Lagering Question

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Lagering Question

Postby john_galt » Wed Feb 26, 2003 5:27 am

I have 5 different german style lagers going right now.....it is starting to get too warm on my backporch though.....If I bottle these and condition them...then can I just throw them in the fridge to lager after they are properly carbonated????Will this have the same effect as long term lagering in the actual carboy?
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Im no expert on this one but..

Postby Fraoch » Wed Feb 26, 2003 11:46 pm

I made a lager last year and lagered it for 6 weeks at just above freezing, it was real good stuff. I bottled some of it and found a bottle lurking in the garage some 12 months or so later.Upon trying it, i wish i had waited much longer before drinking it. It had gone from real good to an absolutely crystal clear dry pilsner style beer.fabulous stuff! So my guess is that a long maturation in the bottle is equal to lagering the whole batch for longer than you practically can.
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Prefer

Postby fitz » Thu Feb 27, 2003 3:08 am

I prefer to lager mine in the bottle, because it get the beer away from the most yeast the quickest. After all, lagering is aging the beer, it has nothing to do with fermentation.
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bulk up?

Postby Gravity Thrills » Thu Feb 27, 2003 1:50 pm

I rarely do lagers and am absolutely not an authority. but, as ageneral rule, beer matures more predictably and somewhat more rapidly in bulk form (lagering tank)rather than bottle form. That said, yeah, I'd want it away from most of the yeast. But, if the lagering tank is a tertiary polishing stage, yeast should be minimal - no more than the total that would be sedimented in all your bottles.

Cheers,
Jim
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Maybe

Postby fitz » Fri Feb 28, 2003 5:49 am

Maybe I'm racking into a secondary too quickly then, because there is usually plenty of spent yeast at the bottom of my secondary. I figured the lagering process I was using was just fine, because the beer is always good.
You may be right Jim, but I was letting John know that it wouldn't hurt his batches to bottle and finish conditioning.
I don't know if I have ever done anything "text book" or not, but it seems to work for me.
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yeast sediment conundrum

Postby Fraoch » Sun Mar 02, 2003 12:04 am

When we buy a natural conditioned commercial beer we wish for lots of sediment so we can nick it and use it for ourselves.When conditioning our own beers we aim for a light dusting on the bottom of the bottle.You cant win!
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