Thursday, December 5, 2013
Take Advantage Of Winter And Brew A Lager Beer!
One should also perform a diacetyl rest near the end of primary fermentation (8-10 days). Meaning, move the beer from it's ferment "chamber"(~50°) and allow it to warm (~60°) gradually for 3 days. This allows the yeast to clean up certain flavors (buttery, for one) that are produced during the cool primary.
Next is the lagering phase of placing the beer at 35-38 degree temps for 8 weeks (the amount of lager time can vary). If you don't have refridgerator room then just transfer into a keg and set it in the garage for winter lagering. After lagering, carbonate and enjoy!
Some other items to note about lagers is a primary will be a little less active than an ale primary. There will probably be less kraeusen on top of the beer and the whole process will seem a bit more subdued which is normal. Also, some lager yeasts will produce a sulphur-like aroma towards the end of primary which should not carry over to your glass of beer. The aroma should begin to fade during the secondary phase and disappear altogether by the time the beer is served.