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Lagering?

Sun, 10/18/2009 - 9:13pm — kirkb
Yes, lager is necessary to make my beers their best.
40% (4 votes)
No, I like simple hardy ales which make lagering unnecessary.
30% (3 votes)
Eventually, sure...if I ever get a place to put a chest freezer.
20% (2 votes)
I dont know the benefit, how about a technical clinic?
10% (1 vote)
Total votes: 10

Comments

Mon, 10/19/2009 - 9:10pm — skiffy517

i agree with greg but i

i agree with greg but i lager for yeast removal and carbonation.the colder the better for both

Mon, 10/19/2009 - 9:17pm — kirkb

See, all this time I though

See, all this time I though it was just a process to get optimal flavor out of bad yeast.

Mon, 10/19/2009 - 9:53am — greg

On ales my process is to

On ales my process is to ferment 2 weeks, transfer to a keg and lager for 2 weeks at 35* while on CO2. By the time I get it to the serving fridge it is clear and carbonated. Alternatively when I bottle, I ferment 2 weeks, lager for several days to drop out a lot of suspended stuff, bottle, let carbonate for a couple of weeks, then back to the lagering freezer for a couple of weeks.

Sun, 10/18/2009 - 10:29pm — Astrawn

Lagering? I dont need no

Lagering? I dont need no stinkin' lagering. Who likes Nazi brew!

Mon, 10/19/2009 - 4:48am — kirkb

Hmm. I assumed there is

Hmm. I assumed there is a difference in using lager yeast and using a lagering process.

This is from eBrew.com:
"Once activity (fermentation) is evident, move it (the batch) into a controlled refrigeration condition at the temperature specified for the particular strain of yeast. Leave for 10-12 days at the recommended temperature." http://www.ebrew.com/primarynews/lagering.htm

So is temperature controlling a batch that was pitched with an ale yeast not also lagering?