 Waldo
World's Foremost Glock Hater
Life Member
Joined: Nov 2000  OH, USA
 Posts: 25132 Feedback: 100% (9) |
Posted: 3/19/2012 5:07:53 PM
THE IMAGE ABOVE IS A PAID ADVERTISEMENT Or, it went from winter to summer here in two weeks. 80+ degrees for the rest of the week. Ghetto lager brewing is over early for me,,Sniff  Basement is already getting warm.
Time to switch to 2112, Kolsch and 05. |
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AR-Josh
Musician, Soccer Fan, Fudd, Home Brewer
Team Member
Joined: Jun 2003 MD, USA
Posts: 2787 Feedback: 0% (0) Link To This Post |
Posted: 3/20/2012 8:24:13 AM
I'm actually getting ready to maybe do another lager. I put together a cheap fermentation chamber than was able to keep my first lager attempt (Czech Pilsner) at 50 degrees for the entire ferment. It's in D-rest now and I'll be cold crashing in my kegerator this afternoon for 2 days then I'll rack it to the keg for long term lagering.
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Cpt_Kirks
Starfleet Brewmaster
Team Member
Joined: Oct 2004 TN, USA
Posts: 16942 Feedback: 100% (1) Link To This Post |
Posted: 3/20/2012 8:30:36 PM
[Last Edit: 3/20/2012 11:40:00 PM by Cpt_Kirks]
The light lager fermenting will go to D rest Thursday, then into the backup kegerator for cold crashing. Into kegs, then back into the backup for a month or so.
Lights don't need as much lagering, and it has to get out of the way of the Amber Lager I'll be brewing in three weeks. I'm brewing a Bavarian Hefe this Saturday. ETA: I can fit three Better Bottles in my fermentation chamber, barely. I can get down to about 40*F in it. 
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Waldo
World's Foremost Glock Hater
Life Member
Joined: Nov 2000 OH, USA
Posts: 25177 Feedback: 100% (9) Link To This Post |
Posted: 3/24/2012 7:09:39 PM
Well, just finishing up an Amber Lager, going to pitch White Labs 810 since the local didn't have any 2112. |
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Posted: 4/12/2012 7:03:54 AM
I seldom use the lager yeast anymore for a lighter brew. I use the kolsch yeast from white labs WLP029. I propoagate and pitch a hearty starter and ferment around 60-65. Then after secondary I lager for six weeks in a soda keg, ultra clean and if I mash out at 152 F for 90 minutes its ultra light in body and really goes down easy, maybe a little too easy. The lager yeasts are clean but the fermentation temp can be finicky.
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