Looking to brew my first lager. I have a spare room that doesn't get much heat and is currently swinging from 50 to 60 F. I know this is about how cold it needs to be to brew lager, but what I am wondering if a daily 5-10 degree temperature swing will lead to off flavors? Has anyone tried what I am considering doing?
Variable temperature during lager fermentation
- Thread starter codym
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It will probably lead to off flavors if the beer changes temperature like that, with such wide swings.
You might be able to mitigate it with a water bath around the fermenter.
60F is way too warm for fermentation for a lager. Usually, you want the temperature of the beer (not the room!) to be 48-53F or so, depending on yeast strain.
That's higher than where I like to do lagers (typically 48 to start, then 50 after a few days until time for a d-rest @62) because I seek a very clean ferment. You may want to look into finding a lager yeast that can be used into the upper 50's (if there is one).
As far as the temp swings go, use something (tub with water, etc.) to buffer those and keep your beer on a more even keel temp-wise.
If you can, chill the wort and pitch this in the mid-40's. Use lots of yeast. Lagers require about twice the cell count of a comparable ale.
As far as the temp swings go, use something (tub with water, etc.) to buffer those and keep your beer on a more even keel temp-wise.
If you can, chill the wort and pitch this in the mid-40's. Use lots of yeast. Lagers require about twice the cell count of a comparable ale.
stpug
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I've done a Cali Common at low 60s (beer temp) using Wyeast Bohemian Lager yeast 2124, and the result was great! While it is more of a hybrid beer style, it DOES use a lager yeast at upper temps. Bohemian Lager 2124 is one of the few lager strains that ferments well into the 60s. The Cali Common I brewed came out very nice - not perfect lager characteristics but really nice. It's a very versatile lager yeast strain that's good really cold and good fairly warm. Certain beer styles are probably more conducive to some non-lager characteristics (doppelbock) than others (pilsner).
