Hi!
I am planning to brew my first pressure fermented lager this weekend and need help sorting out my plan.
Base recipe is Marzen from "Brewing Classic Styles" by Zainasheff and Plamer. I will be brewing a 1/2 batch.
I will be using Saflager S-23 yeast, and fermenting in my 60 degree basement (I don't have the ability to chill cooler in a controlled fashion hence the pressure fermentation). I expect this will produce a maximum temperature of ~65 deg. during active fermentation.
Question 1 - Given this fermentation temperature, should I pitch the yeast at an ale pitching rate of 5.5g into 2.5 gallons or should I use the lager rate of 11g into 2.5 gallons?
To achieve the pressurized fermentation I plan to initially charge my 3 gallon keg to 15 psi using my CO2 tank and regulator and then change to a spunding valve and bleed down to 10 psi for the duration of the fermentation. I am not yet equipped to either bottle carbonated beer or serve from the keg, so after two weeks of pressurized fermentation I plan to relieve the pressure, add fining gelatin, pressurize to a few psi and cold crash using outdoor ambient temps in the 30-40's. I will keep the beer in these outdoor ambient temperatures for 2-3 weeks for "lagering" but I am sure that there will be some warmer days and colder nights mixed in. I know this is not ideal, but hope that it will be acceptable.
Question 2 - Any problems with my plan for fining and cold crashing?
Question 3 - Will the daily temperature variations be a problem for the "lagering"?
Question 4 - Are there any unique sanitizing requirements for fermenting in a Keg? I plan to fully disassemble and sanitize all the posts, PRV and o-rings with StarSan. Is this good enough?
All suggestions and thoughts are welcome!
Thanks!
I am planning to brew my first pressure fermented lager this weekend and need help sorting out my plan.
Base recipe is Marzen from "Brewing Classic Styles" by Zainasheff and Plamer. I will be brewing a 1/2 batch.
I will be using Saflager S-23 yeast, and fermenting in my 60 degree basement (I don't have the ability to chill cooler in a controlled fashion hence the pressure fermentation). I expect this will produce a maximum temperature of ~65 deg. during active fermentation.
Question 1 - Given this fermentation temperature, should I pitch the yeast at an ale pitching rate of 5.5g into 2.5 gallons or should I use the lager rate of 11g into 2.5 gallons?
To achieve the pressurized fermentation I plan to initially charge my 3 gallon keg to 15 psi using my CO2 tank and regulator and then change to a spunding valve and bleed down to 10 psi for the duration of the fermentation. I am not yet equipped to either bottle carbonated beer or serve from the keg, so after two weeks of pressurized fermentation I plan to relieve the pressure, add fining gelatin, pressurize to a few psi and cold crash using outdoor ambient temps in the 30-40's. I will keep the beer in these outdoor ambient temperatures for 2-3 weeks for "lagering" but I am sure that there will be some warmer days and colder nights mixed in. I know this is not ideal, but hope that it will be acceptable.
Question 2 - Any problems with my plan for fining and cold crashing?
Question 3 - Will the daily temperature variations be a problem for the "lagering"?
Question 4 - Are there any unique sanitizing requirements for fermenting in a Keg? I plan to fully disassemble and sanitize all the posts, PRV and o-rings with StarSan. Is this good enough?
All suggestions and thoughts are welcome!
Thanks!