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Hi Guys,

I have two questions/topics I'd like to bring up...

Had a JS Porter the other day for the first time and I fell instantly in love.

Anyway I was looking to try and get a recipe that was similar.

I looking for a recipe I read somewhere the other day that JS porter is made using Lager yeast not ale yeast as I first though. Does anyone have an opinion on this?

Also I think it's now cold enough at home to brew lagers under the house without the aid of a fridge (15 degrees during the day, 7 degrees at night). Is this to much of a deviation? Will my yeast quit overnight? Should I get a cheap fridge and thermostat and stop asking questions?

Was gunna try the following recipe. Was after a darker malier lager and had an old tin of coopers lying around from a mate.

1 can coopers lager (6 years old)
1.5kg Amber malt extract
200g crystal malt
50g chocolate malt
15g Hersbrucker (10 min)
Saflager
21L

Cheers,
Jay.

Shit my grammer was bad in the last post

Jay.. when i went on the msb tour the temps that the brewer mentioned (low-mid teens) seemed to suggest that most of their beers are brewed with a lager yeast.. or atleast something that doesn't mind the lower temps..
i'm not sure whether 15deg is too high, or if 7 is too low for saflager? as i havent used it in ages..
I've recently been using whitelabs san fran lager yeast which can handle temps upto 16deg (from memory) & have been sticking ice packs & a wet towel around the fermentor during the day.

Looks pretty good.

Traditional Porter uses an Ale yeast of english or irish origin.
The only dark lager I can think of is a Bock.

But what the hey. Go for it.

Personally
I'd up the chocolate to 100g or more.

Personally
I'd up the chocolate to 100g or more.

agreed

Jay wrote:Also I think it's now cold enough at home to brew lagers under the house without the aid of a fridge (15 degrees during the day, 7 degrees at night). Is this to much of a deviation? Will my yeast quit overnight? Should I get a cheap fridge and thermostat and stop asking questions?

According to its makers, the ideal temp for Saflager is 12C, although it will ferment down to 9C.

It should be fine under the house if you insulate it (wrap it in a blanket or quilt to prevent the wild temperature fluctuations).

This should save you from having to go down the path of buying a fridge (unless you want to, of course).

Cheers,

Oliver

Cheers Guys,
Have a good weekend,
Jay.