I'm thinking of attempting a lager, just because. I am going to keep it simple (I know, it will turn out like BMC, I don't care) by just using 2-Row and Corn. I am thinking maybe:
12 lbs. 2-Row
2-3 lbs. flaked corn
.5 - 1 oz. of Mt. Hood.
Some lager yeast (Wyeast American Lager?)
But never having brewed a lager, I am not sure about the ferm schedule. Do I hold it in the yeasts range for the duration? How long (longer than ales, I assume)? Do I need to monkey with the temperature during the fermentation process?
Any tips for someone who's never done this before?
EDIT: for clarification, I have several all grain ales under my belt and I have a temp controlled fermenter, so I don't need advice about the general process of brewing or maintaining temp, just about things specific to lager yeast.
12 lbs. 2-Row
2-3 lbs. flaked corn
.5 - 1 oz. of Mt. Hood.
Some lager yeast (Wyeast American Lager?)
But never having brewed a lager, I am not sure about the ferm schedule. Do I hold it in the yeasts range for the duration? How long (longer than ales, I assume)? Do I need to monkey with the temperature during the fermentation process?
Any tips for someone who's never done this before?
EDIT: for clarification, I have several all grain ales under my belt and I have a temp controlled fermenter, so I don't need advice about the general process of brewing or maintaining temp, just about things specific to lager yeast.