Lager brewing

Discussion in 'Homebrewing' started by BikingDutchman, May 23, 2015.

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  1. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Yup, no need for you to reconsider your ales.

    I have been homebrewing for 20+ years and I have never conducted a secondary for my ales.

    Cheers!
     
  2. pinyin

    pinyin Savant (1,119) Sep 19, 2013 New York

    Agreed. I brewed a munich helles lager with Wyeast 2308 and 2 ounces of Saaz. 6 weeks in primary and 8 weeks in secondary and it turned out great. Everyone who tried it loved it and wanted more.

    Also my fermentation was my cold winter basement, anywhere from 34-39F the entire time.

    I think the colder temps are fine for that yeast, but you just need a lot more time.

     
  3. bulletrain76

    bulletrain76 Maven (1,311) Nov 6, 2007 California

    I do think that it is common in Germany to use air instead of oxygen but I think air tops out at about 8-9PPM of dissolved oxygen, which is less than I like for a lager or any high-gravity ale. Many brewers make it work but I prefer the ability to add more oxygen. We add 16-17PPM oxygen in-line for lagers. I know that Gordon Biersch uses air and Dan maintains that air is the only way to do it according to his Weihenstephan education. On the homebrew scale I would rather not take chances with being able to get enough oxygen via air. Pure O2 is just a safer method to ensure you are getting enough.
     
    herrburgess likes this.
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