Mr. Wizard
Topic: Lagering
Lagering at Cellar Temperatures
The textbook answer to a question about the traditional lagering method is that lager beers are fermented at temperatures ranging from 46–54 °F (8–12 °C), often in open fermenters, until beer is
Kräusening for Homebrewers
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
Brewing Lagers for a Beginner
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
Bottle Conditioning Lagers
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
Lagering with Airlocks
Protecting against airlock suck back, bottling highly carbonated beer and homegrown hop quality.
Diacetyl Rests
Perform a diacetyl rest, build a simple aeration device, and convert recipes to larger batch sizes.
Stinky Lagers
The Wiz shares some tips for scrubbing sulfur smells out of lagers and preparing an oak barrel for beer aging.
Yeast Starter Temperature
The Wiz warms up talking about lager yeast starters and clarifies a question about chill haze.
Lagering Length
I think this question probably will generate two very different answers depending upon who you ask. In this case you asked me and will get my take on it. Let’s back up
Minimizing diacetyl in lagers
The first thing that comes to mind when contemplating diacetyl problems is yeast strain. I have not personally used Wyeast 2007 Pilsen Lager Yeast, but after reading its description and learning that
How do commercial breweries lager so quickly?
Commercial brewers determine the length of their lagering period by defining what they want to accomplish during lagering. Most of the changes that occur during lagering do not require two months or
