Sediment Question (Lager)

[delta9]

Hi folks,

I have just transferred my lager from the fermenting vessel (it has fermented for 5 days).

I've just bottled it up into 2L bottles for the carbonation period. My question is, after they carbonate (2-4 weeks?) Should I siphon it again as I imagine there will sediment at the bottom of these bottles? I dont mind losing a bit of lager for a sediment-free drink.

In my instruction manual (Coopers) it says:

Chill beer and serve. To serve, open the bottle and decant into a glass or jug taking care not to disturb the yeast deposit.

So I assuming their will be sediment. Cheers
delta

[simple one]

Ok,

I think you may have not entirely understood the instructions:

If you bottled the beer clear then there will be a smal amount of yeast sediment in the bottle after the carbonation period. That is a real beer, you can't really avoid a yeast sediment in a beer if its carbonated in a bottle. (at low level homebrewing - before i get shot down)

If you bottled it cloudy, you will have loads of sediment. Again shouldn't be a major problem, unless it is over carbonated. In which case it will all kick up all the yeast when you open the bottle.

Pour carefully in both cases. And drink! Your not re bottling to have no sediment, it wouldnt work properly.

Most Lager yeasts tend to sediment really hard in my opinion anyway. You'll be ok.

[mat69]

I have just transferred my lager from the fermenting vessel (it has fermented for 5 days).

that seems a bit quick for lager,my brews usually ferment for 10 to 20 days,did you make sure it had fully fermented otherwise you will get bottle bombs..

[delta9]

Thanks for the help and knowledge.

Yes, it was bottled cloudy. I noticed today a white/creamy sediment on bottom of bottles.

And yes again, I did make sure it was done fermenting, there was no bubbles in the airlock. The FG was just over 1000 (1005??)

Will it clear like a normal lager then? I have seen wine personally turn from cloudy to lovely and clear, I assume this will be the case with lager?

Cheers for the help
Peace

[simple one]

Give it a about four days indoors. Then put it somewhere cold, out houses, cellars etc.... lager best stored real cold, about 2C. But this isnt paractical in most cases. Bubbling airlocks arent the best way to see if the fermentation is over. The best way is to predetermine the FG, and get three Hydrometer readings over three days around this predertmined value. You should feel the PET bottles will go hard if they are carbonated. If they are over carbonated you can easily remedy the situation by slowly releasing gas from the bottles as you would a fizzy soft drink.

Leave it in the cold for about 2-3 weeks. The lager should have cleared and the sediment should be firmer. Then enjoy.

If it doesnt clear and its hazy after 3-4 weeks, it will probably taste just as good.

Did you add sugar to the bottles prior to bottling?

[delta9]

Hi mate, Thanks !

Yes, I should of monitored the readings over a few days, but there wasn't much activity over 24hrs so I thought well it must be good to go! It was a warm ferment too above 25c.

You are right though, will do that on future brews!

Yeah, the bottles have most certainly gone harder since yesterday... so its looking good hopefully

Good point about about releasing any excess gas, will keep that in mind, cheers.

Yes, the bottles were primed before bottling, I added 2 teaspoons of sugar every 2L bottle.

Can't wait for this! I'll be amazed to see a clear pint with a firm head, hehe

Thanks again for the help, will post back my results.

[simple one]

The only problem might be the fermentation temp might be a bit high. Lagers usually should be fermented from 16-18C. This gives them the clean clear taste. The higher temps give it a sort of a strange fruity finish and taste. 25C is even high for a ale fermentation, usually 18-22C. If in doubt, lower the fermentation temps, and let it take its time.

What kit was it, and what yeast was it?

It should taste alright. The early lagers i did were bad because I never realised temperatures could affect the taste.

[thatscolder]

A bit of a thread hijack, but on the same topic.

Last Saturday I bottled a Coopers Lager, the bottles have been in the warm all week and will be moved to the garage on Saturday.

I have a fridge in the garage, would it be better to condition this lager in the fridge (~2C) or just in the garage (~10C)? I appreciate that the Coopers Lager has been brewed with an ale yeast not a lager yeast.

I plan to condition this lager for a few months.

Thanks for your help.

[simple one]

I am no lager expert.... but... The colder you condition the better really. Just dont go sub zero. Obviously trial and error for what tastes best for you is always a good idea, hence bottles are quite good in this situation. Also cost comes in to this too, modified fridges especially for lager are still a luxury for me. Hence I will save my Pilsner for around November.

Lager needs to be fermented at the lower end of its temperature profile. Conditioned at this again to carbonate. Then conditioned (lagered) so as to mature it in low temps. I guess it means the yeast has limited activity and any chemical reactions and changes of flavour are guided by the low temp. I dont think it is all to do with the yeast, some flavours are produced by stray bacteria (not always a bad thing), any high temp enzymes which might be about, chemical combinations of the ingriedients together and with alchol etc .

The pathway some of the reactions take are prevented, altered or encouraged. Compared to a higher temperature condition.

Thats my understanding of it. Anyone got a better understanding of conditioning feel free to educate me!

[thatscolder]

Thanks for the reply, I guess I might as well try putting some bottles in the fridge and some in the garage, just to see what the difference is. From what I understand the longer I condition this lager for the better it gets. I have read that 3-4 months is good?

[simple one]

Not really. I think that its best to condition to the style and alcohol volume. If you instructions or recipie state conditions, follow them, or experiment at your own risk!

As a rough rule of thumb:

A four-five percent lager I would roughly estimate would be best lagering for 1-2 months..... stronger=exponentialy longer... ie 8% could be out to a year.
Dip in to your brew though, and you'll find its peak.... once its on the down turn get the blokes round!

I have read that as soon as a lager reaches its peak in the cold conditioning, or is removed from cold conditioning (ie siting on a shelf), it starts degrading in quality. So longer doesn't mean better... some lagers are best drunk very young.

Best drunk straight from cold, to fridge, to mouth.

[brysie]

Last Saturday I bottled a Coopers Lager,

did you use a lager specific yeast? im only asking because most lager kits come with an ale yeast.
my experience of the coopers lager was very good but not much like any lager ive ever tasted, and i dont know if its anything to do with that.

[thatscolder]

I appreciate that the Coopers Lager has been brewed with an ale yeast not a lager yeast.

I brewed with the kit yeast which I understand is an ale yeast.