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Hi All,

Looking for some advice here on my first "true" lager. This will be my 6th home brew batch.

I am thinking of putting down a Coopers Bavarian Lager.

Plan to use Saflager yeast, and ferment in my fridge at 12C.

I would guess I pitch at 12C also?

I have been brewing Coopers Lagers with ale yeast and the taste is not quite to my liking - a bit of a "heavy" taste. My favourte beer is Carlton Cold so I guess I am after it's clone.

My plan:
Boil 2 liters water allow boil to subside.
Add 1 kilo of Light Dry Malt Extract
Add 500 grams Coopers BE1
Top up to 23 liters
Cool to 12C and pitch yeast.
Allow to ferment and settle for about 4 weeks.
Bottle around week 5 with 7 grams per liter sugar.

Criticisms and tips appreciated from those with Lager experience. Many thanks!

I've had one of these fermenting since last Saturday at around 15C. No need to get a Saflager yeast, I'll think you'll find that the yeast supplied is a lager yeast.

I used 1kg of dextrose and I added 150g of steeped grain, I think it was Crystal Malt and used a Saaz hop tea bag (only a quick steep as I don't like my beer too hoppy).

All is good.

No boiling of anything, can't be bothered, pitched yeast at about 20C.

hops,

Firstly the Bavarian lager is a top beer and I believe that the yeast in question is Saflager. but if you want to be sure use a sachet of saflager.

I would toss the yeast at around 18 to 20degrees and then, once you have some activity drop the fermenter into your fridge and ferment at lower temps.

currently have a Bav Lager on the go as well.
500g LDM
250g Dex
partial mash using 1kg Vienna Grain

30 minute boil of above with 20g of hallertau. Dissolved Bav wort into boil mix and added further 10g or so of hallertau, leaving for 15 minutes. Added to fermenter and topped up to 22 ltrs.

Sitting at 10 - 12 degrees at the moment and smelling lovely

Bally

Thanks for the replies - glad to hear the bavarian lager is a goer.
I tried steeping some crystal grain in batch 4 and the wart smelled awesome (nutty), but after a month of conditioning in the bottle it finished a bit strong for my taste. On to batch 6, still looking for a "standard" brew that gives consisten results. I am not doing bulk priming because of inconsistent carbonation in my last two batches.

Cheers.

Don't expect the saflager to start bubbling straight away,as the three brews i've done with it so far have taken all of 20 hours to start properly brewing,and thats with rehydrating it as well.Once it does get going though ,it attenuates well.