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Old 23-11-2017, 10:51 PM   #11
Dutto
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I agree with the Gunge technique but I never chill a beer below whatever temperature it is at when comes out of the garage.

Kits have come a long way over the last thirty years and nowadays almost all of them will make a palatable brew if it's brewed correctly and allowed to condition for a suitable amount of time.

With regard to a Lager Kit I did this Coopers kit last year:

COOPERS LAGER
Destined for long term lagering in fridge
Started 23rd August 2016 with addition of 950g Golden Syrup and 50g of Fuggles hop pellets.
Youngs lager yeast pitched at 23 degrees. Fermenting at 21 degrees in fridge.
Racked to second FV on 1st September 2016.
Lagering at 10 degrees from 1st September to 8th November.
Bottled in flip-tops 8th November 2016
OG 1.042
FG 1.010
ABV 4.2%
Kcal per Litre = 404Kcal

I started drinking it around Christmas and it was so delicious that it changed my attitude towards Lager so much that I now brew an AG version regularly.

To cut down on the lagering time, after primary fermentation is completed, I now bottle and carbonate the lager for a week at 21 degrees, cold crash the bottles down to one degree in the fridge for a week and then sit them on the shelf to condition.

Hope this helps.
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Old 24-11-2017, 07:19 AM   #12
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I use a water bath i wouldnt know how to set a fridge up. I thought the second fermentation was in the bottles with the added sugar 🤔 so maybe i have missed a stage ??? Did you use golden syrup instead of sugar or did you sugar aswell
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Old 24-11-2017, 11:57 AM   #13
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Just used golden syrup as I drink a lot of beer and hate falling over!

The point of lagering is to allow the yeasts to ferment away at a low temperature for a long time. I used to rack the lager off to a second FV (after the first week of fermentation at 20-22 degrees) and let it ferment in the fridge at a much lower temperature for a much longer time (up to 12 weeks).

My taste-buds are shot so nowadays I don't bother with this technique and can honestly say that I can't taste a great deal of difference; but I do let it condition on the shelf for a long period.

At this time of year, "Cold Crashing" in a fridge isn't really necessary as the floor temperature in the unheated end of my garage seldom gets above eight degrees, so if you don't have a fridge just use what's available from nature! (The Met Office reckon that 6 degrees is today's maximum temperature in Skegness; and I believe them!)
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Old 24-11-2017, 09:42 PM   #14
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I used a water bath for ferment the water was always at 24 degrees which left inside the vessle about 21 degrees. So when u say u let it go at a lower temp am i right in thinking 18/19 degrees ??lower than that will be too cold iv been told. My lager is currently conditioning in the garage on a work top its been done out like a cinema room but still gets chilly in there. Had another bottle tonight it tasted a bit chemically but not as bitter as the last one
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Old 25-11-2017, 10:31 AM   #15
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Check out this link to a Lager Yeast ...

https://www.homebrewcentre.co.uk/saf...CABEgIo7fD_BwE

... and you will see that the yeast will stay active down to 9 degrees.

The original idea behind lagering was that it was a winter process that took a long time to complete fermentation, due to winter temperatures being so low in the places that it was brewed.

Nowadays, in this age of electric heating and cooling, we can produce beers and lagers all year round but some people still regard a lager that has not been "lagered" at a low temperature as a "pseudo lager".

Personally, I use the lower temperatures of winter to condition my beers on the shelf in the garage; and it tastes just fine!
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Old 29-11-2017, 09:27 PM   #16
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Is this a better yeast than what is provided iv just bought a pilsner lager to start but might not start it till the new year
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Old 30-11-2017, 06:13 AM   #17
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I recommend festivals nz pilsner. It will blow your mind and completely change your opinion of beer. You won't ever look back to lager kits again. Be brave and buy it.
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Old 30-11-2017, 05:23 PM   #18
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It does look a bit dark, this is how a Coopers European should look. I've done it a few times and it always comes out looking like a lager.

What extra fermentables did you use to make up the kit: sugar, light spramalt, dark spraymalt? That may have influenced the colour.
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Old 01-12-2017, 10:58 PM   #19
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I was mistaken it was muntons continental and only put what was in the kit in and thrn sugar in the bottle when bottling
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