Lagering

[bvanlathum]

Just wonderin what happens when you lager for say 2 weeks or so at 0 degrees and then bottle, do you have to store the bottles at a cold temp from then on?

 

[Screwtop]

Just wonderin what happens when you lager for say 2 weeks or so at 0 degrees and then bottle, do you have to store the bottles at a cold temp from then on?

Do you plan on bottle conditioning or counter pressure filling from the keg?

 

[bvanlathum]

Do you plan on bottle conditioning or counter pressure filling from the keg?

I can only bottle condition as i don't have a keg setup, i use my fridge to ferment in. Main reason i am asking is that no one seems to mention what happens after they have lagered. I know that when you do a brew at Ubrewit, you have to keep the beer cold as it is cold from being lagered for a week and then chill filtered and then bottled while still cold. Also in my experience, whenever cold beer is left to get warm and then chilled down again it becomes noticably flat and doesn't taste the same. So i was just wondering what everyone's thoughts are on this?

 

[Screwtop]

I can only bottle condition as i don't have a keg setup, i use my fridge to ferment in. Main reason i am asking is that no one seems to mention what happens after they have lagered. I know that when you do a brew at Ubrewit, you have to keep the beer cold as it is cold from being lagered for a week and then chill filtered and then bottled while still cold. Also in my experience, whenever cold beer is left to get warm and then chilled down again it becomes noticably flat and doesn't taste the same. So i was just wondering what everyone's thoughts are on this?

To bottle you would need to add sugar for the yeast to ferment to produce Co2 and carbonate the beer in the bottle, SO you should provide suitable conditions for fermentation the same as you did (I hope) for the primary fermentation. If you used a lager yeast and fermented the wort at say 10C as you should for a lager then you should provide the same conditions during bottle conditioning.

Hope this helps,

Screwy

 

[matti]

Prime your bottles as normal and try to keep them at around 18 degrees while they conditioning.
Using lager yeast the bottles will prime at colder temps too but will take longer as the yeast will drop out quicker.
My normal routine.
FERMENT 2 WEEKS SECONDARY 2
Lager for 2-4 weeks.
Warm up and bottle as normal.
keep at 18 degrees for 2 -3 week then at cooler temps until time for chill and drink.

Bottling with lager yeast takes longer for yeast to settle as lager yeast is dustier.
The longer you leave bottles at below 10 degrees the better the beer will taste and the more solid the yeast will settle to botom of bottle.
I tried put finings into bottle but it doesn't allow the bottle to prime as well as without finings.

 

[Online Brewing Supplies]

Bottling with lager yeast takes longer for yeast to settle as lager yeast is dustier.

Matti Just a quick point .Lager yeast is not dustier than any other yeasts.You will find that it depends on the yeast used.Some lager yeast are great flocculators and some are not.You have to pick your yeast according to its flocculation rate.Most big breweries will use less floculating yeast because they tend to achieve better attenution levels.IE more alcohol from less grain.But they have great filtering equipment to remove after fermentation.Wyeast gives good examples of flocculation rates for all their yeasts.Hope this helps.
GB

 

[tim_mortensen]

If you have the fridge space to store them after they have conditioned, sure. Or if you are lucky enough to have a cellar or cool room, not many of us do.

I've always stored my bottled lagers at room temperature, and they are always very clean. Simply do not have the space to store large numbers of bottles cold. (Not so much an issue now I have moved to kegging).

However I do (or did) lager my beers in a secondary for a month or so before bottling. The majority of settling will occur in the secondary before bottling.

Tim

 

[matti]

Matti Just a quick point .Lager yeast is not dustier than any other yeasts.You will find that it depends on the yeast used.Some lager yeast are great flocculators and some are not.You have to pick your yeast according to its flocculation rate.Most big breweries will use less floculating yeast because they tend to achieve better attenution levels.IE more alcohol from less grain.But they have great filtering equipment to remove after fermentation.Wyeast gives good examples of flocculation rates for all their yeasts.Hope this helps.
GB

GB.
I stand corrected.

To bottle you would need to add sugar for the yeast to ferment to produce Co2 and carbonate the beer in the bottle, SO you should provide suitable conditions for fermentation the same as you did (I hope) for the primary fermentation. If you used a lager yeast and fermented the wort at say 10C as you should for a lager then you should provide the same conditions during bottle conditioning.

Screwtop is absolute correct!

But as it is not always possible to condition beer in right temperature.
I would recommend to not leave bottle conditioned lager in higher temps then 18 while carbonation happening.
2weeks max.
The in a cool place for as long.
If you haven't got a cellar or fridge a large foam box or esky could do the trick.
Just change the water daily and add a few iced 2 litre coke bottles.