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Old 11-07-2005, 03:28 AM   #1
FrewBrew
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I just started my first lager tonight, and am wondering if my basement floor will be cold enough to cool it. I live in Upstate NY, and the room in the basement that I brew in is usually about 55-60 degrees (generally the lower end) this time of year. Will this be cool enough for a lager?


btw, the brew is a German Bock lager


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Old 11-07-2005, 03:41 AM   #2
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That's a little warm for fermenting most lager yeasts. Try putting it in an outside corner of the basement and covering it with a blanket or two to block the heat.


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Old 11-07-2005, 06:15 PM   #3
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From what i understand true lagering requers you to step the temperature down to a pretty low level over a certian period of time. Do a search for lagering, theres a lot of posts on this.
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Old 11-07-2005, 06:51 PM   #4
McGrath Brewery
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If you are making lager could you leave it out in your garden?

 
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Old 11-07-2005, 08:12 PM   #5
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Quote:
Originally Posted by McGrath Brewery
If you are making lager could you leave it out in your garden?

What's that supposed to mean?
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Old 11-07-2005, 08:21 PM   #6
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I think their garden is right outside their door.

As long as the temp remains relatively stable there should be no problem...however, I don't think that is the case. You'll really need to regulate the temp a bit more strictly.
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Old 11-07-2005, 08:24 PM   #7
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I think what he's suggesting is that you leave it outsode for lagering.

I don't know what weather lis like in New York, but here in Wisconsin you'd end up with a big beer ice cube.
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Old 11-08-2005, 02:03 PM   #8
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Gotcha... not QUITE that cold out yet... I guess what I COULD do though, is setup some sort of a stand in my basement walkway, and put it there in another week - 2 weeks, as it's getting to that time of year where it'll be ~40 for a while.

Today, my fermenter was right around 62 degrees, it's still in the primary, so, from what research I've done so far, that should be good, once I transfer to 2ndary is when I have to drop it down... correct??
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Old 11-08-2005, 02:55 PM   #9
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The two conditions I would make sure I could satisfy before setting a fermenter outside would be: 1) constant temperature day & night, 2) no light. A shed might meet the requirements.

In McGrath's case I would add another condition and that's that it is well hidden in case rioting Parisians make it across the English Channel.

 
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Old 11-08-2005, 03:05 PM   #10
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Would a Kolch or California Common strain work at those temps? I'd imagine they'd ferment very lager like at those temps (assuming they'd work at all).


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