brew my own lager

I let the beer sit at room temperature for a couple of days for a diacetyl rest, then racked it last night into a 5 gallon Corny keg with an airlock (the one in the middle of the picture). Now, I’ve got it lagering at 40F at least until the end of the year. Maybe a little longer. Almost there!

I brewed two batches of beer this weekend, and one of them is going to be a lager. Right now, it’s in primary fermentation at ~55F. After that, I have to bring it up to 60F-70F so it can absorb all of the diacetyl, then do the secondary fermentation at ~40F for a few weeks.

Yesterday, I bought everything I need for brewing an amber lager. I’m going to brew an orange/chocolate holiday ale first, since I have to have it done by Christmas, but I’ll try to knock the lager out as well.

...will be a lager. I now have a deep freeze connected to an external temperature controller, so it should be pretty easy to keep it at lager temperatures during the fermentation. But it’ll have to wait until after the holidays. We’re going to be traveling quite a bit in the next couple of months.

It’s hard to do in Texas without some sort of refrigeration and a temperature controller. I’ve been sticking to ales and wines.

perhaps something red, not sure about temps. A good name is crucial here.