So trying to figure out if I can make this work. My cold-side system only has one fermentation chamber, which doubles as my lagering fridge (unless I want to bug a friend of mine and have him stick a vessel in his serving fridge around 42 degrees). I hate using swamp chillers because I live in a small place and don’t really have the space, but would if I had to.
TLDR: I basically want to know if its ok to have a lager sitting at ambient temperatures for a few weeks before lagering while another beer is being temp-controlled.
Anyway, I would like to try the following schedule. Please assume that I am comfortable using one yeast strain for all these styles. Jamil says if you treat them right, a clean lager strain will work across multiple styles (in this case, the yeast is Wyeast 2206 Bavarian Lager). Also assume that I am able to harvest nearly pure slurry off my batches, as I do a partial-cool-then decant method.
Day 1: Brew a california common (or maybe a “bavarian kolsch!”), ferment in my fridge at 60 degrees. Likely a 10-14-day primary. Remove from fridge (possibly gelatin later)
Day 15: Bottle/Keg the common/kolsch. Harvest 2-3 cups of slurry from the common, brew a Helles. 21-day primary for the Helles at 50 degrees or whatever the recommeded temp is.
Day 36: Remove Helles from fridge, harvest 2-3 cups of slurry from the Helles. Brew a Classic American Pils. 21 day primary (or longer) on CAP. While this is primary-ing, Helles would be sitting at ambient temps (likely around 60 by the time I will get to this).
Day 57: Place BOTH the CAP and Helles in the fridge, and set to 35-38 degrees, lager for 4 weeks.
Day 85: Bottle/Keg the CAP and Helles
Day 100: drink one of each even though they could bottle/keg condition for longer since I will be jonesing for a good lager by this point.
Other question, I’m typically a long-primary, don’t worry about autolysis kind of guy. Should I worry about racking either of these lagers off the yeast?