If you follow this blog, we have been becoming masters of lagers. I still have a dopplebock to brew but that will be the seventh brew of the series and we only set out to brew 6.
The topic of lagering time came up in conversation as we were drinking a very fresh Munich Helles that Mike had in his keg.
Although it was a little hazy, the beer tasted great – soft, crisp, bready/grainy.
It got us to thinking – if we’re pitching a mighty amount of healthy, clean yeast into the wort, does one need the lengthy 2 month lagering time for light lagers or lagers of a medium starting gravity in the 1.050 to 1.060 range?
Yeah, the Munich Helles could have been clearer and that would have been accomplished with time with the beer stored at lager temperatures, but why wait when the beer tastes great? If the appearance is a minor attribute to your enjoyment of the beer, why lager longer than 2 weeks?
So I guess the main question is: How long do you lager?
Have you experimented with lagering times?
Does lagering really need to be at least 4 weeks?
Please leave your comments below.