Lager Conditioning

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IanA

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I'm looking to brew some beers for a friends party and have a 3 keg kegerator fridge. I've suggested a Czech pilsner, an IPA/NEIPA and a lager, but not made lagers before.
I think I'm OK with the brewing and fermenting, but not sure about conditioning period for a lager type beer? Just trying to judge when best to brew?
 

Clint

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Your pilsner and lager will require the same attention. NEIPA's can be quite difficult to get right in terms of storage as they can suffer if exposed to too much oxygen.
I'm looking to brew some beers for a friends party and have a 3 keg kegerator fridge. I've suggested a Czech pilsner, an IPA/NEIPA and a lager, but not made lagers before.
I think I'm OK with the brewing and fermenting, but not sure about conditioning period for a lager type beer? Just trying to judge when best to brew?
Lager means to store...somewhere cool for what was, traditionally, months. This isn't practical sometimes so I'd go for a few weeks in the shed approach! My German pilsner (first proper lager) gas been in my shed a couple of weeks and is very good.
 

Stuart Wilson

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I did my first lager last year.....no proper temperature control. Ferment in the back kitchen which is "pretty chilly" (technical description of temperature) in the winter, then transfer to plastic carboys which went into the unheated garage for about 5 weeks. It turned out fine....friends said it was best beer I'd ever brewed, despite haphazard temp control.

Done 4 different batches in the same way this year......bohemian pilsner, Viennese lager, bock and doppel bock. First two have been in garage for 4 weeks and are now beautifully clear. Second two about to go to garage this week. Hoping they'll all be ready by may.

I'm sure accurate temp control will make the whole process more reproducible.....but home brewing is home brewing. Just get stuck in and try something.....
 

An Ankoù

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I'd get it going as soon as possible if I were you. After initial fermentation, I rack my lagers/pilsners inter a secondary fermenter with as little headspace as possible and leave it there for six weeks before bottling. I then leave it a further three months. It may be ready earlier, but it certainly improves for hanging around a bit.
 

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