Brew UK Forum » Tag: Lager

Brew UK Forum » Tag: Lager - Recent Topics http://www.brewuk.co.uk/forum/ Brew UK Forum » Tag: Lager - Recent Topics en Tue, 07 Feb 2012 21:34:36 +0000 SpeyBrew on "Lager question" http://www.brewuk.co.uk/forum/topic/lager-question#post-30730 Tue, 07 Feb 2012 18:36:09 +0000 SpeyBrew 30730@http://www.brewuk.co.uk/forum/ Hi folks - Im now on my 4th brew which I did yesterday with some left overs. I used the saflager s23 yeast and the beer is now sitting in fv at 12C. I expect it will take 2 to 3 weeks to ferment. I have read a bit into lagering and that it should be done for about 6weeks in the cold. What I'm wondering is after lagering what's the best way to ensure proper carbonation? In my previous brews I have batch primed then bottled straight away. Is this still possible after the lagering or will new yeast need to be added? As I'm not sure on the effect 6weeks in the cold will have on the yeast. Any pointers greatly appreciated. Nath on "Help on lagering technique" http://www.brewuk.co.uk/forum/topic/help-on-lagering-technique#post-1730 Sun, 31 Jan 2010 13:31:15 +0000 Nath 1730@http://www.brewuk.co.uk/forum/ Hey everyone, Gonna do a lager for my next ag (the lager with no name from greg) I have been reading up on lagering and there seems to be multiple ways of doing it. I wanted to know if anyone has had the pleasure of lagering! Heres what I have planned after reading loads of bits n bobs:- AG as per norm. Cool wort to 14-15c and pitch yeast (wyeast activator 2278 Czeh pils). Put in brewfridge @ 11-12c and ferment as usual for 7-10 days until fg is reached. Raise to 18-19c for 2 days (for a diacytil rest - not sure if this is needed as I have constant Low temp and pitched at a low temp). Rack to secondary and seal with airlock @12c and drop 1-2c per day until 4c (lowest fridge will go) and lager for 2 weeks. Bottle as per norm. I think the biggest problems for me are (apart from the fact I have never erally lagered anything):- Wondering is there will be enough yeast in suspension after the long ferment and lagering. When to rack to secondary - at fermentation end or 3/4's into it so there is more yeast left for the secondary, and if so should I bring the temp up in the secondary for the diacytil rest instead. Also how much sugar to prime with. What do people think on this process? Ta, Nath clongo on "Starapromen - who else has been there?" http://www.brewuk.co.uk/forum/topic/starapromen-who-else-has-been-there#post-11692 Mon, 31 Jan 2011 21:43:58 +0000 clongo 11692@http://www.brewuk.co.uk/forum/ Has anyone else been to Prague's Starapromen brewery - went last year in sub sub zero temps and forgot all about the pics. Interesting tour - There is a link to my snaps of the old brewery that's no longer used but shown to visitors. They brew continuously for 6 days than give all their kit a thorough clean on day 7 ready for the next week. When I went there was a party of 14 year old school kids just finishing their tour - they were in the sample room supping Starapromens finest - couldn't happen here could it - think of the headlines in the Daily Mail. In the sampling room there was no limit on the number of beers you could sample and next door in the adjoined bar the food was excellent <a href="http://www.facebook.com/album.php?id=1235943926&aid=215143">The old kit at Starapromen in Prague - what a way to pass an hour or so!</a> Greg on "Becks Clone" http://www.brewuk.co.uk/forum/topic/becks-clone#post-10550 Mon, 03 Jan 2011 10:53:34 +0000 Greg 10550@http://www.brewuk.co.uk/forum/ Okay before you ask the other half loves Becks so I really want to impress her by making something very similar or hopefully even better. Worst comes to worst and I'll have to drink it. Now I have temp controlled fermentation I also fancy having another crack at a lager. So recipe so far. Batch Size: 20.00 L Estimated OG: 1.046 SG Estimated IBU: 26 IBU Boil Time: 90 Minutes Est Abv: 4.6% Ingredients: ------------ 3.46 kg German Pilsner Malt 354 gm flaked barley 118gm carapils 22 gm Northern Brewer (90 min) 13 gm Hallertauer Hersbrucker (10 min) 13 gm Hallertauer Hersbrucker (1 min) Yeast TBC probably Wyeast 2042 Danish Lager although may go for an American yeast as she likes the lager to be dry and crisp. After yesterdays brew, I think that 20 litre batch size will cause a few problems so I'll probably up this to at least 40 litres. Anyone produced at crisp tasteless lagers? <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> Greg on "The Lager with no name" http://www.brewuk.co.uk/forum/topic/the-lager-with-no-name#post-195 Mon, 19 Oct 2009 23:46:11 +0000 Greg 195@http://www.brewuk.co.uk/forum/ As promised here is my first attempt at lager. Brewed it about 2 months ago now and struggled to keep the temp low as I don't have a brew fridge but did okay by freezing PET bottles filled with water then placing them around the fermenter (which was sitting in a bigger container) filled with water. Changed them 2 or 3 times a day and managed to get to about 12c most of the time. Not too bad bearing in mind it was high of summer, although not exactly a scorcher. Turned out pretty good. Very flavoursome and not as dry as I would like but really nice. Improved and mellowed with age, started out quite bitter but this subsided just as the last bottles were consumed. Recipe Specifications -------------------------- Batch Size: 20.00 L Estimated OG: 1.047 SG Estimated FG: 1.011 SG Alcohol Content:4.6% Estimated Color: 4 EBC Estimated IBU: 32 IBU Boil Time: 90 Minutes Ingredients: ------------ Amount Item 3500.00 gm Lager Malt 400gm Wheat malt 45.00gm Hallertauer Hersbrucker [3 %] (90 min Boil) 45.00 gm Saaz [2.2 %] (90 min Boil) 15.00 gm Saaz [2.2 %] (15 min Boil) 2038 Wyeast Munich