Lager/Ale

[Saxmk6]

I have only brewed Ale as I do not have the proper equipment to brew lager, however I am finding that in Michigan and our -20 wind chills my basement is getting no warmer than 64. If I turn off my heat vents in my basement, do you think will I get it cool enough to brew lager?

I am not totally sure the optimal temp for lager. Anyone have any suggentions?

 

[rod]

from wikipedia - you will need a way to do the lagering phase
Lager" yeast, known as Saccharomyces uvarum or Saccharomyces carlsbergensis, ferments at cool temperatures, and flocculates (forms a cloudy mass) on the bottom of the vat.

"Lager" yeast is a bottom-fermenting yeast, and typically undergoes primary fermentation at 7-12°C (45-55°F) (the "fermentation phase"), and then is given a long secondary fermentation at 0-4°C (30-40°F) (the "lagering phase)

 

[MA_Brewer]

Lager often ferments in the 50's, and then the lagering stage is at refrigeration temps, in the 30's. It depends on the yeast strain you are using to get the exact temps.

See how cold it gets in your basement when you shut down the vents for a few days.

 

[Saxmk6]

wow, I did not realize it had to be that cold. I was under the impression that I could get the lager yeast to ferment in the low 60's. I had a hard time getting my ale yeast to ferment at 66. I just could not get my room temp to 70 which is my usualo fermenting temp.

 

[mjm76]

wow, I did not realize it had to be that cold. I was under the impression that I could get the lager yeast to ferment in the low 60's. I had a hard time getting my ale yeast to ferment at 66. I just could not get my room temp to 70 which is my usualo fermenting temp.

To my understanding you can ferment lager yeasts at a higher temperature, you will just get a less crisp, clean taste. You also may try a california common yeast....which is kind of a "best of both worlds" yeast. I have only made one lager, and used an old refrigerator, the results were pretty good, considering I didn't use any fancy temp controls. So if you can find an old refrigerator somewhere, you can probably get decent results using that.

 

[butler1850]

FWIW, I'm off to the LHBS (in about 2 minutes, once I'm done typing), with my "Clone Brews" book, to pick up ingredients for an Anchor Steam clone, to be brewed on Monday (Yea! President's day off!)

It uses the California Common Lager yeast, which is apparently good to 65F or so. I'm at 58-60, and can probably find a spot a bit colder than that in the basement. I figure I might as well take advantage of the conditions available in my cold basement while I can. Ales will return for (probably) the next brew session in mid-March.