Lagering Process mistake?

[awizz94]

I'm pretty new to home brewing beer, having started in just the past few months. I've stuck to extract-only recipes so far, and I've gotten to the point where I've been able to enjoy some ale and wheat recipes I've tried. I've also tried making some lagers, but I'm starting to think I may have an incorrect lagering process. I was given to understand that lagers could (though not ideally) be fermented at higher temperatures for a week or so and then moved to much lower temperature. I'm a student and don't have much money to invest in equipment like a temperature-controlled lagering refrigerator, so I've been attempting to ferment the lagers in this way. To be more specific, I would ferment (with Saflager w-34/70) the wort for 1.5-2 weeks in a five-gallon bucket at my apartment temperature (68-70°F, at the high end of the yeast's fermentation temperature) and then transfer the wort to smaller containers to fit in my fridge, which kept the wort at a constant 40°F, and I would leave it in the fridge for 6-8 weeks. I've bottles one batch, but it hasn't finished conditioning yet, so I'm unsure what it tastes like.

I was hoping I could get some feedback on my lagering process from you guys. I know what I'm doing isn't true my correct, but I don't have the money (or space!) To invest in any equipment right now. Do you think my process will result in a lager-ish beer?

 

[dlaramie08]

You aren't technically wrong. If you ferment at that temp you will make beer and the lagering process may clean it up a bit, but you will have a very estery mess of a beer, rather than a clean tasting lager. If you must ferment at these temps, try the steam yeast strain or a kolsch strain. These can tolerate higher than lager temps and produce cleaner beers.

 

[ong]

Yeah, if you have to ferment warm, the Wyeast California Lager yeast will probably work better (with a big starter). Lagers are hard to do without some decent temp control, IMO.

 

[ac22rush]

Like stated above your beer wont turn out like a commercial lager. Warmer temps especially temps your using for lager strains will produce large amounts of esters. Think banana and clove for belgian strains as an example. Those flavors are results of fermenting belgian strains at high temps and are generally considered fine for belgians but with lager strains you could get some funky esters. if your in the high 60's and close to 70 besides using the Kolsch and California common strain look at 1056 which is a very clean ale strain it wont get you lager results but in terms of ales it will get you a very neutral/clean result.

 

[awizz94]

OK. Thanks, guys!