So our first brew is in the carboy now - a Cooper's European Lager kit. We chose that kit for the lager yeast in these wintery Adelaide conditions, and fermentation has stayed steady at 14-16 degrees just sitting in our spare room (the kit suggests 21 degrees, down to 13). Although we did our homework, we got a bit lucky there.
For our next batch, especially if we try a partial, it seems there are really only a couple of options - either try to manage the fermentation temperature, or choose a yeast that works in the current conditions.
I notice that most lager yeast requires temperatures of 8-14 - colder than we have at the moment (although probably good for the dead of winter next year). I then noticed Californian Lager yeast, which requires 14-20. This seems perfect for now, and the next few months, as we come into spring.
Am I giving myself the best chance of success, and the least hassles, by just choosing that yeast and finding a recipe that uses it? The idea of seasonal brewing, like fruit and vegetables, is OK to me (as much as I'd love to put a wheat beer on next...).
Is this what you guys do? It seems easier than trying to chill/heat the carboy, but I might be missing something...!
(Is summer more of a problem? There might be wider temperature ranges to deal with...)
Sorry if this post contains about 20 questions - the more I learn the more I realise I don't know.... but that's like anything I suppose!
For our next batch, especially if we try a partial, it seems there are really only a couple of options - either try to manage the fermentation temperature, or choose a yeast that works in the current conditions.
I notice that most lager yeast requires temperatures of 8-14 - colder than we have at the moment (although probably good for the dead of winter next year). I then noticed Californian Lager yeast, which requires 14-20. This seems perfect for now, and the next few months, as we come into spring.
Am I giving myself the best chance of success, and the least hassles, by just choosing that yeast and finding a recipe that uses it? The idea of seasonal brewing, like fruit and vegetables, is OK to me (as much as I'd love to put a wheat beer on next...).
Is this what you guys do? It seems easier than trying to chill/heat the carboy, but I might be missing something...!
(Is summer more of a problem? There might be wider temperature ranges to deal with...)
Sorry if this post contains about 20 questions - the more I learn the more I realise I don't know.... but that's like anything I suppose!
