First Lager

[grainbrew]

Greetings,

After three batches of all grain, I would like to brew a lager intended for the spring/summer coming up.

I have only brewed ales using a single step infusion.

I don't know anything about brewing all grain lagers, so here's my question; how do I brew a lager? I know it's a loaded question...

Also, I don't have a second fridge for the lagering, but my basement is not insulated and is quite cold.

J

[denver brewhoo]

you know, the process uusually involves 10-14 day primary at 50-55 degrees, 3 day diacetyl rest at 60-65, then drop the temp 2 degrees per day all the way down to 32-36 or so, and hold there at least 3 weeks. I don't see how you're gonna do this last step w/o at least a freezer or kegerator big enough to hold a carboy (or corny--you can lager in a corny if you've got one)

Maybe you should try a steam beer, with the WL San Fransisco lager yeast or its Wyeast equivalent--your basement will certainly be cold enough to use this, which is advertised to retain "lager characteristics" up to 65 degrees F.....but will also ferment well down into the fifties IIRC.

[grainbrew]

We have a storage room that we don't usually heat. I'm going to control the fermentation temperatures using the thermostat in that room.

J