B0rnFrustr8ed
Well-Known Member
Yeah, I'm crazy doing a lager for my first brew, but here's the rundown:
I'm a big fan of beer. Probably like most of you, I started in the college macro-swill world of beer, began experimenting with different styles and bolder flavors, and never looked back. In general, this leads into the realm of ales, and I LOVE me some ale, but--being from the Cleveland area--the beer that originally captured my attention is Great Lakes Eliot Ness (a Vienna-style amber lager). This lead me toward Marzen and Oktoberfestbier: I nearly lost my mind when I first drank Spaten Oktoberfest (draught). Long story short, this family of German ambers occupies a special place in my heart.
Anyway, after years of talking about it, I finally bought home-brewing gear (the bucket, carboy, bottle-condition way) and a "German Oktoberfest" kit that includes malt, LME, DME, yeast, etc.
I'm currently in secondary fermentation (in a carboy), but a few questions have arisen:
1. The included yeast could work at lager or ale temperatures. I have chosen to ferment as a lager. This is the best way to stay true to the style, correct?
2. The instructions were to primary ferment for 10-14 days before moving to secondary/lagering. After 14 days, I moved from the bucket to the carboy. However, when I tested the gravity, it was 1.025 (from the OG 1.056). The recommended FG is closer to 1.015. I had read that keeping the beer with the dead yeast for too long can cause off flavors to leach into the beer, so I freaked and pulled the trigger. Did I mess it up by transferring?
3. I kept the carboy at about 50 degrees for a couple more days because I was afraid to go to lagering without reaching the FG, but I wanted to follow the directions, so I ended up cooling it soon after. I didn't test the gravity before I started cooling it (to about 33). Did I jump the gun again?
4. It's been lagering for over a month now, and I guess it's time for bottle-conditioning (if the batch isn't ruined). There is priming sugar to add for this, but what I'm wondering is that if I haven't reached FG, is there enough sugar in there already to carbonate? Or should I still add all/some of the sugar?
5. It says to bottle-condition for 2-3 weeks. How long should I REALLY condition?
6. Considering my current situation, what do you think is my BEST course of action to make the best beer possible? I'm worried that my impatience could have ruined the batch.
Thanks for any help.
I'm a big fan of beer. Probably like most of you, I started in the college macro-swill world of beer, began experimenting with different styles and bolder flavors, and never looked back. In general, this leads into the realm of ales, and I LOVE me some ale, but--being from the Cleveland area--the beer that originally captured my attention is Great Lakes Eliot Ness (a Vienna-style amber lager). This lead me toward Marzen and Oktoberfestbier: I nearly lost my mind when I first drank Spaten Oktoberfest (draught). Long story short, this family of German ambers occupies a special place in my heart.
Anyway, after years of talking about it, I finally bought home-brewing gear (the bucket, carboy, bottle-condition way) and a "German Oktoberfest" kit that includes malt, LME, DME, yeast, etc.
I'm currently in secondary fermentation (in a carboy), but a few questions have arisen:
1. The included yeast could work at lager or ale temperatures. I have chosen to ferment as a lager. This is the best way to stay true to the style, correct?
2. The instructions were to primary ferment for 10-14 days before moving to secondary/lagering. After 14 days, I moved from the bucket to the carboy. However, when I tested the gravity, it was 1.025 (from the OG 1.056). The recommended FG is closer to 1.015. I had read that keeping the beer with the dead yeast for too long can cause off flavors to leach into the beer, so I freaked and pulled the trigger. Did I mess it up by transferring?
3. I kept the carboy at about 50 degrees for a couple more days because I was afraid to go to lagering without reaching the FG, but I wanted to follow the directions, so I ended up cooling it soon after. I didn't test the gravity before I started cooling it (to about 33). Did I jump the gun again?
4. It's been lagering for over a month now, and I guess it's time for bottle-conditioning (if the batch isn't ruined). There is priming sugar to add for this, but what I'm wondering is that if I haven't reached FG, is there enough sugar in there already to carbonate? Or should I still add all/some of the sugar?
5. It says to bottle-condition for 2-3 weeks. How long should I REALLY condition?
6. Considering my current situation, what do you think is my BEST course of action to make the best beer possible? I'm worried that my impatience could have ruined the batch.
Thanks for any help.