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• Conditioning the Beer
  ...a month or more) at near-freezing temperatures referred to as [[Fermenting Lagers|lagering]]. In certain cases, the addition of adjuncts such as oak cubes, h Lagers are beers that are typically fermented at much lower temperatures than ales
  6 KB (952 words) - 05:46, 4 August 2011
• White Labs
  ...tish ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is w ...ery dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is w
  26 KB (3,725 words) - 04:08, 9 November 2010
• Pilsner
  ...nct Pilsner style that is distinguishable from other light colored, bottom-fermenting beers such as [[Munich Helles]] and American [[Pale Lager]]. Many American [[Pale Lager|Pale Lagers]] are generically described as "Pilsner" beers. However, among home and cr
  12 KB (1,804 words) - 23:45, 17 September 2008
• Yeast Starters
  ...ces and can help prevent a stuck fermentation. A typical starter involves fermenting a vial or package of liquid yeast in a small amount of [[starter wort]] a f and for most lagers is
  3 KB (585 words) - 06:46, 12 March 2013
• Wyeast
  0 bytes (0 words) - 21:25, 25 August 2014
• Pitching the Yeast
  ...rees Farenheit,(even lower temps may be desireable for pitching yeast into lagers) and added to the fermenter. Before pitching the yeast, a sample of the [ When a beer is done fermenting, it is often transferred to a secondary vessel for conditioning and clarify
  4 KB (626 words) - 03:31, 15 December 2008
• Stout
  ...and England, this dark, roasted beer, so different from the popular golden lagers, became a signature beer for many [[microbrewery|microbreweries]] and [[bre ...ike any other style of stout, Tropical Stouts are often brewed with bottom-fermenting (lager) yeast.
  31 KB (4,799 words) - 01:25, 1 April 2009
• Primary Fermentation
  ...ting, typically 2 to 3 weeks, and require at least a month of [[Fermenting Lagers|lagering]]. [[Image:Carboy_fermenting_cup_airlock.jpg|thumb|130px|A Carboy fermenting beer with a Three Piece Airlock on top.]]
  10 KB (1,575 words) - 06:04, 19 July 2011
• Vienna Lager
  ...me widely popular and influenced the development of modern light and amber lagers throughout Europe. ...ut died out in Austria itself, there is still a living tradition of Vienna lagers brewed in Mexico.
  5 KB (737 words) - 14:52, 24 November 2010
• Adambier
  ...ew, when the arrival of Pilsner beer, and later modern [[Dortmunder]] pale lagers, saw it decline even further. It is no longer brewed commercially in Germa ...than those made in summertime. Both Alt and Kölsch yeasts are capable of fermenting in the 58-62° range, and will avoid an overly estery nose belying our mode
  8 KB (1,230 words) - 14:47, 19 March 2016
• Krausening
  ...hat bottle ferment their beers. And the reason for this is simple: freshly fermenting wort is readily available in a brewery. It also has several advantages over ...st that you fermented with. I have heard that some brewers actually bottle lagers with ale yeast. Or you want to choose a very flocculant strain. According t
  5 KB (879 words) - 03:31, 19 July 2014
• Spunding
  ...nd on the web while doing my research. Here, is a really good [[Fermenting Lagers#racking_to_a_serving_keg|article]] where Kaiser talks about transferring or
  3 KB (423 words) - 03:42, 20 February 2011
• High Gravity Brewing
  ...up with by the smaller volume of strong beer you are actually boiling and fermenting. ...Above this gravity and the resulting blended lager is too estery. For most lagers to be blended, 16 °Plato (SG 1.064) is a reasonable maximum starting gravi
  9 KB (1,423 words) - 23:59, 13 February 2011