three week lagers
I have worked for major breweries in Sweden and Denmark. They all use the same process for their Pilsners. High gravity brewing at about 1060, 13 celcius primary fermentation for 1 week (or rather, the diacetyl level indicates when its time to secondary) after that the yeast is dumped from the cone, then the beer is passsed through a heat exchanger and chilled to lagering temperatures, usually around 4 C for two weeks whereupon the beer is finally sterile filtered and diluted with weak beer to the recipes alc %requirements and pressurized in the BB tank before packaging shortly thereafter.
Simple way to make a fast lager. But as mentioned before one must have a yeast strain that ferments fast and clean and has medium to high flocculation. Otherwise your f:"#$ed. A REAL or traditional lager beer should be cold lagered for 3 months.
Dave Meadows
Grand Canyon Brewing co
I have worked for major breweries in Sweden and Denmark. They all use the same process for their Pilsners. High gravity brewing at about 1060, 13 celcius primary fermentation for 1 week (or rather, the diacetyl level indicates when its time to secondary) after that the yeast is dumped from the cone, then the beer is passsed through a heat exchanger and chilled to lagering temperatures, usually around 4 C for two weeks whereupon the beer is finally sterile filtered and diluted with weak beer to the recipes alc %requirements and pressurized in the BB tank before packaging shortly thereafter.
Simple way to make a fast lager. But as mentioned before one must have a yeast strain that ferments fast and clean and has medium to high flocculation. Otherwise your f:"#$ed. A REAL or traditional lager beer should be cold lagered for 3 months.
Dave Meadows
Grand Canyon Brewing co
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