Phoney
Well-Known Member
The best tip I ever picked up with lagers/pils was the Brulosophy lager method. Three weeks from grain to brain instead of faffing about waiting for months.
http://brulosophy.com/methods/lager-method/
http://brulosophy.com/methods/lager-method/
I'm a big fan of good lager beer- Marzen, Schwarzbier, and German Pils are all some of favorite styles. As a homebrewer, I initially avoided making lager due to my inability to precisely control temperature (I maintain that good lagers require the ability to control ferm temps). Once I finally got my fermentation chamber setup and made a couple lagers using more traditional fermentation schedules, I found myself avoiding them due to how long they took to finish. Awhile back, I started messing around with the following method for fermenting good lager that takes significantly less time:
I know a lot of folks will think this method is complete bullshit, I know I did the first time I heard of it. However, after using it myriad times with various styles, I can tell you, it works amazingly well. My beers come out crisp and clean with none of the esters I feared might show up. If you can, give it a shot!
Chill wort to pitching temp (48-53F), pitch adequately sized starter (decanted), set regulator to initial fermentation temp (50-55F), and leave beer to ferment 5 days. (+5 days)
On the morning of the 5th day (beer should be over 50% attenuated), remove probe from side of fermenter so it measures ambient temp inside chamber and bump regulator up 3F; continue raising ambient temp 3F every 12 hours or so until you reach 65F then leave it for 2-3 days to finish fermenting and cleaning up. (+2 days = 7 days)
On about day 10, start ramping (ambient) temp down 5F every 12 hours until it reaches 30-32F and let it cold crash/lager for 3-4 more days. (+7 days = 14 days)
Rack cold (and usually very clear) beer to kegs, put kegs in keezer on gas, leave for a week, serve! (+7 days = 21 days)
These photos show the beer at 20 and 22 days from when they were brewed, just as bright as the lagers that took me twice as long.
Cheers!