Originally Posted by scubastevewhite
I would like to brew a lager and have a question about kkeping a lager cool while fermenting. Is it as simple as putting the batch/bucket in a cool dark corner or do I need to put in a cooler.
Oh and by the way....any brewers in far northeast houston? Say.....Kingwood/Humble Atascocota?
A "cool dark corner" might work just fine if your corner is in a basement and around 50 degrees. Most lager yeast work at 48-55 degrees. After fermentation is finished comes the lagering phase. I lager mine at 34 degrees for 6-12 weeks, depending on the "size" of the beer. A maibock, for example, ferments out in about 2-3 weeks at 50 degrees, then I rack and lager for 12 weeks at 34 degrees. (I do a diacetyl rest before racking, if needed).
So, you may be able to manage it just fine as long as you have the lagering ability.