King Ruddager Posted May 7, 2012 Share Posted May 7, 2012 So, I'm going on holidays for a little while and while I'm away it's suppsoed to be fairly cold, so I thought it'd be a good time to try this recipe: http://www.coopers.com.au/the-brewers-guild/how-to-brew/lager/green-neck-lager It's actually only my second brew, so I'd just like to know any recommendations you guys have and any traps to watch out for. I'll be sanitising my kit Wednesday night and brewing Thursday, then abandoning it for a bit more than a week in what should be a pretty cold house. Has anyone done this one before? I'm starting to think I might be being a little ambitious in this, my second attempt at beer. Link to comment Share on other sites More sharing options...
GrahamB8 Posted May 7, 2012 Share Posted May 7, 2012 As long as you can guarantee that your beer will ferment at the correct temperature without fluctuating more than a couple of degrees you should be fine. The yeast in the Euro lager needs fermenting around the 12-15\xb0c range. Link to comment Share on other sites More sharing options...
King Ruddager Posted May 7, 2012 Author Share Posted May 7, 2012 Yep, can't guarantee that at all [biggrin] ... d'oh [pouty] Link to comment Share on other sites More sharing options...
GrahamB8 Posted May 7, 2012 Share Posted May 7, 2012 Behind sanitation I find fermentation temperatures to be the most important factor in making clean tasting beer. I made horrible beer when I first started out until I took a bottle to the guy at the LHBS to try and solve the problem and he pointed it out to me, my next beer was great [cool] If I couldnt brew to the right temperature I wouldnt brew at all mate Link to comment Share on other sites More sharing options...
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