Pilsners and Lagers are normally made using liquid yeast strains that require cooler temperatures for the primary stage. 50° - 55° is the norm. In order to achieve these temperatures on a refrigerator, a thermostat over-ride is required because refrigerators are required to maintain temperatures below 45°.

During the winter months we can try to produce Lager and Pilsner style beers with the cooperation of Mother Nature. However, Mother Nature is not always cooperative and temperatures rising into the upper 60° degree range during the primary stage could cause the yeast to develop off flavors in the beer. 

To minimize the potential problems stated above, we offer a dry yeast version of our recipes that utilizes Doric yeast.  Doric is ale yeast that can ferment at room temp or slightly lower (lower 60's) without developing the fruity esters normally associated with ales.  It develops a somewhat crisp and clean flavor that is more like that of a lager than an ale.  Granted it will not make a beer quite as crisp and clean tasting as a true liquid lager yeast but at least it allows us to brew more of the golden colored pilsners without taking on the added expense of extra refrigerator and temperature controls. 

With the Doric yeast, you will want to "pitch" (brewing term for adding the yeast) the yeast into a wort that has been cooled to 75° F.  

Leave the batch at room until the first signs of activity.

Once activity is evident, move it into an area that is as cool as possible (preferably 60° to 62°).  Wrap the fermenter with a blanket or coat to help maintain fermentation if the area is too cool.

Leave for 10-12 days at the recommended temperature.

After 10-12 days, move the fermenter into a warmer environment so that fermentation can be completed. Wait 24 hours. If activity increases, leave the batch in that that environment until the activity subsides.  

Transfer the beer into a clean, sanitized carboy and move it back into the cooler environment. Store the beer at this temperature for 1 - 3 weeks.  These temperatures should not true lagering temperatures (40° to 45°) unless you are willing and able to add addition yeast at bottling.  

At bottling, prime as normal and leave at room temperature for 2 weeks or until carbonation is achieved.

Store in a 60° - 68° environment if possible - if not possible, don't worry about it.