Lager Fermentation Temp

[b_mckendry]

Any tips or suggestions on keeping the temp range within 55 - 65 for lagers?

Currently I am in setting my carboy on the cement floor in my basement.

 

[chezteth]

It depends how cold your basement floor is. You could put your fermentor into a bucket of ice water with a t-shirt over it. Between the ice water and evaporation it can help cool the fermentor. Although, I'm not sure how well that will work for lagers. Otherwise, if you have a spare fridge or freezer with a temp controller you can set the temp where you want it.
Just a side note on fermenting lagers. It is generally best to keep them closer to 50°F. If the temp gets too high your lagers will generate too many esters and not be as clean as they should be. Hope this helps.
Cheers,
Brandon

 

[Jayhem]

You either need to use a water bath (swamp cooler) that you rotate frozen bottles of water into to keep the beer around 50F or use a dedicated freezer or fridge with temp control like most homebrewers do for lagers.

I am fermenting a lager right now and nothing will ruin a lager quicker than fermenting in the 60's!

 

[hellawaits77]

It's really tough to execute a great lager without a fridge/chest freezer w/ a temperature control device. Hence why I've yet to brew one.

Yes it's best to keep them between 45-55. A lot of guys use a swamp cooler, that might be your best bet. Good luck!

 

[BigFloyd]

It's really tough to execute a great lager without a fridge/chest freezer w/ a temperature control device. Hence why I've yet to brew one.

+1. Having the controlled fermenter chamber lowers the challenge of brewing a great lager from "super tough" to just plain, ordinary "tough".

I also found that it really helps to have a separate, dedicated lager/cold crash chamber too so that you don't tie up your fermenter chamber for the lengthy period it takes to make a good lager.

 

[Jayhem]

I also found that it really helps to have a separate, dedicated lager/cold crash chamber too so that you don't tie up your fermenter chamber for the lengthy period it takes to make a good lager

haha. I'm finding this to be the case! My lager is going to be tying up my fermentation fridge for the next 8 weeks which means my next ale will have to be basement fermented if I can find a spot that stays about 60-62F. That is one good thing about colder weather outside, unheated basements are often close to perfect ale fermenting temps.