This is my first attempt at a lager. I am suspicious of this whole lagering business so I choose a style that will hide imperfections. I went so far as to brew a 40l batch and split it using Southern German Lager yeast in one fermenter and trusty Safale us-05 in another. My first mistake was to drain the entire kettle into carboys at ale pitching temperature. I added the ale yeast and figured I’d pop the lager in the fermentation chamber to cool. I got nervous other microbes might take hold after a couple of hours yielded only a degree drop so I pitched hot:
I let the beer come up to 12°C where it sat for the most active period of fermentation. Here’s the whole schedule:
So at this point I’m slowly moving the beer down to cold crashing temperature. This is an adaption of Brülosopher’s lager method which seems reasonable. I pulled a gravity sample before raising the temperature and it was right on track. This beer developed a thick creamy tan krausen that has now vanished.