Calling for Help please, from all brewing experts

[Ady1975]

I'm preparing for my next brew and want to check some points,
I'm going to do a cooper aussie lager, I've ordered some saflager s23 yeast as it seems to be the one to get the best results for a lager (according to other threads)
now, should I ferment at a lower temperature using this yeast?
I usually leave my bottles in my outside storage cupboard to clear, I reckon it's probably around 10-15 degs in there.
would this be a good place to ferment my lager or would it be too cold?
I've only done 3 brews so far, a lager, a bitter and a wine, they were all fermented between 20-25 degs the wine and bitter turned out really well, the wine is fantastic actually.
the Lager was ok but turned out a little flat, however, it is only a few weeks old and may improve.
I've been reading a lot of stuff about overpitching and moving the temperature up and down at different stages to achieve proper lager results, the more I read, the more complicated it gets and more words and terminology being used that I don't really understand. I will in time, but I don't at the moment.
Maybe I brewed my first lager at too high a temp? I did follow the instructions but they were pretty much, if not, identical to the instructions for the bitter I brewed previously.

Basically, i'm just a bit confused as to how to get the best from using this improved yeast. should I stick to the supplied yeast for a quiet life?
I'm a simple brewer, ferment with beer enhancer, transfer to bottle bucket, add sugar, bottle in 1 and 2l pop bottles, leave for a few weeks, drink!
I don't really want to overcomplicate things, I just want to do the best that I can at this level.

Any advice would be appreciated, Cheers

[stevezx7r]

Hi Ady, if your wanting make a "proper" lager then you will need to ferment it and store/mature (lager it) at a low temp. 10 - 15C is fine for a lager but I would suggest using two sachets of yeast to achieve good results. I'd ferment it for at least two weeks at this temp then transfer to glass bottles (PET bottles will do though). Leave it at the same temp for at least two weeks then transfer to somewhere cooler for at least another two (four would be better) weeks i.e a fridge at about 5C. It may throw a chill haze but this should go in time.

If you just want to make a very light ale then ferment with one sachet at normal temps (18 - 25C) for around 10 days then bottle or keg for a few weeks to mature.

[Ady1975]

Excellent info, thanks for that.

when I transfer to bottles do I prime as usual with sugar?

cheers

[stevezx7r]

A lot of people (including myself) prime with normal T+L sugar but for the last few brews i've made I haven't bothered. The result is a bottle which seems to carbonate in a little more time than with sugar but it also has far less sediment, it also seems to condition in the same time.

Try a 50/50 mix (primed/unprimed) and see what you think, I think you'll be pleasently surprised with the non primed version

[Ady1975]

nice one, I will give that a try.
i'm suprised there will be less sediment, I thought that was unavoidable due t0 it being yeast still suspended from the FV.
I was also thinking of priming using brewing sugar instead of T&L to see if it gave a different result.
I'd better make some labels or i'll forget which is which!!
thanks for the tips mate, looking forward to giving it a try.

[stevezx7r]

nice one, I will give that a try.
i'm suprised there will be less sediment, I thought that was unavoidable due t0 it being yeast still suspended from the FV.
I was also thinking of priming using brewing sugar instead of T&L to see if it gave a different result.
I'd better make some labels or i'll forget which is which!!
thanks for the tips mate, looking forward to giving it a try.

Your right in saying that the yeast is still present, but, yeast being yeast, give it some sugar and it begins to breed! That's where the extra sediment comes from

As for using T+L or brewers sugar (glucose), it won't make much difference providing the yeast is in good shape - it will make alcohol/heat/c02 easier if it's fed a more basic form of sugar i.e glucose.

I don't bother with labels (I should though ) I tend to scribble something illegible on the cap