Monday Morning, December 16. I wanted to post an update on the DIY Beer Lager.
The picture below was taken 24 hours after pitching the Saflager yeast, all is well. There is an obvious active fermentation with krausen and the temperature is sitting at 12C. The smell emanating from the fermenter was fantastic.
This picture was taken this morning, 72 hours after pitching the yeast and it is still proceeding well. A slight sulfur smell is emanating from the fermenter
While I am on the subject of lagers. Here is a picture I found that was created by Sam Adams brewery which illustrates some some fact about lagers and ales. Did you know that December 10 was National Lager Day?
Cheers!!
Hi,
I have just started my first brew, and really need some help please! I have watched a few of your videos, having just started brewing the new(er) Cooper’s Lager kit.. I really love hoppy flavours and smells, and would love to add that to my beer.
I am currently on day 2 of the primary fermentation, and saw that on day 6 you removed the krausen collar, and added some hops to your beer. I would love to do this to my beer also, but am not sure what the next steps beyond that stage are..
How long do you leave the hops in for? Is it possible to bottle straight from the fermenter in this case, and commence the secondary fermentation in the bottles?
I really hope you can reply and help me out, I would really appreciate if you can let me know as I LOVE hoppy beers 🙂
If you are dry hopping, I would add the hops after primary fermentation. I have dry hopped without a net and bottled or kegged the beer straight from the fermenter with success. You can also use cheese cloth or a muslin bag for the hops to reduce sediment. You can add sanitized marbles to the muslin bag so it sinks into the beer. Five days of dry hopping is good. I have also gone longer with good results.
Hi Tom,
Thanks so much for your response, and so quickly! Can I just clarify; so after 5/6 days I remove the krausen and add roughly 1 ounce of hops. I leave this for a further 5 days in the same fermenter, and then bottle- is that correct? And if so, how many days would you leave in the bottle before cooling and drinking? I am using the ale yeast supplied with the kit, so if I’m right it’s ok to ferment (both in fermenter and then in bottles) at roughy 20 degrees Celsius? Sorry for the basic questions, but I’ve done loads of research with various opinions – your videos/info seem the most helpful and consistent and seems the way to go!
Hi Tom,
Thanks so much or your response, and so quickly! Can I just clarify; I brew for 5/6 days, then remove the krausen collar and add roughly 1 ounce of hops. Allow to ferment in the same fermenter for a further 5/6 days, then I am ok to bottle? If this so correct, roughly how long do I leave in the bottles before I refrigerate then and drink? Sorry for the basic questions, but I have read varying opinions on the internet, and yours seems the most useful and consistent so i’m going with it!
Thanks again,
Graeme
Yes to your first question. Leave in the bottle at least 2 weeks at 20 C before chilling. More time will improve the beer though.