Have you ever been interested in how to optimize your fermentation and maturation processes when brewing lagers? Well, you’ve come to the right place.
From Germany and the Czech Republic, to the Baltics and North America, dark lager styles are seeing growing popularity among craft brewers and homebrewers alike. The styles are all different, but also share commonalities in how they are created. Get tips for brewing your own crisp dark lager this winter.
Three brewers churning out award-winning lagers share cool tips on fermenting and lagering that homebrewers can employ on their own homebrew setups.
Controlling temperature is a key part of producing better beer. Whether it is keeping your fermenting beer in the proper temperature range for the yeast strain you’ve chosen or for extended lagering
Kräusening is a lagering method with two main uses. And both are based on the same basic technique of adding some beer in the “high kräusen” stage of fermentation to beer that
Continental-styled lagers are often malt-forward beers. We sat down with two award-winning brewers to talk malts for your next bottom-fermented recipe.
One of the keys to brewing great lager beers, really, is keeping the fermentation temperature cool. There is no way to sugar-coat the importance of this fact. Lager beers that are fermented
One of the most common flaws in the beers brewed by homebrewers who are new to the hobby, particularly in lagers, is diacetyl. Diacetyl, which has a taste and aroma of butter
Brewing lagers can be very intimidating for new homebrewers — which is one of the reasons most begin with brewing ales. But, if your favorite beer styles to drink are Pilsners, märzens,
Many homebrewers avoid making lager styles due to how convoluted and time consuming the process is. In addition to recommendations calling for yeast pitch rates nearly double that needed for ales, step
For the vast majority of consumers, “lager” is synonymous with “beer” — after all, all the mass-market favorites are lagers. Advanced consumers might recognize that most beer can be categorized as either an
Since you are new to brewing lagers, I would focus 100% of my attention to primary fermentation and how the yeast behaves when fermented at cooler temperatures. Ale brewers are accustomed to