Hey there,
We had a reader write in with a problem about low to no carbonation after priming and bottling his lager. From what he typed about in his email, it seems it might have been an issue with time and/or temperature.
The temperature part of the issue has me concerned…and I am using this post to reach out the community for comments and discussion.
Here’s a little back-fill: I plan to brew a lager this year.
The few things that seem to be the brick wall in front of me are:
- Controlling temperature – will I be able to maintain the right range of temps without a fridge?
- Will I be able to master the diacetyl rest if need be?
- Are my yeasties going to settle out before I bottle? If so, will I need to add more yeast at bottling?
Although I have a few worries (silly, I know), the one I would like to focus on and get a discussion going is the last point.
Has anyone run into problems bottling a lager, in particular low to no carbonation in the bottle?
Comment away!
Chemgeek
I have “lagered,” but without a fridge. My most successful lagers are garage lagers. I have no temperature control. In fact, I froze my last two lagers. I was worried about the yeast, so before bottling I pitched a tablespoon of lager yeast before bottling. It all worked out quite well. The beer is wonderful.
I’ve also made lagers at warmer temps (basement floor in winter temps). The beer is not a perfect example of a lager, but it is still very good.
I have never had a problem carbonating a lager. I usually let the bottles sit at room temperature for several days. Then I let them chill for a couple weeks.