fermenting a lager w/o a cooler...

[tjones_jr]

I don't have a refridgerator for fermenting lagers, however it IS winter right now. Has anyone ever brewed a lager using the cold weather as their cooler?

What are some things I should be aware of?

[Stodbrew]

The weather would be a great cooler, provided it doesn't get TOO cold. The lower end for lager fermentations are usually around 48-50 degrees. Anything colder than that and it won't ferment out properly. After fermentation and transfer to secondary, if it's still really cold, if you can keep it around 32 degrees for a month or so, you'd be golden.

[paul84043]

It's too unpredictable here in Utah to chance it...plus lately, it's been hovering around 16 to 30 degrees.

I have a temp controller on a refrigerator in the garage and actually use a candle warmer as a heater in the fridge to keep the temp a constant 48 to 54 degrees.

[Caffinehog]

A lot of people do it in their garage.

But consider this: I recently tasted a beer brewed with lager yeast at ale temperatures. It was clean and crisp, but flowery like an ale. I liked it a lot.
Try it at ale temperatures. You have nothing to lose but a batch of beer, and if you like the results, you may gain a favorite beer.

[secur8eguy]

Caffinehog, what kind of lager yeast was used at ale temps? I'd be interested to know. Dry or liquid. I've heard of Saflager being able to go to ale temps and still stay pretty clean.

[kgaugler]

Check out Wyeast #2112, California Lager. This is what I use to make my Anchor Steam clone. I usually do my primary in my basement (now is winter in New England) at around 65F and then secondary at around 62F.

[Caffinehog]

Unfortunately, the guy didn't remember what yeast it was... I wish I could help. Saflager probably wouldn't be a bad bet.

Also, as opposed to san francisco lager yeast, you could try Kolsch yeast, which is clean and semi-crisp, but flowery like an ale.

[secur8eguy]

I currently have a Saflager batch brewing at just below room temperature(59f) and I am hoping it will go down a little more with the wet towel I put around it today. So far I have only brewed ales, and they all came out a little too estery for my tastes. But they were brewed at too high of temperatures(75f+) and a poor quality dry yeast was used (stuff under the cap of the beer kit) but now I know better :) If the saflager batch comes out semi-clean, I will be happy.