From the HBD Archive
From: "Brian CapouchA.hduSM:8:8" <brianc@zeta.saintjoe.EDU>
Subject: Lagering Temperatures
Date: 1989-09-10 23:40:48 GMT

I haven't seen anything on this yet in the short time I've been part of this
forum--and it's something that for me, as a mostly-lager brewer, is of the
utmost importance:

How long do you experts leave your lagers to ferment? I tourned Anheuser-Busch
last weekend, and they tell me that Budweiser takes about 20 days from mash to
departure from the brewery.

I have a refrigerator with a timer that controls the temperature, with a little
twiddling, at just under 50 degrees. I have found that even after two weeks
(using three different yeasts) that I still have to warm the beer up for a few
days to finish fermenting, so as to avoid the costly and dangerous situation I
had the one time that I *didn't* do so--all five gallons turned into
mini-grenades when I bottled them.

Even once that problem is solved, how long do the big boys of homebrewing lager
for, and what price is paid for leaving the bottled beer at room temperature.

Perhaps there has been ample discussion of this previously; I don't have the

Brian Capouch
Saint Joseph's College

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