Lager style....

[PEACOCKSUIT]

I had a fridge lined up to try brewing a Lager style but this turned out to be too much of a pain.

Id still like to try a lager style. Iv read with great interest of people lagering outdoors in the UK during winter months.

So, could I brew a batch and just leave it in a fermenter outside for a couple of months? I know to do it right you need proper temp control but perhaps there is a more robust style which would do well with the fluctuations in temp?

[coatesg]

You need to control the temp for the ferment as well as the lagering process - I see this as being more of a pain to achieve as it's probably a bit more sensitive to fluctuations. For just the lagering part, I'd be surprised if leaving it in a dark outdoor place that was fairly stable with regards to temperature (garage, etc) didn't work though.

You could possibly do a kolsch (ferment at about 16C - a bit easier to attain) and then stick it outside for the required lagering period?

[raiderman]

[quote="PEACOCKSUIT"]

Id still like to try a lager style. Iv read with great interest of people lagering outdoors in the UK during winter months.

/quote]


Why not? You can brew a good lager without technology. I don't think its essential to chill during the brewing or lagering phases otherwise I couldn't make lager. But it follows that if you laager outside in the cold you'll more closely reproduce that facet of the process. This is about home brewing and I'd give it a go.

[bigdave]

I brewed a beautiful lager through jan/feb this year without much technology. just a temp probe dangled into the FV and then outside wrapped in a duvet & sleeping bag during the day, and inside over night. The temp fluctuated between 6-14 during fermentation but it still turned out bloody brilliant!

[PEACOCKSUIT]

You think its too warm right now to try this out? I had frost on my car this morning so it must be getting pretty cold of a night. Its the fluctuation that puts me off.....

[Manx Guy]

Hi,
Like others I've fermented lagers with good results without temp controlled fermentation or lagering. I use the stone floor of my utility room in the months from Nov -end Feb.

This keeps the ferment temp between 10-14C The fluctuation isnt great but as the yeast activity slowed the temprature drops... I then lagered in the old coal house (Dark and pretty cold 2-8C)

I found that the second lager using repitched yeast was a lot cleaner - this year I will do a kit lager (using 2 packs S23 or w34/70) before repitching the yeast into a an AG MArzen/Vienna style lager!



Guy

[PEACOCKSUIT]

After further reading and having taken on board suggestions in this thread I think I will use a more forgiving Kolsch yeast (White Labs Liquid Yeast - WLP029) and brew a Pseudo Lager, possibly a pills. I drink a lot of budvar and Urquell so something close to this style would be nice. Any crisp clean flavoursome pseudo Lager style beer would be great though so any suggestions would be appreciated.
It will be my first step over to the dark side this, I will be brewing biab .

I plan to step up the yeast and then use the trub once the brew is complete to brew with it again by making more starters.

I have some SAAZ hops (100g) that I bought ages ago, they have the use by date of 05/08/10 though . Would they still be usable if I used more to compensate? They have a funny smell but I remember thinking that when I bought them. Its a weird sour sort of almost cheese like smell ! Maybe Il buy fresh .

Looking forward to getting this started. Once its fermented I will put it in the shed for a sort of Lagering. Id like it ready by xmas so might have to cheat a bit and use fining's etc.

It will be dispensed via Corny keg.

[Manx Guy]

I too fancy doing a Kolsch style beer, which I have discussed on another thread...

I will get some Kolsch yeast from Maltmiller and some more Hallertau M (hop to 24IBU) and make up a simple grain bill with MO/lager malt and 500g carapils and 500g wheat malt.

After reading designing great beers, this seems a good place to start - although one poster said the best one they had made was all lager malt with about 8% caramalt/pils

I'd buy fresh hops if they are 'cheesey' that doesnt sound good....

Good luck & happy brewing!

Guy

[coatesg]

I have some SAAZ hops (100g) that I bought ages ago, they have the use by date of 05/08/10 though . Would they still be usable if I used more to compensate? They have a funny smell but I remember thinking that when I bought them. Its a weird sour sort of almost cheese like smell ! Maybe Il buy fresh .

For the £2.50 or so they are from Malt Miller, I would buy fresh! Cheese is not a good smell for hops. (The BB date would be fine, but you'd need to have kept them in the freezer ideally).

You may want to check out a recipe for a classic American pilsner, but drop any adjuncts and use 100% pilsner (perhaps 5% carapils). Pitch a lot of yeast and try (as much as you can) to keep the temp steady at about 16C or so; a couple of degrees cooler if you like, but pitch more yeast.

[leedsbrew]

I know this thread is pretty wrapped up now but I thought I'd share my experiences! I brewed a schwarsbier with w34/70 last year and it turned out a cracker. I only used one packet and started it off at the top end of the temp range then just banged it in the garage with a sleeping bag round it. It was lagered in re garage when the ambient temp must have been in the low 4-6 degs!

I've got a starter of kölsch (wlp) on the go at the moment ad will be getting the brew on next week!

Lb

[PEACOCKSUIT]

Is it necessary to make a starter for the WLP029? I plan to brew on Saturday so Iv left it late anyway eve if it is best to. I don't have any malt extract either to make a wort.

[TheLastSuppa]

I just checked the 5 day forecast. The weather is perfect for getting a lager on this week.

For me in the Northwest - day time/night time temps
Thu 16C / 10C
Fri 11C / 7C
Sat 10C / 5C
Sun 7C / -1C
Mon 3C / 3C

Brewday Friday I think. Last year I did the same as Manx Guy - brewed kit lagers on the tiled floor in the utility room with the radiator off. Then lagered in the shed for two months. Turned out drinkable, but this year I'm gonna do AG rather than kits.

- this year I will do a kit lager (using 2 packs S23 or w34/70) before repitching the yeast into a an AG MArzen/Vienna style lager!

I quite fancy doing a strong Bock on the yeast cake. I've got a couple of packs of S23 in the fridge. Do I need to use both in the first brew which will probably be about 4.0 - 4.5% ABV?