What is a Pseudo Lager? For the purposes of this article it will refer to the creation of a lager-like beer with greater flexibility by using an ale yeast. Defining a Pseudo Lager beyond this can get tricky; technically ‘lager’ simply refers to an extended aging of the beer at cooler temperatures, which any beer of any style can be stored and be called a lager. To make matters more confusing, styles such as Kolsch and Altbiers are made with top-fermenting yeast (ale yeast) and then require a period of lagering.
The Kolsch and Altbier styles are representative of the Pseudo Lager method that have fallen under the much larger label umbrella of ‘lager’. The easiest way to create a Pseudo Lager on the homebrew scale would be to follow this tried and true method set up long ago for us. Simply brew your beer, pitch your ale yeast, then after 5-7 days place the fermenter somewhere cold like a garage, basement, outside, or cooler with ice packs for an extended storing period.
Pseudo lagering your ales make even the peskiest flocculaters pour clear pints.
Why not just use a lager yeast at lager temperatures and move on? Well, not everyone has that perfect closet that is always on temperature, or have a cooling belt or glycol-chilled fermenter. Some of us (myself included), are only able to brew to the ambient temperature. For the longest time, I never bothered to brew lagers for fear of off flavors developing at the warmer temperatures. With the idea of Pseudo Lagering, anyone from a novice to an expert can easily (and cheaply!) brew a lager-like beer. I was once told at a homebrew shop that you need a lager yeast and proper temperatures to create a lager, but my goal here is to prove that anyone should be able to create and experiment with Pseudo Lagering.
It's important to have primary fermentation just about wrapper up before dropping the temp.
During the first half of lagering, the yeast will continue to slowly consume the residual sugars, however without continued growth. Lagering too soon may stress your yeast as they will be overwhelmed and underpopulated, causing a stalled fermentation and/or off flavors. It is best to watch your fermentation and begin the lager process just after high krausen has dissipated, or shortly thereafter. This will ensure a large enough yeast population with minimal sugars to consume.
During the second half of lagering, the majority of the maturation process takes place. During this time, the yeast cell membranes begin to degrade; this releases keto acids, amino acids, nucleotides, inorganic phosphates and glycerol. These compounds combine within the beer to help create a fullness and enhances the flavor and foam. Lagering time can be from one day to eight weeks, although four weeks is a typical turn around. A caveat comes along with this, leaving it for too long (maybe it got forgotten in the back corner of the basement) may cause autolyzing (yeast death), and off flavor development.
From my own experimentation I have found that two weeks allows for an excellent maturation process, a quick turn around, and no issues from off flavors. 2.5 weeks was all it took to turn this ale using US-05 yeast (Note: WLP810 and Danstar Nottingham ferment well at temperatures between most lager and ale yeasts) into a smooth and tasty lager with no need for filtering or fining. It would be a good idea to taste test every few days the longer the lagering period takes place.
If top-fermenting ale yeast can create a lager, then is there any real difference between them? Yes, the yeast. A bottom-fermenting lager yeast has the ability to consume most of, if not all, maltotriose (a type of sugar made up of three glucose molecules that, like malto-dextrin, contributes to the body of a beer), while ale yeast can only consume a little, if any. In this sense a lager yeast does a better job of ‘cleaning up’ the fermentable sugars and creating a slightly drier beer. In theory using an ale yeast to pseudo lager will allow the beer to develop a robust body (more unfermentable sugars) and enhanced flavors (of course theory and reality do differ sometimes).
A Mr. Beer LBK fits nicely in a mash cooler with a few ice packs
The idea of working outside the box is everywhere in brewing; Black IPAs, Red IPAs White Stouts, etc. etc. The idea of creating a Pseudo Lager is part of that. It is a great way to experiment with your next batch: why not try lagering your oatmeal stout? Or your next DIPA? Even a extended cold conditioning period (roughly 4 weeks) in bottles can do great things for you. The use of a Pseudo Lager method fits perfectly for anyone who is brewing on a tight budget, space, time, or just looking to try something new.
The Kolsch and Altbier styles are representative of the Pseudo Lager method that have fallen under the much larger label umbrella of ‘lager’. The easiest way to create a Pseudo Lager on the homebrew scale would be to follow this tried and true method set up long ago for us. Simply brew your beer, pitch your ale yeast, then after 5-7 days place the fermenter somewhere cold like a garage, basement, outside, or cooler with ice packs for an extended storing period.
So why Pseudo Lager?
Pseudo lagering your ales make even the peskiest flocculaters pour clear pints.Why not just use a lager yeast at lager temperatures and move on? Well, not everyone has that perfect closet that is always on temperature, or have a cooling belt or glycol-chilled fermenter. Some of us (myself included), are only able to brew to the ambient temperature. For the longest time, I never bothered to brew lagers for fear of off flavors developing at the warmer temperatures. With the idea of Pseudo Lagering, anyone from a novice to an expert can easily (and cheaply!) brew a lager-like beer. I was once told at a homebrew shop that you need a lager yeast and proper temperatures to create a lager, but my goal here is to prove that anyone should be able to create and experiment with Pseudo Lagering.
The Nitty–Gritty
It's important to have primary fermentation just about wrapper up before dropping the temp.During the first half of lagering, the yeast will continue to slowly consume the residual sugars, however without continued growth. Lagering too soon may stress your yeast as they will be overwhelmed and underpopulated, causing a stalled fermentation and/or off flavors. It is best to watch your fermentation and begin the lager process just after high krausen has dissipated, or shortly thereafter. This will ensure a large enough yeast population with minimal sugars to consume.
During the second half of lagering, the majority of the maturation process takes place. During this time, the yeast cell membranes begin to degrade; this releases keto acids, amino acids, nucleotides, inorganic phosphates and glycerol. These compounds combine within the beer to help create a fullness and enhances the flavor and foam. Lagering time can be from one day to eight weeks, although four weeks is a typical turn around. A caveat comes along with this, leaving it for too long (maybe it got forgotten in the back corner of the basement) may cause autolyzing (yeast death), and off flavor development.
From my own experimentation I have found that two weeks allows for an excellent maturation process, a quick turn around, and no issues from off flavors. 2.5 weeks was all it took to turn this ale using US-05 yeast (Note: WLP810 and Danstar Nottingham ferment well at temperatures between most lager and ale yeasts) into a smooth and tasty lager with no need for filtering or fining. It would be a good idea to taste test every few days the longer the lagering period takes place.
If top-fermenting ale yeast can create a lager, then is there any real difference between them? Yes, the yeast. A bottom-fermenting lager yeast has the ability to consume most of, if not all, maltotriose (a type of sugar made up of three glucose molecules that, like malto-dextrin, contributes to the body of a beer), while ale yeast can only consume a little, if any. In this sense a lager yeast does a better job of ‘cleaning up’ the fermentable sugars and creating a slightly drier beer. In theory using an ale yeast to pseudo lager will allow the beer to develop a robust body (more unfermentable sugars) and enhanced flavors (of course theory and reality do differ sometimes).
A Mr. Beer LBK fits nicely in a mash cooler with a few ice packsThe idea of working outside the box is everywhere in brewing; Black IPAs, Red IPAs White Stouts, etc. etc. The idea of creating a Pseudo Lager is part of that. It is a great way to experiment with your next batch: why not try lagering your oatmeal stout? Or your next DIPA? Even a extended cold conditioning period (roughly 4 weeks) in bottles can do great things for you. The use of a Pseudo Lager method fits perfectly for anyone who is brewing on a tight budget, space, time, or just looking to try something new.
