ale guy wants to make lager

[badmajon]

I'm an AG ale guy who'd like to make a lager, how do I do it? Can anyone point me to a good FAQ or instructions?

I know I'll need a fridge, which works out since I'm buying a full size one for a kegerator and I'll have some extra space in there. Aside from that, I have no idea what the difference is in technique.

 

[budbo]

None, except how you ferment and age it. There are some good lagering posts in the forum, run a search and you will get plenty of reading material. Not rocket science, Lagers are more about patience and having the temp controlled place to ferment and store it.

 

[broadbill]

The kegerator might work for lagering (35-40 degrees), but how do you plan to keep the fermentation cool (lagers are typically fermented at 50-55 degrees F, IIRC)?

 

[Yooper]

Except for needing to ferment at 50 degrees, and needing a much bigger yeast starter, it's about the same as making an ale.

I don't know of any traditional kegerator/fridges that you could use without a temperature controller, though. My kegerator is at 39 degrees, and lagers generally ferment at 48-53. Many people use a separate temperature controller, because most fridges don't get that warm. That's the trickiest part of lager-making.

 

[COLObrewer]

I find the biggest difference is patience (When done correctly) what with all the waiting for fermentation to finish, resting for diacetyl, and ultimately lagering/conditioning. But a good lager is definately worth it.

 

[TheWeeb]

This is a recent thread on the subject; I am sure there are many more: https://www.homebrewtalk.com/f39/first-lager-182429/

 

[COLObrewer]

Except for needing to ferment at 50 degrees, and needing a much bigger yeast starter, it's about the same as making an ale.

I don't know of any traditional kegerator/fridges that you could use without a temperature controller, though. My kegerator is at 39 degrees, and lagers generally ferment at 48-53. Many people use a separate temperature controller, because most fridges don't get that warm. That's the trickiest part of lager-making.

We don't have a controller on our kegerator and it is at 47F right now with a dark spruce lager (Schwarzbier?) in it, has been fermenting for over a month using the danstar lager yeast. Krausen is starting to drop finally, it's not ideal but it's working. We planned on making this a "cold" lager, so after a rest at 68F we will lager for months around 34F, etc.:rockin:

 

[D-Ring]

Don't blindly follow the recommendations to ferment 2 weeks. Use your gravity readings and do your D-rest at .007 before fermentation is complete. I usually hit that point at the 6-10 day point.