Winter has brought an opportunity for us to produce our first lager. With a spare fermenter and brew house temperatures around 11 degrees (except for bar days when it’s a balmy 18), we are able to prepare the 45 litre yeast starter required for the batch.
This having been done, brew day involved a single decoction mash in the tradition for this style. All went well on the day and we hit our target temperature of 10 degrees for pitching the yeast. 15 litres of settled yeast slurry was pitched.