I spent Sunday brewing a 'true' lager.
The recipe is as follows:
4.5kg pale malt
200g Munich
200g Vienna
30g Northern Brewer
30g Hallertau Hersbrucker both @ the start of boil
30g Hallertau Hersbrucker @flameout
1 Protofloc tablet
After making lots of best bitters and stouts I found it weird to have such light wort and to be able to see the hops rolling through the bubbles.
Yeast was originally from Saflager which I have built up with two starters over about two weeks as I really wanted to get this party started on time. The lunchbox I use for starters was intriguing; the bottom-fermenting yeast fooled me at first and I was worried it wasn't working. Upon turning it over I saw the bottom of the mini-yeast cake with dimples and bubbles emanating from it.
I have no temperature control and so have spent the last 48 hours worrying and fretting that my F.V will be devoid of life. I put it in a garden-box which I use for bottles and have wrapped it in a sleeping bag. Yesterday I had a sneaky look and could see bubbles gathering on top. A quick temperature check told me that the wort was at about 16 degrees...phew!
Now: I suppose it's just a waiting game? The weather is set to stay pretty cold and I hope that the internal temperature of the wort will be warmer than the outside conditions, I imagine?
How long until I bring it in for its Diaceytl rest?
I can see why people don't usually bother with lager!
The recipe is as follows:
4.5kg pale malt
200g Munich
200g Vienna
30g Northern Brewer
30g Hallertau Hersbrucker both @ the start of boil
30g Hallertau Hersbrucker @flameout
1 Protofloc tablet
After making lots of best bitters and stouts I found it weird to have such light wort and to be able to see the hops rolling through the bubbles.
Yeast was originally from Saflager which I have built up with two starters over about two weeks as I really wanted to get this party started on time. The lunchbox I use for starters was intriguing; the bottom-fermenting yeast fooled me at first and I was worried it wasn't working. Upon turning it over I saw the bottom of the mini-yeast cake with dimples and bubbles emanating from it.
I have no temperature control and so have spent the last 48 hours worrying and fretting that my F.V will be devoid of life. I put it in a garden-box which I use for bottles and have wrapped it in a sleeping bag. Yesterday I had a sneaky look and could see bubbles gathering on top. A quick temperature check told me that the wort was at about 16 degrees...phew!
Now: I suppose it's just a waiting game? The weather is set to stay pretty cold and I hope that the internal temperature of the wort will be warmer than the outside conditions, I imagine?
How long until I bring it in for its Diaceytl rest?
I can see why people don't usually bother with lager!
