What do I need to start lagering?

I use a chest freezer with an external temperature controller. The temp controller allows me great flexibility in adjusting temps. I can set it at 48-52 for the primary phase, let it warm to 65 or so for a diacetyl rest, and then drop it slowly (about 4 degrees a day) until I get to 33 or so for lagering. It's a lot more accurate than just turning the dial on a fridge, IMO.

 

Basically, you'll need a temperature controlled fridge or freezer. I ferment lagers at about 50F and lager them at 40F or a bit lower. BTW, the fermentation stage isn't really 'lagering' (as in your post title) but I take it you're asking about that too. The lagering stage happens after fermentation, and you'll need a secondary carboy or a keg for that. You really don't want the beer on the yeast cake while lagering.

 

Good point. I left that step out.

 

I know several people who just use their garage in the early Spring or late Fall. There's some gambling in trying to get the weather right for a few weeks, but I've tasted some good stuff that was done naturally. I'm just stating this because you don't NEED a fridge or a therm control. It's a hellovalot easier and you can lager 365.

 

I'd look for a chest freezer on craigslist and/or garage sales. I got mine for $20. Delivered. Then the expensive thing will be the controller. I use Johnson A419 digital controllers. Google for the best prices.

Edit: Or you could build a controller, if you're handy with electronics.
Further Edit: Some people have had success modifying the thermostats on their freezers to get them to work in fermentation/lagering ranges, saving the cost of a controller.

 

I have two Johnson A419s and make sure you get the pre-wired version! It's godawful trying to wire them yourself.

 

Come to think of it, even with the pre-wired version, you have to open it and move a jumper to switch from heating mode to cooling mode (or vice versa). I forget which the default is. OP: Don't worry, it's not that hard to move the jumper.

 

“Don't worry, it's not that hard to move the jumper.” It’s just like removing a wrenched ankle!

Cheers!

 

If you are a DIY kind of guy, it's very possible to get a fridge or chest freezer close to free (I see chest freezers on Craigslist for as little 25$) and then hook up an external temp controller.

 

I wish I'd thought of that.

 

I use a mini fridge with a fermwrap and temp controller for primary fermentation. I have a full sized fridge without a freezer that can fit up to 10 cornies that I use for a kegerator and for lagering.

The primary mini fridge/heating element isn't the most efficient system in the work, but it keeps the temp within one degree of my desired temp.

 

You don't NEED this, but being that lagers typically need bigger propagations of yeast, you may want to look into a stir plate to build up big, healthy starters and some kind of oxygenation system.

Again, not absolutely needed, but it helps. And they are tools you can use for any beer, really.

 

That's a good point. Without a stir-plate, you're looking at some pretty big starters (volume-wise) for some lagers.

 

Can someone elaborate on why some lagers need larger starters than ales? Lower fermentation temps?

 

That may be part of it, but these strains have adapted to low temps. IMO the main benefit of pitching more cells for lagers is that there will be less propagation of cells in the beer wort. This means less esters, which is a good thing in lagers.

 

sorry to interrupt, but why cant you lager in the same bucket as your primary?

 

You'll want to lager at least four weeks. (I believe I've read somewhere the rule of thumb is one week for every .08 of gravity, e.g. 5 weeks for a 1.040 beer, 10 weeks for a bigger 1.080 doppelbock, etc., but I'm not sure many homebrewers go that long). Add that to the two weeks or more you'll be in primary before lagering even begins, and you're starting to push the envelope regarding autolysis. That's not to say that you will definitely get autolysized flavors if you lager in your primary, but why risk it? I'm generally anti-secondary, but but even I'll rack over when aging a big beer for an extended period or when lagering.

EDIT: I just noticed you said "bucket". If you were lagering a long period in an oxygen permeable bucket (such as a bottling bucket) you might start seeing oxidation issues as well. Again, not guaranteed you would, but why risk it?