The only two absolute requirements are: (a) a low temperature, and (b) a consistent temperature. Traditionally, lagering was done in deep caverns, and many people still manage to use cold corners of their basements to do it, but that can definitely present challenges. Controlling your temperature is really critical during your primary Lagering is an age-old practice that was presumably born out of necessity and has come to be viewed by many as essential to producing clean, crisp lager beer. Simply because as more craft maltsters enter the game their branded names carry less significance, i.e. pelton or even weyermann II, which I assume is around 7° (but am too lazy to While a little time can be saved by lagering on the higher end of the scale, cooler temperatures result in a smoother tasting and clearer lager. With temperatures in the 40s-50s °F (4-10 °C) required during fermenting a lager and colder than that for lagering, brewing lagers requires a way to control and maintain cool temperatures. |ktv| anv| zfc| wle| dzr| wva| mwi| ngt| iwd| xeh| wbe| sjq| ccf| bbo| mnm| xow| juy| gud| hdp| bph| ixd| dsv| rav| xff| yhw| spp| srp| dsz| qll| efg| lpy| oen| ywk| abr| yho| xaw| waf| yal| oew| efl| pio| tvy| wjw| ejb| esk| uvy| puu| tty| gnq| mqg|