Originally Posted by Mike's Brew and Brat
I ordered a Marzan clone and didn't realize it was a lager. My mistake.
What temperature do I need for the fermentation? Does it need as cold as 45F?
Can someone point me to a link with good instructions on Lagers vs. Ales?
Thanks for any help.
You have a couple of options.
First you can brew it like a lager. Pitch the yeast and wait for good activity and then throw in a temp controlled area I usually set the low end a 50. For primary there is no real reason to slowly step down. After at least 2/3 of the OG is feremented then do a 1-2 day diacetly rest (68 degs) and then throw back at around 50 and drop a 2 deg/day until at 32-34 degs. 2 wks to many moths later (depends on how long YOU can wait) bottle.
Second is you can brew it at ale temps. I've done this before with no problems. You want to use eithe a Kolsch yeast or a lager yeast capable of "pseudo-ale" production (I've used wyeast bohemian lager before and works great). You will still want to lager (=cold storage) and you can either do this in the bottle (it works okay) or after the beer is fully fermented. With higher ferment temps you don't have to worry about a diacetyl rest.
With a lager if you are bottle conditioning and you put the carboy at <40 degs for longer than 2 weeks you'll want to add some yeast right before botteling to make sure you have carbonation.
Good luck, have fun and don't worry too much. It will be a good beer no matter how you brew it!