my first shot at lagered brew...

[shrekfx]

Originally Posted by Big_John

shrekfx,

Yes, a lager typically requires a lot more time. You can cut corners if time is critical. The use of finings and crash cooling can shorten the wait considerably, but the traditional methods take time and lots of it. This is one of the reasons I began brewing Kolsch. It's usually ready in half the lagering time (3-4 weeks vs 7-8 weeks) and you can ferment it faster at somewhat higher temperatures. There is also the option of brewing something like a cream ale or steam beer if you want to compromise somewhat.

Ya. my red lager did 2 weeks in the primary and 2 weeks in the secondary. Just kegged it a few days ago.

[PseudoChef]

Originally Posted by shrekfx

Ya. my red lager did 2 weeks in the primary and 2 weeks in the secondary. Just kegged it a few days ago.

What temp was it in the secondary and what temp is it now in the keg?

[Rhoobarb]

Pitch a hue-jass starter! My crawlspace is at a constant 56oF and that's where I primary my lagers, usually for two weeks. I always do a D'rest for 2-3 days @~68oF, whether the yeast manufacturer claims it needs one or not. I think it's just good practice.

I'll x'fer it to a bright carboy and almost always rack over gelatin, then get it in the garage to get down to near freezing. After ~3 weeks I'll keg it and keep the keg in the garage or, once it gets warmer in the garage, store it in the crawlspace.

Someday I'll get a dedicated lagering fridge, but it isn't a high priority right now.