I'm kind of a savage, I just brew a light beer with all whole hops, filter the wort with a paint strainer(sanitized of course) and pour the yeast off the bottom of the fermenter into pint mason jars. As long as you practice good sanitation on all the food contact surfaces, you're all good. No need to get fancy. I brewed 7-8 batches each off a couple packs of US-05 and 34/70 over a little more than a year with no problems using this method.
Yes, lagering is a process of cold storage for long periods of time. It was typically German brewers who did this to get the yeast to drop out and clear the beer. The term "lager yeast" refers to the typical yeast used in lagered beers. The yeast will act like an ale yeast at higher temperatures, but have the capability to go into the low 40's F (4.5-7.5C) and keep metabolizing. Most ales quit long before hitting those temperatures. Research has shown a different genetic make up of lager yeast. It's a cross between ale yeast (saccharomyces cerevisiae) and a wild yeast (saccharomyces eubayanus). The wild yeast was once thought to have originated in Patagonia, but it's more likely from Mongolia. Which makes more sense because trade between Europe and the Far East goes back to the Greeks and lagers were produced before trade with the Americas. How could the brewers in Bavaria get that wild yeast in their beer if there was no way to get it to Europe?
In the fridge, vacuum sealed between batches.
That's excellent to know!! I'll be trying a pitch at or below the lowest recommended rate and see how that does.
I'd be tempted to warm it up toward the end. I suspect that this yeast will throw a fair amount of diacetyl and it's probably best to give it someplace to go. Bumping up to at least mid 60s for the last bit should improve attenuation, as well.
