Equipment Glossary Acknowledgements


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Introduction
Section 1
Brewing Your First Beer With Malt Extract
1 A Crash Course in Brewing
2 Brewing Preparations
3 Malt Extract and Beer Kits
4 Water for Extract Brewing
5 Hops
6 Yeast
7 Boiling and Cooling
8 Fermentation
9 Fermenting Your First Beer
10 What is Different for Brewing Lager Beer?
11 Priming and Bottling
Section 2
Brewing Your First Extract and Specialty Grain Beer
Section 3
Brewing Your First All-Grain Beer
Section 4
Formulating Recipes and Solutions

 

 

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Chapter 10 - What is Different for Brewing Lager Beer?

10.1 Additional Time

The lower fermentation temperature decreases the rate at which the yeast work and lengthens both the primary and secondary fermentation times. The primary phase for ales is often 2 - 5 days, but 1 - 3 weeks is normal for a lager. As mentioned in the previous chapter, the primary and conditioning phases of fermentation happen concurrently, but the conditioning phase takes longer. This is especially true with lager yeasts. The defining character of a lager beer is a clean, crisp taste without ale fruitiness. Obviously those rotten egg odors don't belong either. The time that it takes for these compounds to be processed by the yeast can be several weeks to a few months. It depends on the malts used, the yeast strain, and the temperature at which conditioning occurs.

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What is Different for Brewing Lager Beer?
10.0
Yeast Differences
10.1
Additional Time
10.2
Lower Temperatures
10.3
Autolysis
10.4
Yeast Starters and Diacetyl Rests
10.5
When to Lager
10.6
Aagh! It Froze!
10.7
Maintaining Lager Temperature
10.8
Bottling
Real Beer Page

Buy the print edition
Appendix A - Using Hydrometers
Appendix B - Brewing Metallurgy
Appendix C - Chillers
Appendix D - Building a Mash/Lauter Tun
Appendix E - Metric Conversions
Appendix F - Recommended Reading

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All material copyright 1999, John Palmer