The Jennerator!

I began the "yeast starter" for the next beer today. It will be a German style doppelbock. From wikipedia: "Doppelbock or double bock is a Bavarian speciality beer that was first brewed by the monks of St. Francis of Paula. Alcohol content ranges from 6% to over 10% by volume. Historic versions had lower alcohol content and higher sweetness, and was considered "liquid bread" by the monks. Most versions are dark colored, but pale versions do exist. The color ranges from deep gold to dark brown in color, with a large, creamy, persistent head ranging from white for pale versions to off-white for darker versions, although doppelbocks with higher alcohol content may not display good head retention. It has a very strong malty aroma, with some toasty aromas. Some alcohol aroma may be present, and darker versions may have a chocolate-like or fruity aroma. The flavor is very rich and malty, with toasty flavors and noticeable alcoholic strength. Most versions are fairly sweet, due to little or no hop flavor. Paler versions may have a drier finish. Examples include Spaten Optimator, Tucher Bajuvator, Troeg's Troegenator, Augustiner Maximator, Weihenstephan Korbinian, Weltenburger Kloster Asam-Bock, EKU 28°, Eggenberg Urbock 23, Samichlaus, Abita Andygator, and Birra Moretti La Rossa. The Minim monks who originally brewed Doppelbock named their beer "Salvator", which today is trademarked by Paulaner. In homage to the original, it is traditional for breweries to give their Doppelbocks names that end in "-ator".[1] In Estonia, "Double Bock", which has 8% alcohol by volume is especially popular among the youth."

This will be the first time we have made a lager - as opposed to all of our previous beers, which were ales. Lagers tend to need more yeast, so you do a starter to make more yeast.

The major differences are that lager yeast need lower temperatures to ferment than ale yeast does. And it will take much longer to make. The primary fermentation will take 2 weeks in my garage - which is between 50-55 degrees. Then I will give the yeast a "diacetyl rest. " Without going into to much detail, I'll bring the solution inside the house to raise the temperature for 2 days. Then, the lagering will begin. This secondary fermentation will take place in my spare fridge at about 35-40 degrees for 8-10 weeks.