altbier from BCS: lagering temp?

[jimlin]

In my experience I have found it helpful to repitch some yeast in beers that have been lagered for a longer period of time and at very cool temps. I have found that the beers that I did extended lagering with and did not pitch extra yeast did carbonate over time but the ones that I pitched extra yeast carbonated quicker and had a better head. At bottling I would try to pitch yeast that is close to the same yeast you used to make the beer with though so you don't change the intended flavor. Hope that helps.

If I knew anything about saving/storing yeast, I'd be wise to move the altbier to a secondary for lagering, and snag some of the yeast from the bottom of the bucket for bottling later... but honestly, considering that all the real work is done, and it would be just to assist carbonation, perhaps a neutral dry yeast like Safale 05 would work?

[Fugglupagus]

. . . . . . but I can't be sure that's what JZ's instruction mean in BCS. He just says be sure to lager 4 weeks before bottling

In one of the chapters up in front of the book he says to transfer to a 5 gal carboy or keg for lagering.

I don't want to discourage you from brewing the altbier, but if you flip back from the Dusseldorf 2 pages, you might find the California common perfect for your temps.

[jimlin]

I hear ya. Cal Common is basically Anchor, right?

I should be able to control the temps well enough. With the cold temp of the basement at this time of year, holding 60 should work. And I can make use of the in-law's fridge while they're in FL for lagering it post fermentation. I just wanted to try to find out the best temp for lagering the altbier, as I know it CAN mean simply "resting" to further condition, but also can mean storing cold (40s). Jamil's instructions for the Cowboy Alt don't mention a specific temp, but just recommends lagering for 4 weeks prior to bottling. If this style does better to spend those 4 (or more) weeks in the low 40s I can do that in the fridge, but if 55° is fine, I can just leave it on the cold floor of the basement.

. . . . . . but I can't be sure that's what JZ's instruction mean in BCS. He just says be sure to lager 4 weeks before bottling

In one of the chapters up in front of the book he says to transfer to a 5 gal carboy or keg for lagering.

I don't want to discourage you from brewing the altbier, but if you flip back from the Dusseldorf 2 pages, you might find the California common perfect for your temps.

[jimlin]

"Cowboy Alt" from BCS is mashing at the moment. Doing the 90 minute mash at 149°. Temps aren't as cold as the last brewday (in the 20s that day, 40s today) so hopefully the boil-off is a bit more reasonable. At least I'm not freezing out there!

Going to go for 8.5 gal to boil down to 6. My boil off rate's pretty high, plus it's a 90-minute boil.

Hopefully transfer 5.5 gallons to the bucket.

Just took my starter (which I had built up to 2L) out of the fridge and decanted. Letting it sit to come up to about 60° which is where I want my fermenter when I pitch later. Might take a little from the boil after about 75 min chill, and add to the flask to wake the yeasties up and have them ready for the pitch.

Basement temps are in the mid 50s and I'll use the ferm wrap to keep it at 60°. Only have a 6 gal carboy currently to use as a secondary. Is it going to be a big issue lagering this in the fridge for 4-6 weeks with the extra headspace? Do I really need to go out and get a 5 gal carboy?

[brewinhard]

If you lager in a 6 gallon carboy with a 5 gallon batch you could most definitely risk quite a bit of oxidation in the beer. Unless you transfer the beer when it is still slightly fermenting to help push out any oxygen left behind in the carboy. If you wait until the beer is fully done, you could always add a small amount of DME (boiled/chilled) to help kickstart a small fermentation to push out the O2 as well. In the last scenario, you might want to be sure to carry over a bit of yeast as well to help with that mini-ferment.

[jimlin]

If you lager in a 6 gallon carboy with a 5 gallon batch you could most definitely risk quite a bit of oxidation in the beer. Unless you transfer the beer when it is still slightly fermenting to help push out any oxygen left behind in the carboy. If you wait until the beer is fully done, you could always add a small amount of DME (boiled/chilled) to help kickstart a small fermentation to push out the O2 as well. In the last scenario, you might want to be sure to carry over a bit of yeast as well to help with that mini-ferment.

Makes sense. In the past, when using the 6 gal carboy, I've typically dryhopped in it and would transfer when it's about 85-90% done, so there's still some activity, and I see that activity in the airlock. But whether it's really enough to clear all the existing headroom of O2 I don't know. Plus, I've only used it as a secondary for short stays... up to a week but that's it. This will be 4-6 weeks in the fridge.

Your comment about carrying over some of the yeast brings up another question: After 6 weeks lagering cold, will I need to be concerned about having enough yeast still in suspension to carb up the bottles? Should I purposely suck up some sediment from the bottom of the carboy when transferring to the bottling bucket? The long lagering time is intended to clear the beer as much as possible, so will I just muck that up by kicking up the sediment in transfer?

[brewinhard]

I have brewed many alts and I would think that 4 weeks of cold conditioning (lagering) would be more than sufficient before bottling. You should be fine for bottle conditioning at this point, but just for some insurance you might want to suck up a very tiny bit of yeast when transfering to your bottling bucket. There is probably enough yeast remaining in suspension after the lagering, but better safe than sorry. This minute amount of yeast will quickly settle to the bottom of your bottles leaving a clear beer behind. After they warm condition for a couple weeks and reach carbonation, you could always put them back in the fridge to continue clearing up even more.