How I did it: I got an all-grain recipe that was a clone of a local lager that my girlfriend likes.  First part of the process is the same as an ale.  It's the bottom fermentation and colder fermentation temperatures that make it different.  For the secondary fermentation, I used a cornelius keg with an airlock jammed in where the safety valve was.  Then, I turned my kegerator up to 40F from 35F so I could lager and still have a decent serving temperature for my other beers at the same time.

It didn't come out as clear as I would've liked, but not bad for a first attempt.

Lessons & tips: Temperature control is very important.  Primary fermentation at 55F or so, then bring the temperature up for a couple of days to let the yeast reabsorb the diacetyl (so you beer doesn't taste and smell like bananas), then lagering in secondary for weeks and weeks.  The lower the lagering temp, the longer it will take.  I did three weeks at 40F.  Of course, this all depends on what strain of yeast you're using.

Resources: I get my supplies from Austin Homebrew.

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Jan 06, 2010, 07:39AM PST | 0 comments | 1 cheer