Labels:text | newspaper | human face | clothing | publication | person | newsprint OCR: SEMPLEX NOTES A Publication for Winemakers & Brewers WINTER 1993 4159 THOMAS AVE. N ., MPLS ., MN 55412 . 24 HOUR PHONE (612) 522-0500 TIS' THE SEASON TO LAGER Forget what you may be thinking about the also. Any yeast that you get with a hopped If the coldest place you have is the one you advance of winter, because what it really means is the beginning of the lagering season. malt extract is an ale yeast and will not work fermented in, it will work fine. After lagering at the temperatures that you will be using. is complete, your beer will be crystal clearand Now is thetimeto makethose malty, German ready to bottle. style lagers like Bock, Muenchner, and Oktoberfest, and also the lighter, lower alcohol There is no single method for brewing lagers, Just as always, you will want to rack your beer lagers that are so refreshing on hot summer the big difference is in the temperature that they are fermented at. You can add the yeast off its sediment and into a clean, sterile days after the boil, as you usually would, as long as bottling bucket, add priming sugar and bottle the beer. There is still yeast in your beer, but Essential to lagering is slow primary the temperature is below 80 degrees. You should, however, immediately put the fermentation at very low temperatures. fermenter in the coldest part of your house. not much. It may take several weeks for your beer to condition in the bottles at room Whatever your recipe, the first thing you Lager yeast will work at temperatures as low temperature. Some brewers add another need to do is choose a good lager yeast. Liquid yeasts will provide the cleanest as 45 or 50 degrees, and if you put your pack of lager yeast at bottling time to hurry fermenter directly on the cement floor and this along. If you do, make sure that you fermentation, but dry lager yeasts will work against the outside wall in your basement, it dissolve the yeast in some lukewarm water will usually get down to about 50 degrees first so that it gets dispersed evenly throughout regardless of the temperature in the room. Fermentation at this cool temperature will your beer. usually take about 3 weeks and greatly reduce When your bottles are carbonated, chill, and or eliminate the production of esters (fruity & floral flavors), diacetyl (buttery or enjoy. Lagering is a long process, but it will be obvious to you that it was time butterscotch flavors) and other complex well spent. flavors produced by yeast at higher temperatures. These flavor characteristics are common to ales, but considered off flavors in lagers. INSIDE THIS ISSUE ... After the fermentation is complete, you are ready for lagering. Lagering is the bulk aging of beer just above freezing. This will add the A Great Sale! Bottle Drainers smoothness that is associated with lager beers. You should lager for about 4 to 6 weeks in a Semplex's New line of Malt Beer Kits glass 5 gal. carboy as close to freezing as you can (ashelf in the garage is often a good spot). Fermentation Hints
(.png)
