Dos and Don'ts of Brewing Lagers（2）

Use A Wort Cooler

Most homebrewers cannot quickly cool the boiling wort to the best fermentation temperature. Failure to quickly cool the wort to the fermentation temperature may result in a strong and premature initial fermentation. In this case, most of the fermentation process begins before the wort cools to the best fermentation temperature, resulting in a beer with fats and characteristics like malt liquor. Also, the rapid cooling of the wort will speed up the coagulation of the protein and help prevent some difficulties related to the protein in the fermenter.

Two-Stage Fermentation

Even if a clarifying agent is used when the wort is boiled, the protein residue will still enter the fermenter. Transferring beer from the primary fermentation tank to the secondary fermentation tank or storage vessel (generally called a bright tank or brite tank) can cut this extra protein. Also, secondary fermentation can remove yeast deposits and reduce the risk of yeast or other peculiar smells in the beer.

After healthy fermentation and removal of sediments, the protein used to regulate the yeast is still present in the beer. Most lager beers can be maintained at a temperature outside the performance range of yeast strains for several weeks, allowing the beer to show clean-finished properties. Put it in the secondary fermentation tank, you can carry out this process without producing any peculiar smell or aroma.

Add Diacetyl Base Material During Fermentation

A natural by-product of yeast fermentation is a compound called diacetyl, which produces a buttery or butterscotch flavor in the finished beer. Although these characteristics are normal in some beer styles, they are even very good. But in most Lager beer, any trace of diacetyl is a defect, affecting the cleaning properties of the beer. Before the fermentation is complete and the yeast begins to settle, the yeast metabolism reduces diacetyl. But, lower fermentation temperature will not only slow down this metabolic reaction but also increase the tendency of yeast to settle faster and reduce the time to remove these compounds.

To counteract this, many brewers add diacetyl base material after most of the primary fermentation is complete (this time can be easily determined by the hydrometer reading). The fermenter slowly rises to 50~55°F for 2~5 days. Finally, the temperature will drop to the regulation temperature. This brief temperature increase not only accelerates the reduction of diacetyl compounds but also ensures that the primary fermentation is indeed completed.

Choose The Right Ingredients For Your Beer Style

The fun of homebrewing is not limited by beer style and commercial considerations. The main characteristics of most Lager beer styles are crisp, clean aroma, and flavor. When hops and malt work together, the beer will not be overshadowed by the yeast characteristics and aroma. It is very important to choose the correct raw materials and achieve a balance. In fruity, ester-flavored Ale beer, the peculiar smell in malt or hops can be masked, and it has reached the cleanliness and balance of the fine beer. If you plan to brew many types of beer, please feel free to try various ingredients. But if your goal is to create a clean traditional beer, remember the ingredients that were originally used to produce the relevant style.

Disinfection

Appropriate and effective hygiene is essential in all brewing methods. Most Lager beers must have long-term fermentation and storage. Although both fermentation and storage occur at lower temperatures, bacteria can still grow and multiply—just slowly. Long-term storage allows bacteria to develop to a level above the flavor threshold for a longer period of time, and then you can feel the peculiar smell in the beer. For a beer whose fermentation is completed in a short time, the hygienic requirements are not very high. But for Lager, which requires a longer fermentation time, more stringent and meticulous hygiene requirements are required. In many malt liquors, the ester flavor produced by fermentation can mask slight contamination. But in a clean Lager beer, the same slight contamination will be particularly noticeable.

Brewing high-quality beer requires more effort and extra technology, which is unnecessary in the production of malt liquor. Whether you are brewing ale or Lager beer, many of the techniques described here are very good ideas. You can incorporate these brewing recommendations into your brewing plan to ensure that the beer you produce at home has the same unique characteristics as commercial beer.