First Lager

[WeegieBlue]

I have a Munton's Gold Continental Pilsner that I am going to start brewing within the next week or so. My downstairs WC manages to maintain a near-constant temperature of 12 degrees if the radiator is turned off, so I was thinking of fermenting it there (we never use this loo btw!).

I have read that most lager kits come with ale yeast as it ferments better, however as I'm going to be able to place the barrel in a cooler room, do you think it's worth using a proper lager yeast? If so, any recommendations?

I live in Scotland and the outdoor temp at the min is between 3 and 7 degrees so I was thinking of conditioning it in the shed once fermentation has completed. Does anyone see any problem with this? Chances of a mini-heatwave in Glasgow in February are non-existent and the shed is in the shade so no problems with a greenhouse effect either.

Any comments would be warmly received.

Thanks

[KevP]

Hiya mate

I dont actually brew (or like) lager so please h0ld fire for someone who does, but, I would think you temps are great for lagering, and with proper lager yeast I should think you'll have a lovely brew!

[WeegieBlue]

Hiya mate

I dont actually brew (or like) lager so please h0ld fire for someone who does, but, I would think you temps are great for lagering, and with proper lager yeast I should think you'll have a lovely brew!

Cheers Kev. I know the whole process is so much different than your more traditional ales so thought it best to get a bit of advice first!

[p2ll]

I've brewed this lager and I used a lager yeast - saflager s23. That bog temp is perfect, but its worth double pitching the yeast - ie put two packets in not just one. Reduces the chances of the temp stalling the fermentation.

I wouldn't put it in to lagering until you've achieved carbonation. If you're bottling, add the lager and sugar to the bottles and keep them at normal room temp until they've carbonated. About 3-5 days normally does it if you're generous with the sugar. check before putting out into the cold by cracking a bottle first.

Sorry if you already know all this.

[WeegieBlue]

I've brewed this lager and I used a lager yeast - saflager s23. That bog temp is perfect, but its worth double pitching the yeast - ie put two packets in not just one. Reduces the chances of the temp stalling the fermentation.

I wouldn't put it in to lagering until you've achieved carbonation. If you're bottling, add the lager and sugar to the bottles and keep them at normal room temp until they've carbonated. About 3-5 days normally does it if you're generous with the sugar. check before putting out into the cold by cracking a bottle first.

Sorry if you already know all this.

Excellent, thanks for the advice. I'm bottling my wherry tomorrow so my barrells will be free. I'll nip out and pick up some S23 as I only have S04 in.

Is it recommended to move the beer from the first FV into a second to help with clearing, and from there add the primer (i'm using light spraymalt) and bottle? The instructions say a second barrell is a good idea, but then the instructions said my wherry should drop to 1012.....

Cheers

[mercilessrich]

Qucik q about bottling- Im planning my first lager next week and was thinking of siphoning into a keg, adding primer then bottling from the keg using a tube (bit easier than straight from the vat). Is this an acceptable method? And how long should i leave it with the primer before bottling? Also is it good to add a little extra yeast vit to the primer and can you overdo it with brupaks yeast vit?
So many questions, so much to know.....

[p2ll]

yes I move into a secondary, leave it a few days to clear - add to the secondary about 100-120g of sugar for a lager, slowly move your stirring spoon through the liquid to ensure the sugar has dissolved without re-rousing the remaining yeast, give it a few minutes then bottle. Secondary does seem to help drop the yeast, but it then needs longer to carbonate. I tend to find a few days clearing a happy balance.

mercilessrich - if I understand what you mean correctly, that sounds fine but you only add yeast vit to the main fermentation to help the yeast get going, not when priming with sugar for carbonation. Yeastvit is bitter and can impart a twang.

[mercilessrich]

Aha thanks for the advice. So you think a day or 2 in the barrel then add the priming sugar just before bottling? And what about adding extra yeast before bottling, like some ppl do for belgium kits?

Thanks for all the help, off to HBS now!

[p2ll]

you shouldn't need extra yeast if its only had a few days in secondary, especially for a lager, which you want to drop bright. Just make sure you give it long enough to carbonate - the trick is to tip the bottles day and night to activate the yeast to carbonate. Always check its carbonated before putting it in to the cool - I once found mine was flat and had to bring back into the house and shake them for a few more days.

[mchansen]

Hi WeegieBlue

Your fermentation temp should be ok, but after bottling leave the bottles at the same temp for 3-5 days before you move them to the sheed, trust me

I have just, well in November made up a Coopers European Lager, did the fermentation at 15c, bottled and primed straight from the fermenter and moved the bottles to the sheed, I to live in Glasgow "Barrhead".

After 3 weeks in the sheed absolutly no carbonation, I have then moved the bottles in to the house again and it have started to carbonate, but I tell you this, when I pour a pint from the bottle the head looks like Champange bubbles and it has a very strong smell of yeast, also tast very sweet.

So leave it in your house until it has carbonated.

Enjoy

[mercilessrich]

Thanks for the advice Phill. One more annoying q- is there any danger of over-carbonating? And what signs should i look for that its ready to move to the cool?

Many thanks,
Rich

[stevezx7r]

One sign of overcarbonating is a loud bang in the middle of the night

The general rule of thumb is half a teaspoon per pint for an ale and one teaspoon per pint for a lager.

If you over prime a plastic barrel they tend to bulge at the bottom (they should automatically release gas via the cap vent but rarely do).

A fairly easy way to prime your bottles is once there clean, use a small funnel, a clean teaspoon and a bag of tate and lyle and box all the empty bottles together, then, one by one fill each with your required amount of sugar, add beer, cap, shake to distribute the sugar then leave for a week in the warm before transferring to a cooler place i.e a shed/fridge.

[p2ll]

If you pitch aroung 100g per 23 l, and its reasonably evenly spread, you shouldn't over carbonate. Its all trial and error initially though until you work out what suits you. I once had one that was a little over fizzy - spitting bubbles like coca cola, but the bottles held it fine. If you use plastic bottles you can squeeze them to see how tight they are getting. They should firm up considerably but it takes days. If one firms up more quickly it might be over carbonated - so undo it to release. If you're using glass bottles it might be worth having some small ones as part of your set to use as tasters to see how things are going

[WeegieBlue]

Well, I started my kit this weekend, but after 48hrs in the "cold room" nothing happened. I rehydrated my yeast and to be fair, it didn't really do much in the bottle so I'm not sure whether it was dead or not. I bought Young's lager yeast from my LHBS and the guy told me rehydrating for lager is quite important as it starts multiplying at around 30 degrees, but does it's work at nearer the 15 mark. I think next time I'll just ifnore him and pitch it into the FV as at least I know where I stand!

So, I pitched the yeast that came with the kit and it's going like a steam train. Lots of big foamy head on it and the room smells great! My airlock isn't bubbling but I'm assuming that's down to poor seals on the FV as it's just a snap on lid.

I'm going to leave it in the FV for the recommended 7-10 days and then put into a second FV for a couple more days to help it drop. I'll then add 100g of light spraymalt, gently stir and leave for a further day before bottling and leaving in the house for 3 weeks. After that, it goes into the shed for a few weeks to carbonate and then should be drinkable for the summer BBQ season.

Well, that's the plan anyway.....

[mercilessrich]

Thanks steve. Fermenting now and dropped to 1020 in about 24hrs!

Slightly worried about explosions- I'm using a variety of bottles- peroni, san miguel but also quite a few cider bottles. Ones that worry me are the brothers pear bottles- they dont seem as robust as the rest. Is it likely that I will over carbonate and explode if is tick to 100g sugar for priming and use these bottles?!

Thanks,

Rich