hello from Iowa!

This is the good stuff! Stick around. This site will help brew great beer. And have fun doing it! It is for the experts and the noob's.
 
Well I forgot I did one of these, sort of. I'm back an in the past 14 years since my last post life has been interesting! Kids moved out, I became a grandad, youngest joined the Air Force, got married, got out of the Air Force, I became a grandad again, two of my three boys moved BACK in to the house. Oldest with his daughter and youngest with his family.
On the Brewing from I have a nice little brewing area now in the basement and I really enjoy it. I and expanding into wine and mead now also. I am looking to do my first lager here soon too.
Thanks for all that this site provides!
 
Welcome back :)
 
Awesome! I was intimidated by the lager at first. Now, it has opened a whole new world. If you keg, it isn't that difficult. Try 34/70 to start with. Pitch heavy, very heavy. Ferment around 55 and raise the temp to around 60 at either low or very low krausen. That yeast will produce a very clean lager at that those temperatures. You can have them ready to taste in the same time as a normal ale, but you ideally want them to sit for a little while longer ( a couple or three weeks) to get better.
I'm going to taste my Vienna Lager on Friday.
 
Welcome!
 
So I do have a question and I am not sure where to ask. I am going to brew up an Irish red, instead of ale I am going to make a lager with it. Any suggestions for fermentation time in the primary? Even a rough estimate? Temp control is not an issue. While this is an experiment, its my first lager, I do want it to be successful.
 
Welcome back!
I just started brewing a year ago February, so I don't have the knowledge that a lot of people here do... but here is what the google says... I'm sure others will disagree or not..

For an Irish Red Lager, ferment with a clean lager strain (like W-34/70) starting at 48–55°F for roughly 1–2 weeks.

Perform a diacetyl rest at 60-68 F for 2–3 days once fermentation is ~75% complete.

Finally, cold lager at 33-38 F for 2–6+ weeks for maximum clarity.

Yeast Pitching: Pitch at 48–50°F

Using a yeast starter or extra yeast is recommended due to the lower fermentation temperatures.
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i knock out as low as i can. generally around 55f. set my jackets to 14.5c(i ferement under pressure) you could go lower if that is better for your yeasties.

I pitch heavy with Apex Augustinian Lager yeast, but i have also used Munich lager yeast. both work well, but Aug is better IMO.

I pressure ferment once fermenation is active(usually when it drops .75-1p). i start at 10psi and then between 60 and 65% attenuation i increase the pressure to 15 psi and let the tank warm up as high as it wants to. I am at 18.4 right now and 73% atten. this yeast normally finishes at 80%.

after i get repeating gravs i crash the tank down to carbonation temp. I force carb it once it is cold and then let it sit for as long as possible. generally it ages between 0 days and 2 weeks in the tank and then while it is on draft the kegs that are not tapped are able to age for about a month or so).


I dont think that you will gain much by pressure fermenting a red lager though as all of the maltiness will hide most off flavors as long as the temps werent too far off.

make a post with the recipe on the recipe feedback thread!
 
Celtic_Iowan said:
So I do have a question and I am not sure where to ask. I am going to brew up an Irish red, instead of ale I am going to make a lager with it. Any suggestions for fermentation time in the primary? Even a rough estimate? Temp control is not an issue. While this is an experiment, its my first lager, I do want it to be successful.
Click to expand...
The same fermentation time as an ale using 34/70 at 55 and raising the temps. The only difference is the temperature and the pitch rate. The lagering is done post fermentation.
 
Sandy Feet said:
The same fermentation time as an ale using 34/70 at 55 and raising the temps. The only difference is the temperature and the pitch rate. The lagering is done post fermentation.
Click to expand...
my Lagers tend to be roughly 10 days until i crash them
Chico 5-7 days
Voss is like 3 days or 6 if making an ipa with a dryhop.
 
Celtic_Iowan said:
So I do have a question and I am not sure where to ask. I am going to brew up an Irish red, instead of ale I am going to make a lager with it. Any suggestions for fermentation time in the primary? Even a rough estimate? Temp control is not an issue. While this is an experiment, its my first lager, I do want it to be successful.
Click to expand...
1) Because it's a lager, be sure to pitch at least double what you would for an ale.
2) Don't ferment under pressure (in case you were considering it) because you don't want to suppress esters in an Irish Red. At least that applies to an IRA, not sure how much it would impact an IRL.
 
Sounds like a California Common yeast. For some reason, that is one style I was never very fond of. I think the yeast is a hybrid, and it gives a little Sulphur in the beer.
 
If using 34/70 in a 5 gallon batch, definitely use two packs of yeast
 
I have only ever used 2 packages in an Ale for a really big beer, maybe 3 or 4 times out of over 90 batches. Have only brewed 2 lagers, used 2 packages with excellent results.
 
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