Hi all
I would like to make my first lager
I don't have a fridge for fermentation temp control but I do have a garage and it's winter in Canada. I have a Cool Brewing insulated bag which can completely contain my fermenter bucket.
If I get a temp controller and use it to control a belt style heater and put the bucket and heater in the insulated bag and put the whole system in the unheated garage... Would it work to ferment at 10 C And then lager at 4 C?
Probably depends on temp in garage. Let's say it will vary from -15 to 5 C. The 23 liters of beer should provide a large thermal mass which is fairly resistant to rapid change in temperature.
Has anyone tried this?
Thanks
Valvefan
Post #2 made 12 years ago
I am considering this myself. I noticed the other day that my summer supply of Gatorade wasn't frozen despite minus 26c outside. Should be near perfect for lagering.
AWOL
Post #3 made 12 years ago
If a near constant temperature is attainable then you might try it. The movement of temperatures up and down is what turns off the yeast! If your steady then it might be ready?
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tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
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tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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Post #4 made 12 years ago
VF,
Ill be doing a pilsner this weekend, using the poor mans fermentation system.
Ill be primary fermenting in some rooms that are not used/heated in the winter when the kids are at college. They happen to be pretty close to safelager S-23 temps, then it is on to the garage that sits pretty constant at 30-35F through the month of Feb. We rarely open the actual garage doors so temps change slowly.
Im a bit of a weather nut so I have one of those cheap weather stations with 2 remote temp sensors. Ive been these remote sensors to monitor temps in possible fermentation rooms.
Ill be doing a pilsner this weekend, using the poor mans fermentation system.
Ill be primary fermenting in some rooms that are not used/heated in the winter when the kids are at college. They happen to be pretty close to safelager S-23 temps, then it is on to the garage that sits pretty constant at 30-35F through the month of Feb. We rarely open the actual garage doors so temps change slowly.
Im a bit of a weather nut so I have one of those cheap weather stations with 2 remote temp sensors. Ive been these remote sensors to monitor temps in possible fermentation rooms.
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
Bobbrews
Bobbrews
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Post #5 made 12 years ago
It certainly will work Vf. When you buy your temp controller, it will have instructions as to whether you want to heat (belt) or cool. So, when fermenting, set the temp controller for 10. When lagering, set it for zero. The worst you are going to do in this scenario is have your beer reach 5 C when lagering which is not a problem at all.Valvefan wrote:If I get a temp controller and use it to control a belt style heater and put the bucket and heater in the insulated bag and put the whole system in the unheated garage... Would it work to ferment at 10 C And then lager at 4 C?
...Let's say it will vary from -15 to 5 C.
Last edited by PistolPatch on 05 Jan 2013, 03:37, edited 2 times in total.
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Post #6 made 12 years ago
Im sat listening to a german pilsner ( my 1st lager) bubbling away in the celler below me now at 9 degrees c. Just hope the cold weather holds here cos its garage bound for lagering and i have no way of controling temps.
The beer I had for breakfast was'nt bad so I had one more for dessert!
Post #7 made 12 years ago
kingdomofkeg,
You can help by putting your fermenter into a larger container (kid's pool?) and fill it with cold water? Cover your fermenter with a old t-shirt and let the bottom of the shirt sit in the water. The t-shirt will wick up the water to evaporate and cool the fermenter. The volume of water around the fermenter will stabilize and hold the temperature more steady. The movement of temperatures can stall the yeast or cause it to go dormant. You could add some ice to the water when the temps get too hot during the day? Good luck with all that! The temperature here last night was -27C or -17F!!!
You can help by putting your fermenter into a larger container (kid's pool?) and fill it with cold water? Cover your fermenter with a old t-shirt and let the bottom of the shirt sit in the water. The t-shirt will wick up the water to evaporate and cool the fermenter. The volume of water around the fermenter will stabilize and hold the temperature more steady. The movement of temperatures can stall the yeast or cause it to go dormant. You could add some ice to the water when the temps get too hot during the day? Good luck with all that! The temperature here last night was -27C or -17F!!!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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Post #8 made 12 years ago
Bob Brews
Cheers it will be lagering in a cornie its about -2c here at the moment is it esential that it lagers at lower than the ferment temp my cellar is a contant 9ish degreees c?
Cheers it will be lagering in a cornie its about -2c here at the moment is it esential that it lagers at lower than the ferment temp my cellar is a contant 9ish degreees c?
The beer I had for breakfast was'nt bad so I had one more for dessert!
Post #9 made 12 years ago
kingdomofkeg,
That sounds perfect! I only get that in the winter for a few months. That is more than enough for me to brew whatever lagers I need for the year. I am a ale man which makes everything OK! I have a keg set up for lagering with a airlock. My refrigerator is stuck at 36F or 2.2C so I don't use it. Some day I will but a temperature adjuster for my "Frig" but until then I will just use the room in the cellar!
That sounds perfect! I only get that in the winter for a few months. That is more than enough for me to brew whatever lagers I need for the year. I am a ale man which makes everything OK! I have a keg set up for lagering with a airlock. My refrigerator is stuck at 36F or 2.2C so I don't use it. Some day I will but a temperature adjuster for my "Frig" but until then I will just use the room in the cellar!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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Post #10 made 12 years ago
So you think it would be ok to bring out for dicetyl rest keg it then return it to the cellar for lagering?
The beer I had for breakfast was'nt bad so I had one more for dessert!
Post #11 made 12 years ago
Here is a linky to a nice article on Lager
I think you have a great setup with your cellar, as the weather improves you will be well set for a couple of days diacetyl rest then into the garage for conditioning.
I don't brew lager much as I like ales just like bob,but I have had good success lagering in the loft this time of year.
Yeasty
I think you have a great setup with your cellar, as the weather improves you will be well set for a couple of days diacetyl rest then into the garage for conditioning.
I don't brew lager much as I like ales just like bob,but I have had good success lagering in the loft this time of year.
Yeasty
Last edited by Yeasty on 23 Jan 2013, 04:22, edited 2 times in total.
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Post #12 made 12 years ago
The lager is mainly for the missus im an ale lover myself but its something a bit diferent its like doing my 1st brew all over again.
The beer I had for breakfast was'nt bad so I had one more for dessert!
Post #13 made 12 years ago
kingdomofkeg,
You certainly could. Just remember that lagers takes longer than ales to ferment. Warm it two or three days (I don't know how long?) and set it back down in the cellar. The extra time in the fermenter won't hurt it. The yeast needs time to eat the dicetyl. I would reuse the yeast cake when you are done. In lager beer you need twice or three times the yeast and the yeast cake is perfect. I am on the third use of a yeast cake now. Two Mia bock's and a mock Oktoberfest!So you think it would be ok to bring out for dicetyl rest keg it then return it to the cellar for lagering?
Last edited by BobBrews on 23 Jan 2013, 07:47, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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- SVA Brewer With Over 100 Brews From United States of America
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Post #14 made 12 years ago
Bob brews,Yeasty
Thanks for the advice chaps will let you know how it turns out.
Thanks for the advice chaps will let you know how it turns out.
The beer I had for breakfast was'nt bad so I had one more for dessert!
