Cedar Rapids Brewing Society

Trying out a dark lager, but fermenting at ale temps. I'm using dry yeast, Saflager S-23; it is a lager year and it's optimum temp range is 50-57 degrees F, and my basement (cellar) is about 54 F on the floor. I'll keep it upstairs for a few days, at about 68 F, to make sure the fermentation has a good start and then move it to the basement.

We'll see how well it performs.

What results have others had using this yeast at near ale temps?

D

And the bubbling has commenced.

I really like the caramel color of the wort; I added my hops in stages during the boil (Hallertau and Hersbrucker). I am not sure what to expect from the Hersbrucker - I've never used it before.

I am hoping for a blend of the sweet and subtle bitter taste on the tongue and mildly hoppy on the nose.

Towards the end of the boil, I felt residue sticking to the bottom of the kettle with my spoon. I was concerned that I had scorched it, but after pouring it off into the primary fermenter, I did see some trub sticking in places - but no caramelization. So I dodged that bullet this time.

Note to self....towards the end of the boil and during the boil, manage the amount of flame/heat - turn it down to the point where the boil is maintained.

This is the first time I used my homemade Hop Spider - I still had some Hop fines in the wort, but most of it was contained in the nylon bag - depending upon the outcome of the quality of this beer, I think I like using it.

Now we wait two weeks and rack into a carboy.

I hope to bring a sample to the March meeting; but it probably will not be properly finished until April.

D

Save some of that lager for the club competition in April.

Will do...it will be good to get some critical feedback and hopefully brew even better beer the next time.

Thanks for the suggestion.

Yesterday was bottle cleaning day; today I will be transferring this batch into those bottles from the secondary fermenter. In two weeks, I should be able to tell how good this is going to be; actually, I will sample the un-carbonated beer today. And that is usually a pretty good indication of the quality of the batch.

I've seen discussions, in other topics, about using green bottles. I primarily use green Heineken, Grolsch, and Champagne bottles; I have for years and have not had any issues with skunked beer. So, I am assuming that the issue is related to the effects of light on beer and that the green bottles allow exposures to portions of the light spectrum that can ruin beer. All of my beer is stored in my basement and usually in boxes or Rubbermaid totes.

I believe most of the green bottles are used by commercial imports (mainly Grolsch, Pils Urquell, Staropramen, etc.) and that these products can sit on the shelf for an extended period of time; thus increasing the opportunity for exposure to light and for skunky beer.

I noticed that HyVee did have one of these brands on their shelf in Marion, that was nearly fully encased in cardboard, which if my assumptions are correct, should help.

Thoughts?

If you do a little research, you'll find that it surprisingly takes on a short amount of UV exposure to skunk a beer - only a couple of hours, even indoors (florescent lights). The degree of "skunkiness" is directly proportional to the hop level of the beer. Brown bottles, while better, aren't 100% effective in blocking UV. So, as you said, keeping your beer in a dark place is always a good idea.