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- Apr 11, 2013
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So I am still fairly new to the homebrewing scene. I've done quite a few ales, and was thinking about toying around with a lager this time.
Thing is...
I don't really have the capability of doing a lager proper right now. What came to mind, though, was to produce a recipe close in terms of a bock. Instead of going with a true lagering process, using a lager yeast at the proper fermentation temp and leaving it at the temp for a longer period of time (for conditioning) before cold crashing. When I say cold crashing I'm implying bottling and letting chill at refrigerator temperatures rather than freezing temp and then bottling.
I'm formulating the recipe in my head as I speak, but I am more or less wondering what others would think of going about this process.
Essentially this would be a typical ale process, but with an extended time and using a secondary carboy after the 3 weeks of primary fermentation.
I will post the recipe I intend to use when I have it 90% hashed out.
Thing is...
I don't really have the capability of doing a lager proper right now. What came to mind, though, was to produce a recipe close in terms of a bock. Instead of going with a true lagering process, using a lager yeast at the proper fermentation temp and leaving it at the temp for a longer period of time (for conditioning) before cold crashing. When I say cold crashing I'm implying bottling and letting chill at refrigerator temperatures rather than freezing temp and then bottling.
I'm formulating the recipe in my head as I speak, but I am more or less wondering what others would think of going about this process.
Essentially this would be a typical ale process, but with an extended time and using a secondary carboy after the 3 weeks of primary fermentation.
I will post the recipe I intend to use when I have it 90% hashed out.