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Author Replies
SteveG
04/04/11 11:25 AM  
I know sour is the word, but...
Does anybody have any cold season lagers napping away? I made a couple to pull out in the summer, the Old Newark yeast went through my worts like Elvis through a Thanksgiving table!!
jaymo
04/04/11 12:18 PM  
Re: I know sour is the word, but...
This year marked my first lager. I made a Helles. I'd intended to start with something bigger, darker, and easier to hide potential flaws in like a bock, but yeast and enough German Pils for the Helles became available, so I did it. It is due to come out of lagering any day now, but samples have tasted phenomenal all the way through the process!

I ordered some of the Old Newak lager yeast, but was shipped the ON ale yeast instead. I didn't make a big deal out of it and tossed it into a stout I had planned along with some US-05.

Next, I have a Dunkel, and Kolsch planned for lagers, and a Flanders Red with ECY Flemish Blend. Some friends and I are also going to each make 5 gallons of our best attempts at Thomas Hardy clones, each with slight variations. I'm considering using the Bavarian Lager slurry from the Dunkel for mine. I'll start a new thread to discuss that so as not to hijack.

SteveG
04/04/11 02:15 PM  
Re: I know sour is the word, but...
Not at all ... hijack away! I'm a lager fan, I was hoping I could get some convo on that. As to the details of said convo ... not picky!

I made a pale lager with corn that came out heavy and and Ofest that came out light. So I guess what I really have is a pale bock of sorts and a vienna lager.

danger
04/04/11 02:22 PM  
Re: I know sour is the word, but...
also first time brewing lagers. only had time for 2 though; a helles and a german pils.

sadly, the helles had a touch of diacetyl which i am trying to remedy.

pils is kegged and lagering. will try it once this iipa kicks.

SteveG
04/04/11 02:44 PM  
Re: I know sour is the word, but...
The remedy is easy I'm happy to say. Let the beer warm up to room temp for a few days. The fix might not last forever, but if the butterscotch returns you can do it again. The key is giving the yeast a wake up call.
JeffB
04/04/11 03:22 PM  
Re: I know sour is the word, but...
I have brewed a few lagers (Lite American, Helles, Octoberfest) all using WL liquid yeast. I didn't really have great results, didn't attenuate properly. So I just made a pils suing SAF Lager 23 and the fermentation is much greater than any time I used liquid yeast. I will let you know if it finishes drier than the other lagers. I think I will be using dry yeast for lagers from now on, it seems so much easier and you get better results. Anyone else have luck with dry lager yeast?
danger
04/04/11 04:07 PM  
Re: I know sour is the word, but...
steve- yeah that is what im doing. warmed it up, shook it up, blew off gas. tried blowing co2 up from the bottom via diptube. going to put back in the freezer later this week.
brewinhard
04/05/11 02:42 PM  
Re: I know sour is the word, but...
Currently have an oktoberfest in primary with the PC WY Hella bock yeast. Plan on doing Tasty's Dortmunder next with Santiam hops (a new one I have not used yet) followed by a hoppy German Pilsner after that all with the Hella bock yeast.

I am also trying a new fermentation profile with the lagers whereby the brewer "drives" the fermentation by slowly raising the temps over the course of 7-10 days to reach a diacetyl rest and speed up fermentation. Not that I am trying to push out faster lagers but am just trying something new. Cheers!

jaymo
04/05/11 03:05 PM  
Re: I know sour is the word, but...
I just kegged the Helles last night that is mentioned above. It turned out pretty good! I used a Bo-Pils yeast slurry I was given, which wasn't the ideal strain due to its diacetyl production, but a 2-day diacetyl rest really helped. There still might be a touch in the nose, but overall it is a really clean beer with a good solid Pils flavor/nose. Next up is the Kolsch while I debate the Thomas Hardy clone recipe.
SteveG
04/05/11 03:08 PM  
Re: I know sour is the word, but...
Maybe we can do a swap someday, been a while. Interesting with the slowly raised temp idea...
Rob B
04/06/11 11:20 PM  
Re: I know sour is the word, but...
I am about to brew a California pils...pils with west coast hops. I have had a few local microbrewed lagers that played with west coast hops and really enjoyed them. I did an IPA last year and used a lager yeast and also brewed an Octoberfest and split it with the weihenstephan dry lager yeast from fermentis and the mexican yeast from Wyeast.
tankdeer
04/08/11 01:49 PM  
Re: I know sour is the word, but...
I did two lagers before I moved using a water bath, and they came out great but it was a huge pain in the ass. And since my trip to Germany last year I've really been craving them. So a little while back I treated myself to a chest freezer and I have a Helles and a BoPils in there now. The Helles is getting kegged this afternoon and I'm brewing a Maibock as we speak for the yeast cake.

I tasted a little bit back and the Helles was great but the pils had quite a bit of acetaldehyde. I warmed it up for a few days and that helped some, but not completely. I'm hoping a nice long lagering will help to clean it up more. Both attenuated fine. We'll see. I'm still very new to lagers

smellysell
04/08/11 11:35 PM  
Re: I know sour is the word, but...
Drinking a German Pils right now. Have brewed a Bo Pils, Munich Helles, and Baltic Porter this winter. Have a Doppelbock fermenting right now and a Helles Bock lagering that will be my last lagers of the season.
jaymo
04/09/11 04:09 AM  
Re: I know sour is the word, but...
While we're on the subject of lagers, and Pils in particular, has anyone tried Victory Prima Pils? Being much fresher than we can get German imports here in the states, it was delicious when I tried it!
brewinhard
04/09/11 06:41 AM  
Re: I know sour is the word, but...
Vic Prima Pils is a pretty classic example and really tasty esp. when you can get a fresh release!
danger
04/09/11 07:47 AM  
Re: I know sour is the word, but...
prima is awesome. one of my most favorite beers. victory makes a ton of great lagers and single hop pilsners for cbc, as well as amazing harvest pils. love stopping by the brewery when i go east.
sixbillionethans
04/09/11 03:05 PM  
Re: I know sour is the word, but...
I did 3 lagers this year...never did one in year's previous.

1st disappeared in weeks, 2nd is lagering in kegerator, 3rd is completing primary ferment. I rinsed the yeast from 2nd batch into 3rd and fermentation was much quicker. Basement temps will likely not allow a 4th batch.

I like that I can add more hop character than typical commercial offerings. And, while they are all lagered, they all have that fresh homebrewed quality.

My constant fear with these batches is a brett infection, though. With all the brett I use in other batches, seems it's only a matter of time even with good sanitation and mostly separate equipment.

SteveG
04/18/11 09:20 AM  
Re: I know sour is the word, but...
This is probably little consolation, but the unforgiving nature of the lager taste can serve as a good test of your sanitation practices. May this be a test you always pass!!
TimC
05/09/11 10:17 PM  
Re: I know sour is the word, but...
Finally had time this past Sunday to bottle up the pale and dark Czech lagers I brewed back in January. Tasted just OK at bottling, but I have higher hopes when they are carbonated and served at the proper temperature.
Mike T
05/10/11 10:40 AM  
Re: I know sour is the word, but...
Did a big English barley wine with the homebrew club last weekend (mostly Maris Otter, plus some Munich, 3.5 hour boil etc…), took the second runnings, blasted them with Hallertau Tradition, and got it going with S-23 (OG 1.042). It will be interesting to taste next to my purpose-built triple-decocted Czech pils with WY2001.
Rob B
05/11/11 09:48 AM  
Re: I know sour is the word, but...
Hey Mike T, the S-23 always comes out a bit fruity to me. For dry lager yeast I like the W34/70 that Fermentis has. I have done a couple Octoberfests with it and they turn out nice. I am actually brewing a zoiglbier and Octoberfest next week. Doing a double malt bill, both will get the 34/70 and one(zoigl) will be drank fresh after a brief chill and the other(Octoberfest) will lager through the summer.
Mike T
05/11/11 01:37 PM  
Re: I know sour is the word, but...
Interesting, I'd just had it sitting in my fridge for a few months in case of an emergency. I used 34/70 last summer in a smoked dunkel and really liked the result. At what temps have you fermented S-23?

I was originally planning on brewing a Tmave (Czech dunkel) with the yeast cake from my pils, but it doesn’t look like I’ll have the time/room this round.

brewinhard
05/11/11 07:55 PM  
Re: I know sour is the word, but...
Got an oktoberfest on tap (1st generation WY Hellabock) and am very pleased with the quick turnaround. Dortmunder Export is on its 2nd week of lagering and my hopped up German Pils is in primary.

I have been using a bit different primary fermentation profile and am happy with the results. An initial cold fermentation (50 deg) and a proper diacetyl rest are a must have IMO for banging out a good lager. Wish I could brew strong with a Dopplebock to finish out the Hellabock yeast but alas tis lager season no more.... :{

Cheers everyone! (as I sip a dark wild winter saison)

-Brewinhard

1vertical
05/12/11 12:49 AM  
Re: I know sour is the word, but...
I just tapped a keg of Maibock which used dry lager yeast S-189. It does nicely with 2 packs of yeast. It has been lagering @ 36 degrees f for 3 months and came out clean and a bit more light in color that most bock. Still tastey.

(I know the zurich yeast is also not to style "shrug")

Rob B
05/12/11 01:39 PM  
Re: I know sour is the word, but...
Mike T...

I do almost all of my lagers around 52F, then raise them to about 62F for diacetyl rest.

Rob
05/12/11 02:19 PM  
Re: I know sour is the word, but...
I assume that is wort temp, not ambient? Are you pitching at that temp as well?
Mike T
05/12/11 03:15 PM  
Re: I know sour is the word, but...
Sorry, put your name where mine should have been...
Rob B
05/12/11 07:57 PM  
Re: I know sour is the word, but...
Yes, wort temp and pitching temp...
Mike T
05/13/11 08:56 AM  
Re: I know sour is the word, but...
Interesting, looking forward to seeing how the S-23 turns out.
Rob B
07/30/11 01:04 PM  
Re: I know sour is the word, but...
Mike T...

Mike, I saw on your blog that the S-23 worked out nice, grats! I may have to give it another try and see what I get. What temp did you ferment and lager at?

smellysell
07/30/11 05:13 PM  
Re: I know sour is the word, but...
Brewing a Bohemian Pils as I type.
 
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