Brewers Best ZombieFest Lagering Instructions

[TsunamiMike]

SO I want to get started on the Zombiefest as it has a LONG fermenting time between the primary and then a lagering technique. Now I have only brewed 3 beers so far and they all have came out good but these directions seem strange as I am not sure how to achieve lowering the temp and keeping it that low so I figured I would ask the pros...

From the Instructions:
FERMENTATION
9. PRIMARY The wort will begin to ferment within 24 - 48 hours and you may notice CO2 releasing (bubbling) out of the airlock. If no bubbling is evident on day two of fermentation, take a gravity reading with a sanitized hydrometer. If gravity has dropped below your OG reading then fermentation is taking place. Take a gravity reading again in 10 - 14 days and confirm fermentation has completed by comparing the gravity reading to the FG range listed at the top of the instructions. If gravity is not in the FG range, continue fermentation until it reaches the FG range. Record your FG reading in the ABV% CALCULATOR (right).

10. SECONDARY/LAGERING9 Transfer the beer to a clean, sanitized 5-gallon carboy. Lower the temperature 1º to 3º per day until it reaches 35º - 42ºF10. Lager within this temperature range 3 - 4 weeks. If you don’t have equipment for lagering see “Brewed As An Ale” to the right. After lagering is complete proceed to bottling day

 

[jdauria]

Are you doing 5 gallons or smaller batch? If a small batch, like 1 gallon, you can just put the jug in fridge, which is usually around 40F. If you are doing 5 gallon batches, it's going to be really hard to get to lagering temps without an extra fridge or cooling jacket. You can try a cooler that the carboy will fit in, fill it with cold water so it's half way up the carboy, put a t-shirt over the carboy and into the water so that it wicks water up and keeps shirt wet...and then put as many frozen water bottles as possible in the water and replace them with new frozen bottles twice a day.

It may not get you down to 40, but the "swamp cooler" method is a way to keep lagers in low 50's for fermentation temps.

Your other option is to do a warm lager method...there are a bunch of lager yeast that will work well in low 60's. 34/70 dry lager yeast, Imperial Harvest, White Labs 810 San Francisco lager yeast, etc, You just won't be able to do a cold lager stage...but if you have a basement, you can just store it at basement temps for a month to let it drop clear.

 

[TsunamiMike]

it would be a 5 gallon batch, there is an "ale" option for this <see below> but wasn't sure how that would come out....

Brewed As An Ale
Brewer’s Best® recommends lagering this recipe to achieve the true lager character of this beer style. However, if you are not properly equipped to lager your beer, the included yeast will perform well when fermented as an ale. When fermenting as an ale (between 64º - 72ºF) try to keep the beer on the cooler end of the temperature range and allow for some additional time for the lager yeast to ferment down to the FG. If possible, rack to a secondary fermenter for two weeks prior to bottling. Consult your local homebrew shop to learn more about the equipment necessary to lager your beers. Although this method is not as accurate as temperature-controlled lagering equipment, most climates provide a seasonal window that will allow you to lager beer.

 

[marc1]

If you don't have temperature control capable of those low temps for your fermenter, use a clean yeast like 34/70, and keep cool and consistent temp during fermentation. Then package and carbonate. If bottling, make sure they are nice and carbed and then store them all in the fridge for a month.