reducing temps etc.
This winter I plan to make lager in my garage, I have a small heated room and plan to get a more sensitive thermostat so I can keep the temps around 40 during the winter months.