homebrewandbeer.com

I put a partial down on Monday which is soon going into the keg to be force carbed and crash chilled, hopefully drinking tonight

Gotta love wit beers for a quick ferment and decent drinkability 5 days after pitching the yeast!

Trough Lolly wrote: I'm fortunate enough to be part of a brewclub that has a number of Australian Champion brewers and when I ask each of them what makes a good lager beer, their answers are basically the same - fresh ingredients and temperature control. They don't have fancy conical fermenters or strange rituals when they make their lagers - but they do insist on quality ingredients and a temperature controlled fermentation process. And trust me, when you sample their lagers, you can't disagree with their methods!!

TL

I agree 100%. Fresh ingredients & Temperature control - The 2 most important factors for making ANY beer style. Couple this with a good recipe & it's hard to go wrong.

Cheers Ross

TL, I counldnt agree more....

Fresh ingredients are definately needed for a good larger, but temp contol is always number one.

I would add that fact that a quality yeast is needed to make any lager worth the wait.
If you want to do a real lager, dont even think of using a dry yeast.

Also, go to Bunning and buy a couple of 25L water conatiners (fermentors).
They are cheap, and you can then have a few brews going at once, which is a must when doing lagers.
It is easier to be patient when you have 3 lagers fementing or lagering at the same time.
Plus, I see the long wait as a positive - after racking, I can bottle a batch whenever I want. No rush....

beerdinker, you should use glad wrap instead of the lid-and-airlock.......you can see through it, and there is no bubbling/not bubbling fuss.

I forgot to add......it helps to have a few spare fridges in the garage