Lagering in bottle and carbonation drops (and intro - 1st post)
Hi all.
Craig from Auckland, NZ.
New to brewing ( 3rd brew) ... and also first post to this forum.
Brew 1 was an American Pale Ale, (Williams Warn)
Brew 2 a Premium Draught (BrewTech , Citra hop tea)
...and now... a Bohemian Pilsner lager ((Williams Warn/Saflager, Citra hop tea) is fermenting nicely at 15 degrees and almost ready for a D-rest.
Cant report how they taste because none are ready yet unfortunately.
Straight into a question about lagering in bottle and use of carbonation drops. (Various readings elsewhere have confused me a little with conflicting advice due to kegging, carboys, 2ndary ferms, racking etc.)
Any reason for it not be this simple for a new home brewer learning as he goes?
My intention after D rest and fining was to simply add the carb drops to the 750ml bottles ( wire tops) and go straight into the lagering fridge for 6-8 weeks. Then to store normally at cool room temp till indulging time.
Th e alternative may have been to bottle without carb drops...lager for a period..then add in some carb drops for final conditioning. (Wire tops would make this easy)
Any advice and thoughts will be appreciated.
Cheers
Replies to This Discussion
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Permalink Reply by Dan on
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Hi Craig
A couple of things would be:
- 15deg a tad on the high side for fermenting a lager, 10 better. Can the W/Warn get down to those temps?
- When fermenting at low temps the beer will retain some carbonation so you may find carb drops over carbonate your beer. (You will have to trial and error this one). I prefer bulk priming with corn sugar for this reason(more control).
- If you cant drain the yeast from the w/warn and larger in the vessel(ie a conical), or decant the beer to a secondary fermenter for lagering then Id just bottle it with carb and let it bottle condition. Id let it carbonate at room temp first(maybe a week) then store in a cool place for a month. Not traditional but the beer will taste OK
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Permalink Reply by Craig Howard on
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Thanx Dan
12-15 deg was advised as ideal for Fementis Safflager yeast but the temp range is larger than that.
Next time I will try a lower temp. 10 would have been difficult for me because I was working with ambient temperature and a temp controlled heat pad. ( Worked great and absolutely constant at 15 ).
I am in the process of building a fermenting chamber so that I will have cooling control in timefor the warmer months in Auckland.
My first brews I am trying to keep mostly "baseline" so that I can learn and have reference point for following brews.
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