paint_it_black
Well-Known Member
Hey guys -- I'm a newbie to the forums, but have been brewing for a few years. And for the longest time I wanted to make a great German-style lager but was unable to since I lacked equipment to keep it cool. Then I started reading The Complete Joy of Homebrewing and in it Charlie states that it's perfectly possible -- and indeed okay -- to use a lager yeast at ale temperature. So I gave it a shot with an Oktoberfest.
Now, I realize it will not come out as crisp and clean as a true lager, but what I'm curious about is aging (or "lagering") and bottle conditioning. After primary fermentation I racked it to a secondary, in which it's been for two weeks, still at ambient temperature (about 68 or so). Would it do me any good to leave it like that for a few more weeks, or would it do me any good to maybe pop it out in the garage where it might be a bit cooler and leave it out there for awhile?
Should I go ahead and bottle now or leave it off? And after I do bottle, should I let it condition at room temp, or cold-condition it?
Sorry for all the questions, but I appreciate any help or suggestions anyone can provide. Prost!
- Chris
Now, I realize it will not come out as crisp and clean as a true lager, but what I'm curious about is aging (or "lagering") and bottle conditioning. After primary fermentation I racked it to a secondary, in which it's been for two weeks, still at ambient temperature (about 68 or so). Would it do me any good to leave it like that for a few more weeks, or would it do me any good to maybe pop it out in the garage where it might be a bit cooler and leave it out there for awhile?
Should I go ahead and bottle now or leave it off? And after I do bottle, should I let it condition at room temp, or cold-condition it?
Sorry for all the questions, but I appreciate any help or suggestions anyone can provide. Prost!
- Chris