Making a Lager

Here is a thread where a lager was fermented in a cool/cold garage & shed:http://beeradvocate.com/community/threads/question-my-first-lager.65613/

Cheers!

 

Temperature control is crucial in lager brewing which you obviously know. So is yeast pitching rates. So for 5 gallons of a moderate gravity lager your gonna need between a 2-5L starter depending on your yeasts mfg date. Splitting the starter slurry into the growlers accurately will be tough without some nice little 50-125ml Erlenmeyer flasks or other means to accurately measure in a near sterile manner.

If you haven't bought your temp controller yet I highly recommend this one or one like it: http://www.williamsbrewing.com/CONTROLLER-II-P183C100.aspx

If you have a cold closet or garage in the winter this temp controller works in tandem with heat as well. (Space heater/electric blanket)

 

Ideally, you would like to have strong temperature control, but you can still do lagers if you have a space that is close to 50 F. Because lagers ferment rather more slowly than ales the temperature of the fermenting beer typically does not rise too far above ambient. For years I fermented lagers in a cool part of the basement when ambient was around 50 F, which is typical for January and February here.

Also, some lager yeasts are a bit more forgiving when it comes to higher than ideal temperatures. Wyeast 2124 is one of these, I believe. I suggest that you look at brewing TV Episode 53 before undertaking your lager adventure.

 

I have a lager in my crawlspace as we speak. ambient temp is about 52. I pitched white labs 838 and it is going without issue. from my research temp control/consistency is more important than cold. you can always call it a steam beer if its over 60 deg

but dont trust me, im stupid

 

If you can't make a true lager I'd recommend a hybrid yeast. Kolsch, or Cali Common are both good substitutes that resemble lagers until you're more appropriately equip to run ~55F constantly.

 

Besides focusing on your temp control, I'd suggest you have the ability and equipment to make a starter. You WILL need a fair bit of yeast for a lager, above and beyond what you need for an ale.

I'd suggest a kolsch or something. Lie to your friends that it's a crystal clear lager.. If you can't control temp, and can't do a starter.. forgitaboutit.

 

Big starters, big O2 before pitching, lots of nutrients, and control that temperature in fermentation and lagering. Ferment the beer at 50F (not ambient), and lager as close to freezing as you can.

 

you are correct. I am doing what i am doing not because it is "right" but because its what i got.

also inchrisin, you werent supposed to like that post

 

What you're proposing could be done, I think, assuming you have a big fridge and a really understanding spouse.

I'm assuming you would still be keeping food in this fridge? The typical lager fermentation temp of 48-50F is probably a little high for basic food storage, but your milk and meat would probably keep OK. And then the lagering temp might be a little on the low side for food but again, not unworkable. Biggest problem, aside from space, might be the smell during fermentation, which can get pretty nasty with some lager yeasts.

I'm assuming you just don't have the space for a dedicated fridge? Because you can find a used one cheap if you're patient. I got one for $40.

 

You could just use the San Fran/Cal lager yeast. It's going to be easier to use than a traditional lager year. Or, you could try Cry Havoc.

I kind of like the idea of doing it in a Growler Union, though. That could be pretty entertaining.

 

Another yeast you could use to produce a lager beer at warmish fermentation temperatures is Wyeast 2124 which has an upper limit of 68 degrees F: “Temperature Range: 45-68F, 8-22C”

Do you have an area that might be around 60 degrees F? This might be an OK temperature for 2124.

Cheers!