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I've just got my brew-fridge cleaned out and started to use it, but I have no idea how long lagers take to ferment at lower temps, as I've only really done them when the weathers cooler and not in a fridge before.

I currently have it running at 12°c.

Any ideas anyone?

Assuming normal ingredients and conditions , if you leave it for 3 weeks it will be done, or if you're racking and continuing at 12C, 2 weeks in the primary then 2-4 in the secondary.

if your brewing your lagers at cooler temps when available then this should be a pretty good indication as just because they are in the fridge set a the right temp does not mean they will take longer than the same temp outside the fridge, in saying that i would usually brew my lagers at 10*C for about 2 weeks then rack and leave in secondary for 2 weeks then ( this is optional) i turn the fridge down to 1-2*C and lager for about another 4 weeks or so but in simplistic terms she should be fully fermented at lager temps in 2-3 weeks

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Sorry, what I meant by cooler weather was that I can get them to 17c but that's about it.

This is the 1st time I've had a fridge available.

I can only get my fridge up to a max of 7-8 degrees...is that too cold to throw my primary fermenter in if I'm doing a lager?

Heals wrote:I can only get my fridge up to a max of 7-8 degrees...is that too cold to throw my primary fermenter in if I'm doing a lager?

Thats perfect for something like S-23. It will take a few weeks, but you will have a much nicer beer in the end.

Heals wrote:I can only get my fridge up to a max of 7-8 degrees...is that too cold to throw my primary fermenter in if I'm doing a lager?

Heals.
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Heals wrote:I can only get my fridge up to a max of 7-8 degrees...is that too cold to throw my primary fermenter in if I'm doing a lager?

Mines tenth-hand and OLD, so the highest setting seems to be around 12c, but it's not stable. I had to turn it off overnight two days ago because the temperature dropped off the bottom of my thermometer

It seem to have moderately consistancy most of the time.

Tommy: One of those could be an advantage with my fridge as well.

ADHD Curmudgeon wrote:Tommy: One of those could be an advantage with my fridge as well.

You won't regret it. They are fantastic.

Hi guys. Just threw a lager on two nights ago and put it in a bar fridge to keep the temp down. Its around 10 degs and has been since it went in. Thus far it has not done a lot at all. It has not expelled any co2 and the airlock is backward ( i assume the cooler temps since putting it in has caused the air inside to contract). The yeast is w34/70, and the homebrew guy said to keep it cold and not go over 16. Is it likely to be a slow starter or any other ideas??

I'd just let it be for now. The yeast knows what it is doing.

Yep, just leave it. The lag times and ferment times will all be a lot longer at that temp. Fermentis recommends pitching two sachets if you're fermenting that low, though you can probably get away with one.

Agreed - it'll be fine. I've had Wyeast 2000 (Budvar Strain) take 5 days plus to kick off at 10C...

The three rules of making good lagers are: patience, patience and patience!

Cheers,
TL

I have a pils in primary now using the wyeast 2000 strain and as TK pointed out there was a big delay before noticeable fermentation took off. 3 days in this case but it was at 12C rather than 10. I wasnt quite in full panic mode (ie, standing over fermenter, sachet of dry yeast in hand).

Patience is what lagers are all about - any beer than requires to be cced for weeks at a time is in my book, a test of patience.