From the HBD Archive
From: florianb@tekred.cna.tek.com
Subject: lagering times and temps
Date: 1989-09-12 23:16:10 GMT

In HB.DIG #251, Brian Capouch asks:

>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.
>...
>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.

I'm not an expert, but I CAN type and blabber, for its own value. I recently
asked the same questions in this forum, and received various answers. From
my limited experience, I recommend at least a month in the fermenter at less
than 48 degrees, and lager at reduced temperature (around 32 degrees) for at
least one more month. Two months is better, and up to six months would be
great, according to the good books, but my brews never last that long...

As for temperature increases, that's a really good question...I have avoided
allowing the temperature to go above 32 degrees after lagering, as
recommended by one of my books. However, I don't know if this is necessary.
During the time I lived in Germany, I purchased quite a lot of beer from
the "Getrankmarkts", which are nothing more than back-door stores full of
cases of beer. Some were tucked away in alleys, while others were
nothing more than converted lower levels of dwellings. The temperatures
ranged various, and in some cases were way up there at 70 degrees, I bet.
Indeed, some of the beers still had live yeast ("Hefe Weizen"), so these
should come under the home brew lager catagory. It's anyone's guess
whether the yeasts autolyzed under these conditions, but I always enjoyed
them. If the Germans can do this routinely and produce such good brews, I
suspect that even our unfiltered homebrew will survive it. Other opinions?

[florian bell, somewhere in central oregon]


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