First lager attempt

Ingredients
1

I’m going to try making a lager in March, fermenting it outdoors.  I’ve been trying a few things different because of my brewing situation as it is and one of them was to pitch both the yeast and the wort at near freezing temperatures.  Specifically, I used 1450 slurry from a previous batch and to my surprise it took off well after warming up to the high 50’s or very low 60’s.  Its the nicest looking krauzen I’ve seen since we moved back to Michigan.  So my next experiment will be with using lager yeast and letting it swing with the weather.  I’m figuring by the end of March it should be relatively decent, probably mid to high 40’s.  Any thoughts?  Anybody tried it?

Btw… the beer from the first slurry tastes very much like an Oktoberfest… it has a maltier bite than I expected.  Definitely drinkable at least so far, I’m not sure if it got oxidized so I’m waiting and testing it, everyday.  ;D

2

I’d expect too big a temperature fluctuation outdoors.  But, I don’t live where you do.  My experience has been that at some point, it’ll get warm, then when it gets cold again, you won’t get much yeast activity.  Do you feel lucky?

3

Thats the nice thing about water / liquids, the temperature doesn’t swing as readily as air, its more like a trend on bellcurve and a moderate one at that.  So yes, I do feel lucky.   ;D

4

You could be really authentic and find a cave somewhere to lager it in, just like in medieval times.

5

Don’t tempt me.  :smiley: ;D

6

What’s the temp in your basement?  Temps are probably more steady there.  Mine stays high 40’s this time of year.  I just started lagering and use a swamp cooler to keep the temp steady.

7

I don’t have a basement, just the brewshed outside for the time being.  Oh believe me, I’ve thought of building a root cellar and I just might if things go well.

8

I would still put it in a swamp cooler.  You can then ice it down if it starts to get too warm.

9

This

10

Ken has some sage advise for making lagers on his sight.
http://kenlenard.webs.com/makinglagers.htm

11

He makes many good points that match my experience. In particular the importance of primary fermentation over the actual “lagering” or cold conditioning process.

Kai

12

+1 or 2

I read Ken’s treatise on lagers and I agree.  I do mine pretty much the same way and have very good results as well.  Controlling fermentation temps in a swamp cooler is not all that difficult to do and I can maintain the temps within two degrees over a twelve hour period using this method.