just a quicky...

[brysie]

...as im off to turkey for a week in the mornin.

this coopers lager ive had on the go for a few weeks,
i used the kit yeast[proper lager one,] and its brewed out to 1008 in around 2 and a half weeks at between 13 and 16 degrees.
now the question is, as im bottling it this afternoon, do i keep it indoors for a week while im away [18 to 20 degrees]for secondary fermentation
or do i put it straight back down the cellar [13 to 16 degrees]?

[pauljmuk]

I've always been advised a few more days at same temp as the Primary ferm, then into the cool dark cellar!

[OldSpeckledBadger]

The norm is about a week in the warm then some weeks in the cool so yes, leave it the warm 'til you get back.

[mat69]

im off to turkey for a week in the mornin.

wish i was off to turkey in the mornin sat on the beach with an ice cold effes have a good un

[brysie]

cheers matty ill have one for you.

badger i brewed at a lower temp tho`. does that not make a difference? i think im with pauly on this one.

any one else got two pennarth?

[OldSpeckledBadger]

badger i brewed at a lower temp tho`. does that not make a difference?

I can't see how it would. All you're doing is an additional little fermentation to generate some CO2.

[brysie]

ok im getting that.

but surely a lager yeast wont do anything at 20 degrees will it?

[brysie]

any experts who feel the need to add any important advice to this question........please feel free to do so.

[StrangeBrew]

For the lager yeast, if your cellar temp is near to your fermentation temp then that will do, will probably take a little longer to carbonate but will be fine.
The only lager yeast I've used is Saflager s-23 and on the packet it says... 'Temperature range 11-24c (51-75f), ideally 11-15c (51-59f)' so if the lager yeast you used is similar then either in the house or cellar for the secondary week to carbonate should be ok.

Enjoy your hols!

Edit: I'm no expert

[brysie]

cheers strangebrew. or as the turks say `tesheker ederim.`

[Hoodlum]

.
or do i put it straight back down the cellar [13 to 16 degrees]?

Wish I still lived in my house with the cellar

And the once I went to Turkey to visit was particularly good. The other times were via various airports which was dull.

Apart from that, I vote that you drink it all before you go, thus alleviating the problem of where to store it, and at what temp.

[rollin danny]

.
or do i put it straight back down the cellar [13 to 16 degrees]?

Wish I still lived in my house with the cellar

You cant beat a cellar for homebrew, keeps it cool and out of the light.My cellar only small, it only runs under the hall part of the house so is long and narrow.Ive got washing machine and tumble drier along with various beers to choose from.Never mix drinking beer with washing clothes, but thats another story !

[Invalid Stout]

Never mix drinking beer with washing clothes, but thats another story !

I add 5g Styrian Goldings to a load, cheaper than fabric conditioner for the fresh smell of hop vines

[Ady1975]

Here is some info that another Board member was kind enough to find for me regarding Lager brewing at lower temperatures...

We recommend pitching Lager yeast at 20degC then allowing the brew to drop to as low as 13degC over the next day or so.

Some physical differences when fermenting with Lager yeast:

Less foam and barely noticeable scum ring.

Less CO2 produced and longer ferment time.

Ferments more thoroughly - Lower FG achieved.

May produce an eggy smell (this will dissipate with bottle age).
Due to lower temperature and longer ferment time cleanliness and sanitation is even more important when making Lager beer.

Fermentation may take 2 to 3 weeks.

To avoid the risk of overcarbonation - glass bottles may explode. Only bottle your brew when the fermentation process is complete. Fermentation is complete when the density of the brew remains constant over 2 days.

We recommend the use of a hydrometer to check the specific gravity (density) of your brew
Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place

We recommend the use of PET bottles or reusable glass bottles designed for storing beer. For information about kegging see the FAQ section.

Priming
Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).

Store the bottles out of direct sunlight at 18degC or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks.

Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted

[brysie]

cheers all.