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48 degrees cold enought to lager?

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HBDrinker008

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The thread pretty much says it all.

This is the temp in my basement at the momement and it has been warm this week so i think it may drop a couple more degrees. I dont have any type of temp control so this would be a very rudimentary lagering technique.
 

Soulive

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To ferment with lager yeast, you wanna be between 48-52F. To actually "lager" your beer, you wanna follow this schedule;

Nominal lagering times are 3-4 weeks at 45°F, 5-6 weeks at 40°F, OR 7-8 weeks at 35°F...
 

Yooper

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Well, no. But yes.

Here's what I do- ferment at 48-50 degrees in the basement. Then, after I rack to secondary, I keep it at 48-50 for another week, and then gradually reduce the temperature 5 degrees per day until I'm lagering at 34 degrees for 6-8 weeks.
I use an igloo ice cube cooler to do this. First I add water (with just a little bleach in it, to prevent mold) to the cooler along with my carboy. Then I reduce the temperature by adding a frozen water bottle. Then the next day I add another. The third one a day or two later. I keep a floating thermometer in the water, so I can judge the temp and have a thermometer strip at the top of the beer so I can see that temperature. After it gets to 34 degrees, I change the water bottles every three days or so. It sounds like it is more complicated than it is- it really works well with almost no effort, and the temperatures really keep at the level I choose. In the summer, though, I use a fridge.

There is a picture of this set up in my gallery. I made a different lid for my cooler, so that the carboy fits in and is insulated well.
 

sirsloop

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HBDrinker008 said:
I dont have any type of temp control so this would be a very rudimentary lagering technique.
How do you think they lagered beers before refrigeration?? :mug: :mug:
 

RICLARK

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Do you Lager before you Bottle/Condition?will Temps at 35-40 degrees for 4 weeks kill the Yeast, Or will it just put them to sleep?
 

Yooper

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You lager before you bottle condition. Depending on the yeast you use, you may or may not want to add more yeast (like 1/4 of a package) when you bottle. I've done it both ways and never had any carbonation issues. One time the beer was so crystal clear I was worried it wouldn't carb, so I added a pinch of yeast in with the cooled priming solution. I've read Kaiser's posts on krausening, and that would be another way to go for more experienced brewers.
 

cheezydemon

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conpewter said:
I think they used caves which are a pretty constant temperature
See. You should have bought one of the newer homes. You know, the ones that come with caves?

I am just lucky, My basement has this crawlspace closet thing that is in the wall. It is like cupboard. the floor of it is about 4 feet off of the floor of the basement, and it is 3 feet tall. It stays pretty cold....Except for lately when we have been having record breaking temps.
 

david_42

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Most caves are around 50-55F, ok for fermentation, wine and root storage. Not so good for lagering. As a recovering wine snob, I can say that the perfect and only temperature for aging wines is ... whatever the local caves are at.
 
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