National Homebrew Club Ireland

I was interested to see what people thoughts are on a method for lagering.

I've to date only ever brewed ales and the occasional stout.

Thanks to an outhouse that never gets above 15c, even in summer, I've been able to keep my fermentation temperatures spot on with heat belt and a simple thermostat.

I would like to one day make a lager, and thought doing so in winter months could assist somewhat with regards temperature requirements. However, I don't wish to go to all the effort of building fermentation chamber etc..... (as ales will still be the main thing I brew no doubt)

Would the possible work:
1.   Initial fermentation as I normally do, just cooler obv, in my outhouse. (winter so never above 8c outhouse)
2.   Heat belt up for Diacetly rest (few days)
3.   Move to Secondary
4.   Allow to drop slowly to about 8c (with heat belt stepping it down gradually)
5.   Now at room temp circa 5 or 6c early morning in outhouse, stick it in a normal fridge
6.   Set fridge to lowest temp (guess about 2c) and leave for multiple weeks to lager.

Would just a normal non-hacked fridge be suffice? I know it's not the 0 or sub-0 which some brewers lager at, but interested would it be notable in the end product? If so, what would be the difference?

Many thanks in advance.

It would probably work but it would def be better with a temp controlled fridge just to have better control

I wouldn't bother moving it to secondary

Sorry Pheel to condition Lager for more than a month you have to move off the yeast, past experience twice showed me that it's gets soapy from the breakdown of fatty acids in the trub otherwise, what's the technical term again?

Autolysis

That's the word

Quote from: CH on December 15, 2016, 11:43:01 PM
That's the word

Autolysis or membership?  Sushhh

So ye reckon my approach would be a runner? (I guess anything is a runner, just might result in pishhh beer)  ???

As you said Pheel, ideally I'd have a chamber, but as ale is my fav brew, I only foresee the occasional lager getting brewed.

I'd imagine there wouldn't be much temp swing in the lager once it's in the fridge i.e. it's not the first days post pitching yeast where lots of heat is created.

I'd say you'll be fine, autolysis is highly unlikely given the time frame you've indicated.  Buckets like we use don't put the yeast under huge pressure either.

The autolysis isn't really my concern, it was more regarding the temperature side of things for lagering.

Would sticking it in an unhacked fridge at 2c-4c be notable in the end brew vs one lagered at 0 in a fermentation chamber?

Quote from: Oh Crap on December 16, 2016, 12:10:00 AM

Quote from: CH on December 15, 2016, 11:43:01 PM
That's the word

membership?  Sushhh

You are right

Quote from: Mag108 on December 16, 2016, 11:02:33 AM
The autolysis isn't really my concern, it was more regarding the temperature side of things for lagering.

Would sticking it in an unhacked fridge at 2c-4c be notable in the end brew vs one lagered at 0 in a fermentation chamber?

You don't have to hack the fridge. I use one of these, plug the fridge into the cold side and a brew belt into the hot side and set it to -1. Works fine. TBH I've not noticed autolysis with single vessel lagers but then I don't have any lager medals either...

http://www.nationalhomebrewclub.ie/forum/equipment-chemicals/stc1000-temperature-controller-(a-beginner's-guide)/

Quote from: CH on December 15, 2016, 10:46:25 PM
Sorry Pheel to condition Lager for more than a month you have to move off the yeast, past experience twice showed me that it's gets soapy from the breakdown of fatty acids in the trub otherwise, what's the technical term again?

That's why I don't lager in primary for a month 😉. I fast lager it, move it to the keg then it sits at late ring temps for at least a month

http://brulosophy.com/methods/lager-method/

My Czech dark lager is conditioning at 1C as we speak,or eh write, ;), just saying like ;).

[/quote]

You don't have to hack the fridge. I use one of these, plug the fridge into the cold side and a brew belt into the hot side and set it to -1. Works fine.

http://www.nationalhomebrewclub.ie/forum/equipment-chemicals/stc1000-temperature-controller-(a-beginner's-guide)/
[/quote]

I would have thought in this scenario, when the STC sees it's time to power the 'Cold' that when the fridge switchs on, then it's own thermostat kicks in and says '"I'm already cold enough" then switches off again?

i.e. I'd have thought you'd have to bypass the fridges thermostat somehow?

 nope, no need to bypass. Just set the fridge thermostat low enough and it'll never get there!!

Coolio - many thanks everyone for their feedback.

Have a good Christmas.

One last thing, kinda related but came across this thread which was of interest:

http://www.homebrewtalk.com/showthread.php?t=249612