Roz762
Active Member
Hey guys,
I've done several ales since I started brewing over a year ago, but this weekend I will by trying my first lager. I got a small minifridge off craigslist for $30 that will fit two cornies and I will be lagering in it as well. I think I robbed the guy blind considering it gets down to 34-33 deg. F. Certainly a steal since I live in an apartment and the wife is not too gleeful towards my space consuming hobby. I'll post some pics once I get the guy converted for kegeration.
Anyways...
I though I pass my proposed lager brewing and fermenting procedure past you guys just to make sure I've got it clear and my first attempt doesn't end up going down the bathtub drain. I'm going to pick up at the yeast pitching since I assume we all know how to boil water. Also, this will be for a kegging outfit, and I do not force carbonate but rather treat the keg like one giant bottle. Feel free to correct me as needed over the procedure. I know everyone has an opinion, so lets not get too crazy!
Ok, here we go:
1) Brew as usual. Transfer wort to primary via conuterflow chiller. Wort will be at 55 deg. F.
2) Pitch two smack packs of Wyeast lager yeast (2206 to be specific) and aerate.
3) Ferment at 49 F (thats as warm as my fridge gets) until within two to three points of FG.
4) Once within two to three points of FG, remove from fridge and allow diacetyl rest while still in primary at ambient room temps. (approx 74 F, once again because of the limits to my fridge's maximum temp. range) unitl beer reaches FG (about 4 - 7 days).
5) Transfer to secondary, making sure to rack a small amount of yeast from the primary. Place secondary back in fridge at 49 F and ferment for two more weeks while slowly dropping the temperature to 34 F over the course of that two weeks.
6) Rack into a 5 gal. corny keg and add priming sugar to carbonate. Cap the keg and add Co2 to clear the headspace.
7) Lager for 2 - 4 weeks.
8) Drink!
Alot of room for debate here so have at it. Thanks fellas (and gals).
-Roz
I've done several ales since I started brewing over a year ago, but this weekend I will by trying my first lager. I got a small minifridge off craigslist for $30 that will fit two cornies and I will be lagering in it as well. I think I robbed the guy blind considering it gets down to 34-33 deg. F. Certainly a steal since I live in an apartment and the wife is not too gleeful towards my space consuming hobby. I'll post some pics once I get the guy converted for kegeration.
Anyways...
I though I pass my proposed lager brewing and fermenting procedure past you guys just to make sure I've got it clear and my first attempt doesn't end up going down the bathtub drain. I'm going to pick up at the yeast pitching since I assume we all know how to boil water. Also, this will be for a kegging outfit, and I do not force carbonate but rather treat the keg like one giant bottle. Feel free to correct me as needed over the procedure. I know everyone has an opinion, so lets not get too crazy!
Ok, here we go:
1) Brew as usual. Transfer wort to primary via conuterflow chiller. Wort will be at 55 deg. F.
2) Pitch two smack packs of Wyeast lager yeast (2206 to be specific) and aerate.
3) Ferment at 49 F (thats as warm as my fridge gets) until within two to three points of FG.
4) Once within two to three points of FG, remove from fridge and allow diacetyl rest while still in primary at ambient room temps. (approx 74 F, once again because of the limits to my fridge's maximum temp. range) unitl beer reaches FG (about 4 - 7 days).
5) Transfer to secondary, making sure to rack a small amount of yeast from the primary. Place secondary back in fridge at 49 F and ferment for two more weeks while slowly dropping the temperature to 34 F over the course of that two weeks.
6) Rack into a 5 gal. corny keg and add priming sugar to carbonate. Cap the keg and add Co2 to clear the headspace.
7) Lager for 2 - 4 weeks.
8) Drink!
Alot of room for debate here so have at it. Thanks fellas (and gals).
-Roz