Luke Posted May 21, 2008 Share Posted May 21, 2008 Hi Paul, I'm currently lagering (for the first time) my Euro Lager at about 3 deg. This one's going to be bottled. Do I raise the temp at bottling or just bottle at that temp? Thanks, Luke. Link to comment Share on other sites More sharing options...
PB2 Posted May 21, 2008 Share Posted May 21, 2008 G'day Luke, when you say "lagering", I'm guessing you have dropped it from primary (into a cube or similar). This is not a problem when kegging and force carbonating. However, when naturally conditioning in bottle you may find there is not sufficient yeast in suspension to achieve enough fizz. Warming the brew back to 18C, or thereabouts, prior to bottling should help. You may need to give the bottles a shake every day for 1 to 2 weeks just to keep what yeast there is in suspension. Link to comment Share on other sites More sharing options...
Luke Posted May 21, 2008 Author Share Posted May 21, 2008 Thanks Paul, Yes, I racked to a carboy. I might just keg this and bottle a couple just to see how they carbonate. I could dose the the bottling bucket with more yeast but that would be defeating the purpose of lagering. Cheers, Luke. Link to comment Share on other sites More sharing options...
Luke Posted May 30, 2008 Author Share Posted May 30, 2008 Got this into the keg last night, didn't bother with the bottles, force carbonated and poured a sample 8) . Very nice! Cheers, Luke. Link to comment Share on other sites More sharing options...
PB2 Posted June 1, 2008 Share Posted June 1, 2008 Save some for me - I will be over on the first available flight. :wink: Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted May 6, 2009 Share Posted May 6, 2009 hi all, paul, i lager my lagers in a 2nd fermenter at 2-4 degrees how long can/should i leave it without too much risk of infection or anything??? it was sparkilng ale with saf 2-23 ferm @ 11degrees and 25 litres, 16-18 degrees for last five days just to make sure of complete ferment. cheers matt Link to comment Share on other sites More sharing options...
Luke Posted May 6, 2009 Author Share Posted May 6, 2009 You can lager for months buddy! No problems with infection. The bacteria gets very sluggish in the cold and doesn't like it at all. Cheers, Luke. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted May 6, 2009 Share Posted May 6, 2009 cheers luke!! i was just worried about the use of fermenter instead of carboy thing! thanks matt Link to comment Share on other sites More sharing options...
AussieJosh Posted August 4, 2009 Share Posted August 4, 2009 If i was to do lagering in the fermemter i brew the beer in ( just putting the whole lot in the fridge) would that be a problem or do i need to transfer it? does Lagering make a big diffrence to the final beer? Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted August 4, 2009 Share Posted August 4, 2009 i think lagering makes a pretty good difference to your beer! it clears it and conditions it up a bit for a better drink!! i think it would be better to transfer too another fermenter, but, im pretty sure it would do some good even if you dont!! wait for paul's reply josh......or even stick the bugger in the fridge after final gravity n wait for paul's reply!! it wont hurt it! cheers matt p.s. i find if i let my KEGS CONDITION UP in the fridge, the beer is alot better!! (i put them in fridge for a week plus before drinking!!!) Link to comment Share on other sites More sharing options...
PB2 Posted August 4, 2009 Share Posted August 4, 2009 The common method is to rack the beer to a secondary vessel (quite often not shaped like a fermenting vessel) then chill. Try chilling the primary and see how it turns out. The longer you leave the primary vessel to clean the more difficult it is to remove the crusty bits. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted August 5, 2009 Share Posted August 5, 2009 i didnt think of the clean up afterwards...sorry josh! new site rule: DONT LISTEN TO MATT!! :oops: :D :D :wink: Link to comment Share on other sites More sharing options...
AussieJosh Posted August 5, 2009 Share Posted August 5, 2009 Honestly moving my beer from one vessal to another, finnings and all that stuff just sounds like to much hard work to me! i think after fermentation is compleat right to the bottle is the way to go for me! I cant waight till i get in to Kegging! Even Less work!!! :wink: Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted August 5, 2009 Share Posted August 5, 2009 my opinion is ya dont need finings if you are lagering!! also mate, i find that even with bottles.........let them condition up in fridge for a week before drinking! what i say may not be fact, but me thinks ya cant beat 'CHILLIN THE BEER HARD"! also...if your happy with ya beers as is...why change!? cheers matt Link to comment Share on other sites More sharing options...
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