Lagering, How Low Can You Go?
Moderators: BlackDuck, Beer-lord, LouieMacGoo, philm00x, gwcr
Lagering, How Low Can You Go?
My ferm/lager chest freezer is plugged in, quietly chilling my second lager. The controller is set at 34. Because the beer is 6%abv and under pressure, I realize that I could chill below 32 without freezing the beer. Should I? What do you do?
Making beer and stew for the Zombie Apocalypse.
Never mind, there it is.
Never mind, there it is.
Re: Lagering, How Low Can You Go?
34 will be fine. If you want to bring it to 32, you can, but I don't think 2 more degrees will make much of a difference, if any. I lager in the same fridge that my serving kegs are in. That fridge is around 36 degrees, give or take a couple. I've had no issues lagering at those temps.
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Re: Lagering, How Low Can You Go?
I don't know the specifics of freezing while under pressure, etc. but I typically lager right around 34 so I have a margin of error available.
I don't do many lagers, but when I do, I lager for about a week after I dry hop (like I am for my IPL) or post D-rest.
I go for about a week before kegging and carbing and then the rest of the lagering, like Chris, is done at serving temps.
And because it takes me 4-6 weeks to kill a keg most of the time, I get plenty of lager time.
For this batch, I have a lot of commercial beer to drink so I may just leave it for a month before tapping.
Sory, no direct answer to your question...
I don't do many lagers, but when I do, I lager for about a week after I dry hop (like I am for my IPL) or post D-rest.
I go for about a week before kegging and carbing and then the rest of the lagering, like Chris, is done at serving temps.
And because it takes me 4-6 weeks to kill a keg most of the time, I get plenty of lager time.
For this batch, I have a lot of commercial beer to drink so I may just leave it for a month before tapping.
Sory, no direct answer to your question...
Re: Lagering, How Low Can You Go?
Thanks, I think I'll leave it in the chest freezer for a week, then put it on tap a week before the local St. Patrick's Day parade. The party here after usually puts a hit on my beer.
Making beer and stew for the Zombie Apocalypse.
Never mind, there it is.
Never mind, there it is.
Re: Lagering, How Low Can You Go?
I'll add one thing too. My lager period is hooked up to gas. After the D-rest, I drop 5 degrees per day until I get it to serving temp, then I let it cold crash for about a week. Then I keg and hook it up to gas. I don't hook up the beer line though, this keeps me from trying it before the lager period is over. Since the Czech Pils is such a clean style, I usually try to lager for about 2 months. The last couple of years, I brew mine in February/March and plan to drink May/June. I'll be brewing mine this coming weekend and it won't get tapped until my Nephew's graduation party at the end of May/beginning of June.
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Re: Lagering, How Low Can You Go?
Side note: Chris, I still have the Pilsner you sent me lagering!
Re: Lagering, How Low Can You Go?
Wow...I thought you drank that one already.Kealia wrote:Side note: Chris, I still have the Pilsner you sent me lagering!
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck