Next Up - Highland Amber

This Friday I am brewing a Scottish Ale using a recipe I found on the net. It's called "Highland Amber" and I hope to do it justice. This winter I'm going to try and brew a number of different styles:

Belgian (Farmhouse style)
American Lager (Sam Adams)
Bock
German Pilsner
EXPERIMENTAL (Probably the chestnut brown)
Porter

We'll see how many I get through since I will be moving to part-time work and doing some home remodeling!

The lager you wait, the better the lager.

BBG meeting last night detailed the lagering process. It's nice to hear more info about lagering, especially since it is easy to screw up. The interesting thing is that there is apparently more than one way to skin this cat. I've tried to be well read on the process and it seems the more you read the more confused you can get. Basically, here's the "process":

1. Use starter to get yeasties active, pitch and ferment at lager temps (48-56F).
2. After fermentation is complete, raise temps to 66-68F for 24-48hrs for diacetyl rest (optional).
3. Transfer to secondary/lagering vessle. Lower temps to 28-34 for at least 1 week per ABV % (5% - 5 weeks). I can suggest from experience that longer is better, and it's not unheard of lager for upwards of 5-6 months. This winter I am going to do a number of lagers, and keep them in the cave for many months. I hope to have at least 4 lagering for next year.

Some argue that the diacetyl rest is not necessary, or that temps should be higher/lower. The bottom line is that it is easy to make a good ale, and even easier to make a bad lager!