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  1. Talked about it for awhile now and I finally am at a point where it make sense to try lagers. Brewing at my house and my buddys so I deemed his house the Ale House and mine the Lager House. Just wanted to discuss some things to make sure I fully understand what to do. This is me talking through this, and by talking I mean typing... duh. This is for at least a 5 gallon batch. Not wasting my time for a 2 gallon lager batch. Step One - Make a yeast starter, never done one before but Im sure I can manage one. Need the yeast to be at max potential, You need Iron Man, not just Tony Starks Step Two - Brew. Do everything in my power for a clear beer. Irish Moss / whirlfloc and a proper cold break are a must. Step Three - Pitch yeast between 60 and 65 for maximum yeast activity and then bring it down to the ideal temp for the strain of yeast. Step Four - After about 7-10 days raise up to 62 degrees for a diactyl rest which will last 3 days. 7-10 days may vary, ideally when yeast is still active but on the tail end of fermentation. Approx 75% to FG goal. The DR makes the yeast eat the undesirable chemicals they produced during fermentation. Step Five - Rack into Secondary. Should be around 62 degrees, then lower to 35 degrees dropping 5 degrees every day. Could drop at a quicker pace however lagers take time and you may as well just be patient. Dont want to shock the yeast. Step Six - Lager. Lager as close to freezing without actually freezing. 35 is cool. Lager for 6-8 weeks for a 1.060 OG beer. Good rule of thumb is 1 week per every 8-10 points of OG. ie. 1.040 would be 4 weeks, 1.050 would be approx 5 weeks etc. Step Seven - Bottle that Batch. Your yeast has been so well dropped out of suspension that you will need to add new yeast when bottling. Sounds like a lot of work but if you batch prime its no big deal. Boil your priming solution as normal and when it gets down to an acceptable temp then add about 1/3 package (11.5 gram) of a clean Ale yeast like Safale US-04 or Nottingham. Start siphoning lager into your bottling bucket and add priming / yeast solution shortly after starting siphoning. Bottle like normal. Step Eight - Condition. Now youve got ale yeast in action so condition at approx 63 degrees for at least 2 weeks. Refrigerate and drink three days later when the CO2 is absorbed. Takes about 10 weeks by my calculation. Thats only 3 more weeks than an ale. Theres a reason why Bud Light, Miller Light, Coors Light, Busch Light, and every other mainstream commercial beer sells so damn well. They are lagers. They are crisp, clean and well carbed. Totally worth the extra 3 weeks. At least thats what Im going to keep telling myself. This is only realistic with a temp controller. I have a separate digital temp controller and a fridge dedicated to lagers. Changing the set point of the temp controller is easy, waiting is the hard part. Sound good? Anything I missed? I like bocks and maibocks and especially kellerbier. Totally worth my extra time
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