Bottling a lager.

[Steve_is_OK]

I am trying to gather as much research on lagering as possible since I brewed my first a week ago. German o-fest extract kit. Is there any different techniques to priming and bottling than any ale would have? Thank you in advance for your responses. Also, I am new to this forum and fairly new to brewing so please be kind.

 

[JonM]

Are you going to be lagering it (storing for many months in very cold temps?) if so, people usually recommend adding more yeast at bottling time.

 

[Yooper]

I am trying to gather as much research on lagering as possible since I brewed my first a week ago. German o-fest extract kit. Is there any different techniques to priming and bottling than any ale would have? Thank you in advance for your responses. Also, I am new to this forum and fairly new to brewing so please be kind.

No, it's about the same technique/procedure. The only differences I've ever seen are if the beer is lagered for an extended time at a very cold temperature. Then, sometimes it's good to pitch 1/3 package of dry yeast into the cooled priming solution when bottling, to ensure a good quick carbing. There is usually plenty of yeast still in suspension after an extended lagering, but ensuring fresh yeast sometimes makes me feel better!

Otherwise, I treat my ales and lagers the same at bottling, using about 4 ounces by weight of corn sugar for my priming sugar.

 

[Steve_is_OK]

Thanks for the help. And yes JonM I do plan on lagering the batch for at least 2 months. Is there any particular yeast I should use at the time of bottling?

 

[Yooper]

Thanks for the help. And yes JonM I do plan on lagering the batch for at least 2 months. Is there any particular yeast I should use at the time of bottling?

I used to always use Nottingham, since it was $1.50 a pack. Now that the price has gone up, you could choose notty, S05, S04, etc all with about the same results. You only need about 1/3 package, though, so you may want to use something that you get cheap. You could also brew another beer with the 2/3 package left over, as long as you brew the same week (dried yeast doesn't keep well once opened) and a fairly low OG beer.

 

[solavirtus]

I'll agree with Yooper here. I only bottled a couple lagers before I started kegging, but I generally just sprinkled about a quarter packet of dry yeast (Notty in my case) into the bottling bucket. It worked well on my Ocktoberfest and a "American" Bock. Make sure you let it carb at room temp or cellar temp for long enough. No discernable flavor contribution or anything. The Oktoberfest was slightly over carbonated, but I think that was most due to poor calculation and technique on my part. It still won a first place, so it couldn't have been terrible.

 

[Malticulous]

Kaiser seems to have falling of the internet but his site is still up. It's a good read.
Fermenting Lagers - German brewing and more

Right now I have a few lagers lagering in bottles. I only crashed them before lagering. I didn't add yeast. I just gave them a week to carb and than put them in the extra fridge. I really prefer kegging lagers.