If bottle conditioning the yeast will get roused back into suspension during shipping and may give a different taste to the beer than you intend. IMO most light lagers only need a couple of weeks lagering with the addition of a fining agent to drop the beer clear. This can be done in the primary fermentor if you want. Best to purge any secondary vessel with co2 if you plan on racking. Quote from: majorvices on January 30, , pm. Quote from: duelerx on January 30, , pm.
There's also a neutral flavor yeast meant for cask and bottle conditioning, CBC Works nicely too. If you were to gel fine your beer first, you should have more than enough yeast remaining to properly bottle condition your beers without adding any extra yeast.
The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Can I lager in bottles? Ask Question. Asked 6 years, 1 month ago. Active 1 year ago. Viewed 10k times. What would be the benefits of doing it either way? Improve this question.
Add a comment. Active Oldest Votes. There are two important processes at work when a beer is in long-term cold-storage: Precipitation: Take a certain amount of liquid, warm it up, and you can obviously dissolve more solids into that same volume. Improve this answer. Community Bot 1. Staros Staros 1 1 bronze badge. Thanks Staros, for the link But I think www. Lagering - Chapter 3: Advanced Tips Bottling A Lagered Beer If you're planning on bottling your lager, then you should really consider putting it into bottles before you go into the secondary fermentation stage.
There are two important considerations: Agitation: The secondary fermentation process is meant to get your beer crystal clear, by forcing the remaining solids to fall to the bottom of the storage vessel. Im leaving this up for the next day if anyone else wants to chime in. I disagree. That's very imprecise, maybe risks contamination, exposes more beer to oxygen earlier in the fermentation process, makes priming sugar addition more difficult if you bottle without priming sugar at first , possibly wastes caps, and likely risks unwanted early carbonation.
If agitation is a concern, agitating a primary is objectively going to have more of an impact than agitating a secondary. It's not going to ruin your beer, but the only reason I can see to do it that way is having no choice. I dont think they imply bottling with out priming it first. Give it a shot. Some more tips:. Shoot for low 50s or even upper 40s for fermentation temperature.
When you're starting out in a cool basement, you can get down that low easily with a swamp cooler this is exactly what I do. Pitch LOTS of yeast, lagers need more than ales. Google mr malty yeast calculator if you don't already know about it. Stick with something on the low side of gravity for your first try, as high gravity lagers require crazy starter sizes, I typically brew a low gravity first and then pitch the high gravity lager on the yeast cake of the low gravity lager.
Don't get in a hurry about fermenting. Lagers are slower than ales. I always give it at least a week beyond when I "think" it is done. I see know reason why lagering in the bottle as others have described wouldn't work. It probably will take a little longer than bulk lagering, and will also likely leave more sediment in the bottle, but nonetheless it should work.
Bottling a lager beer Northern Brewer General. So to make sure I follow: - Brew day as normal - Primary in the basement for a couple weeks in the mid 50's - Bring up to upper 60's for a couple days for D-rest - Bottle, and leave at room temperature to carbonate - Move to the fridge to lager How long do you lager for once bottled?
A month? I've been eager to try a few lager recipes. Looking forward to this!
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