BeerBorg

Root Skier wrote:My garage is also at lager temps. I haven't done any research into making a nice lager.

How short of a turn-around-time can one brew up a lager in?

Lagers take longer in almost all respects. An ale you can ferment in two weeks, bottle, and in two-three weeks you could have a passable beer. A lager can take four weeks to fully ferment. After bottling, two weeks at room temperature, and then a couple of months in cold storage before it hits its stride.

The fermentation process is a little trickier, too. About 3/4 of the way toward final gravity, the temperature should be raised into the low-mid 60s for a diacetyl rest, or you risk getting butterscotch or buttered popcorn flavors in your beer. I don't think they condition out, either.

'Tis the season for lagers, that's for sure. This year I was proactive and planned accordingly, selecting four AG lager recipes from Brewing Classic Styles.

1. Schwarzbier (German Schwarzbier, 4.8% ABV , SRM 23, IBU 30) - brewed on 11/17/13
2. Vienna Lager (North of the Border Vienna, 5.0% ABV, SRM 11, IBU 26) - brewed on 12/19/13
3. Munich Helles (Munchen Gross Bier, 5% ABV, SRM 4, IBU 18) - scheduled for 12/27/13
4. Dortmunder Export (Expat Export, 5.6% ABV, SRM 6, IBU 29) - not yet scheduled.

I also plan to attempt an India Pale Lager before ale-season returns. 'Tis the season for lagers, and I am doing my best to take advantage of it.

@ The Hat Dave I use round patio stones to fit under the primary & secondary so the whole bottom surface is covered. Consistently keeps the temp 50 - 54, year round. Nothing beats using the whole basement as a giant heat sink sucks the heat right out of the fermenter