Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > No Lager Lager
Reply
 
Thread Tools
Old 03-13-2012, 06:39 PM   #1
adrock430
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Boston, MA
Posts: 173
Liked 4 Times on 4 Posts
Likes Given: 9

Default No Lager Lager

Hi, I can't recall where I crossed this information, but I heard that you can make some lagers (vienna, oktoberfest, marzen) without a cold lager period, but an extended fermentation at 50F.

This is pretty attractive to me, as it is getting warm outside and my only lager apparatus is a carboy in a sleeping bag in the bulkhead.

Has anybody heard of this, or, better yet, done this?


adrock430 is offline
 
Reply With Quote
Old 03-13-2012, 06:48 PM   #2
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,507
Liked 102 Times on 86 Posts
Likes Given: 27

Default

You can make it any way you like. "Lager" comes from "lagern" which is "to store." If you are okay with the results of a long fermentation at 50 degrees with no extended cold storage, great. Only way to know if you like it is to give it a shot.


__________________
2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing
osagedr is offline
 
Reply With Quote
Old 03-13-2012, 06:49 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,113
Liked 5929 Times on 4227 Posts
Likes Given: 1514

Default

You certainly can make lagers without lagering them. But they will be better for lagering. The lagering period (technically "cold storage") is where the lagers get that "crisp" clean finish that exemplifies a lager.

During lagering, lots of things are happening like polyphenols dropping out of the beer, and the beer becoming clearer. I like braukaiser's write up on brewing lagers, here: http://braukaiser.com/wiki/index.php...menting_Lagers

Some people who can't lager in a carboy will lager the beer in bottles after the beer is carbed up. If you have room for that, it might be one way to get a more authentic tasting lager.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 03-13-2012, 07:08 PM   #4
adrock430
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Boston, MA
Posts: 173
Liked 4 Times on 4 Posts
Likes Given: 9

Default

I'm brewing lagers because the crispness is my favorite part, so no cold storage, no crispness? I thought it was more of a function of the yeast & temps. If so, I'll just try the swamp cooler thing to knock off 5-10*F and keep 'em in the bulkhead.

Trust me, if I had room to lager the bottles in a fridge, that fridge would have a temp control and would be exclusively for lagering!
adrock430 is offline
 
Reply With Quote
Old 03-13-2012, 11:07 PM   #5
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,507
Liked 102 Times on 86 Posts
Likes Given: 27

Default

Quote:
Originally Posted by adrock430 View Post
Trust me, if I had room to lager the bottles in a fridge, that fridge would have a temp control and would be exclusively for lagering!
Having a lot of refrigeration power is a good thing for brewing lagers. My 15 cf chest freezer is the fermentation chamber. Plus I have an industrial restaurant-style stainless fridge (must be 40-something CF) for bottle and keg storage. The icing on the cake is a three-door Pepsi cooler we are moving into the garage soon. It alone should give us about 1,000 bottles worth of storage.

If that's not enough I can always use my wife's stainless basement fridge...but she gets ornery when my 120cf of beer refrigeration is insufficient...
__________________
2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing
osagedr is offline
 
Reply With Quote
Old 03-14-2012, 12:51 PM   #6
shadows69
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Mahanoy City, PA
Posts: 598
Liked 26 Times on 21 Posts
Likes Given: 4

Default

Just my 2 cents. I would think fermenting at 50 degrees is more of a steam style beer. Anything in the 40's or below is a lager. That's putting it in simple terms.
shadows69 is offline
 
Reply With Quote
Old 03-14-2012, 04:24 PM   #7
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,507
Liked 102 Times on 86 Posts
Likes Given: 27

Default

Quote:
Originally Posted by shadows69 View Post
Just my 2 cents. I would think fermenting at 50 degrees is more of a steam style beer. Anything in the 40's or below is a lager. That's putting it in simple terms.
50 degrees is a very common fermentation temperature for lagers and is right in the wheelhouse for most lager yeasts. It certainly will not yield beers with a "steam" character.
__________________
2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing
osagedr is offline
 
Reply With Quote
Old 03-14-2012, 04:43 PM   #8
adrock430
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Boston, MA
Posts: 173
Liked 4 Times on 4 Posts
Likes Given: 9

Default

I set up a swamp cooler for my lagers. We have an upcoming bout with 75 weather, so I may pull my doppelbock after 6 weeks of lagering (sad, I know).

Bulkhead will probably get to upper fifties during that stretch, so I hope I can keep my vienna smash in the low 40's.
adrock430 is offline
 
Reply With Quote
Old 03-14-2012, 07:54 PM   #9
rockfish42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Merced, CA
Posts: 814
Liked 18 Times on 17 Posts
Likes Given: 5

Default

You can make something quickly with WLP833 at 50-55F assuming you pitch correctly. There's an episode of Brewing TV, #34,where they drink half of a 10 gallon batch young after 10 days in the keg and then lager the rest. This only really works with lager yeasts that don't throw tons of sulfur, oxygenate well and pitch 5 degrees lower than your target temp and you should be golden.
rockfish42 is offline
 
Reply With Quote
Old 03-14-2012, 10:29 PM   #10
adrock430
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Boston, MA
Posts: 173
Liked 4 Times on 4 Posts
Likes Given: 9

Default

Only have a cake of 830 right now, and the only lager I used 833 on is the one that has been lagering the longest, damn!

Any harm in a short term spike in temp, to the high 50's range when lagering?



Reason: too many damns
adrock430 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
american lager yeast vs german lager yeast? brewguy82 Fermentation & Yeast 0 02-07-2012 01:59 PM
Using lager yeast(at lager temp) on ale recipe BrewZinger Fermentation & Yeast 27 07-28-2011 01:08 AM
is it necessiary to lager with california / san fransico lager ekjohns Fermentation & Yeast 5 05-18-2010 05:23 PM
Strong Scotch Ale - to lager or not to lager permo Fermentation & Yeast 1 01-27-2010 02:50 AM
What's that consensus can't lager lager yeast? petep1980 Fermentation & Yeast 4 11-23-2009 11:23 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS