We brewed lagers last year, a good number of lagers. We learned some stuff, a good amount of stuff about brewing lagers.
We set out to become master of lagers. I am not sure if we did. We didn’t receive certificates at the end of the year.
Note to us – print out certificates, organize ceremony, wear caps and gowns, bring beer.
This video recap showcases what we brewed and our thoughts on the project.
Some Lager Brewing Tips
- Do make sure to pitch a large amount of healthy yeast. Use online yeast pitching rate calculators like the one on mrmalty.com to get the amount you will need for the lager you are going to brew. Respect the amount.
- We had great success racking right onto the yeast cake from a just-finished-fermenting-and-now-has-been-racked-to-a-secondary-vessel lager. Brew a few lagers right in a row that call for the same yeast strain.
- Have a process to maintain fermentation temperatures for the length of primary fermentation
- Lager your beer at fridge temperatures for as long as you can. Be patient. Brew an ale in the meantime.
Some things we still need to work out
- Water chemistry – We need to get a better handle of the mineral concentrations in our tap water and see if any adjustments may help to get a cleaner, drier profile to our lagers.
For the full line-up of lager brews, please click on the links below:
Let us know if you have any other lager tips to add or other lager questions by leaving a comment below.