View previous topic :: View next topic |
Author |
Message |
Topdollar
Joined: 20 Aug 2015 Posts: 65
|
Link Posted: Mon Oct 10, 2016 3:59 pm Post subject: |
|
|
Wow...would have thought beers fermented at these temps would take a great deal longer than ales! Hopefully I haven't missed any kind of window when it comes to the d-rest. I'll check it today and see how it's cooking along.
Update: Was down to 1.013 already! Tasted the sample...wow...first time I've brewed a lager and it's certainly got that characteristic taste! Can't wait to till this hits the tap!
Thanks!
|
|
Back to top |
|
|
Master
Joined: 30 Jan 2016 Posts: 171 Location: Virginia Beach, VA
Drinking: Naked Singularity Stout, Hurricane Bohemian Pilsner, Pineapple Cider, Ich bin ein Berlinerweiss, AbbyNormal Glutton Free Lambic
Working on: Vienna Lager. Witty name to follow.
|
Link Posted: Wed May 24, 2017 3:34 pm Post subject: |
|
|
About to fire up the starter for a batch of this today.
People loved my Bohemian Pils, and I think they'll like this as well.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
Kraft Farm Brewing
Joined: 04 Jan 2017 Posts: 3
|
Link Posted: Sun Jun 04, 2017 9:58 pm Post subject: |
|
|
Making this one today too. Batch number two for today. And number 3 for the weekend.
|
|
Back to top |
|
|
Master
Joined: 30 Jan 2016 Posts: 171 Location: Virginia Beach, VA
Drinking: Naked Singularity Stout, Hurricane Bohemian Pilsner, Pineapple Cider, Ich bin ein Berlinerweiss, AbbyNormal Glutton Free Lambic
Working on: Vienna Lager. Witty name to follow.
|
Link Posted: Thu Sep 14, 2017 5:53 am Post subject: |
|
|
Update on my Helles.
It's been a hit. People are demanding I make more, and now.
Crazy Rugby team. They think all I do is brew and drink. I also sleep.
|
|
Back to top |
|
|
jcav
Joined: 21 Sep 2011 Posts: 205 Location: Central Florida
|
Link Posted: Sat Sep 23, 2017 11:42 pm Post subject: |
|
|
Just brewed this today and it was such an enjoyable day today. I used this recipe but I added 4 oz of Carapils for a little extra body while still mashing at 150 degrees. I used Wyeast 2124 Bohemian Lager yeast so hopefully it will finish nice and crisp! Thanks again for posting Kal, this is gonna be a good one!
John
_________________ "Perfection is unobtainable, but if you chase perfection you can catch excellence"- Vince Lombardi
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
jcav
Joined: 21 Sep 2011 Posts: 205 Location: Central Florida
|
Link Posted: Sun Nov 19, 2017 12:44 pm Post subject: |
|
|
Hey Kal, so after five weeks in the kegs cold lagering at 32 degrees, I decided to tap one keg and keep the other one cold lagering. Wow, this is a beautiful beer. It's got that German character and it hits you in the nose and in the palate. It is malty, with great noble hops, a beautiful white fluffy head, it is very very clean, and finishes nice and crisp! Everyone here loves it! Thanks for sharing the recipe, this is one I will brew in rotation!
John
_________________ "Perfection is unobtainable, but if you chase perfection you can catch excellence"- Vince Lombardi
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
aerostef
Joined: 26 Aug 2011 Posts: 5
|
Link Posted: Tue Jan 02, 2018 4:50 pm Post subject: 6 months lagering time? |
|
|
What's the longest you have lagered a keg of HElles or Pils? I wonder if a 6 months+ improves it any further?
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
mike0416
Joined: 03 Jan 2017 Posts: 62
|
Link Posted: Mon Mar 26, 2018 2:41 pm Post subject: |
|
|
Hi Kal,
As this is my first lager you mention in the recipe instructions - Cool wort to 53F and aerate well. Ferment at 53F until approximately 2-5 points from final gravity, then raise the temperature to 65F and keep it there for 2-4 days to reduce diacetyl.
How many days from brew day would you suggest I start testing for 2 - 5 points from TG?
Mike
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Mon Mar 26, 2018 8:50 pm Post subject: |
|
|
mike0416 wrote: | As this is my first lager you mention in the recipe instructions - Cool wort to 53F and aerate well. Ferment at 53F until approximately 2-5 points from final gravity, then raise the temperature to 65F and keep it there for 2-4 days to reduce diacetyl. How many days from brew day would you suggest I start testing for 2 - 5 points from TG? |
Hi Mike,
The 2-5 points isn't critical so don't worry about exact timing. When fermentation activity has pretty much come close to ending is a good time. That could be a week or two. Depends on the yeast you end up using, your pitch rate, temperature, etc.
I don't measure anymore - I simply wait until I know it's nearly done, then raise the temp.
If you're new to this I suggest tasting the beer too before and after to see if you can taste any diacetyl. Normally you should keep it at the higher temp until you do not notice any more diacetyl. All yeasts throw different amounts, with some it's not noticeable. How long it takes to clear up is also yeast dependent.
Good luck with the brew!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
mike0416
Joined: 03 Jan 2017 Posts: 62
|
Link Posted: Tue Mar 27, 2018 1:52 pm Post subject: |
|
|
Can't wait to try it. Thanks Kal!
|
|
Back to top |
|
|
LGarby
Joined: 18 May 2014 Posts: 66
|
Link Posted: Wed Jun 06, 2018 5:57 pm Post subject: |
|
|
I am going to brew this this weekend and starting the starter today. I had a few questions though. The 48g of yeast is if you are not doing a starter correct? I am doing a half batch 5Gs and I purchased just one pouch 11g of the W-34/70 dry lager yeast. Brewers friend says from that I need a 2L starter @ 1.036 OG to get 398B cells using the pro brewer 1.5 (Lager) profile. That is correct right?
Second question is since this is a lager yeast, do I need to throw my stirplate into my ferm chamber and ferment at 53f or is room temp fine. Also, do i need to keep this on the stir plate longer than an ale starter as lagers typically ferment slower?
Thanks for your help.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Wed Jun 06, 2018 6:12 pm Post subject: |
|
|
LGarby wrote: | I am going to brew this this weekend and starting the starter today. I had a few questions though. The 48g of yeast is if you are not doing a starter correct? |
Correct.
Quote: | I am doing a half batch 5Gs and I purchased just one pouch 11g of the W-34/70 dry lager yeast. Brewers friend says from that I need a 2L starter @ 1.036 OG to get 398B cells using the pro brewer 1.5 (Lager) profile. That is correct right? |
Sounds about right. it's what I'd do.
Quote: | Second question is since this is a lager yeast, do I need to throw my stirplate into my ferm chamber and ferment at 53f or is room temp fine. |
Room temp is what you want. You're making yeast, not beer.
Quote: | Also, do i need to keep this on the stir plate longer than an ale starter as lagers typically ferment slower? |
You need to keep all starters on the stirplate until they're done fermenting. It won't be slower as you won't be at a lower temperature.
See my how-to on making yeast starters here - it covers everything: http://www.theelectricbrewery.com/forum/viewtopic.php?t=30668
Cheers!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
LGarby
Joined: 18 May 2014 Posts: 66
|
Link Posted: Wed Jun 06, 2018 6:52 pm Post subject: |
|
|
Yup, I was referring to that post, just wanted to make sure there were not any changes as this is a lager yeast. Thanks for the quick reply.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
whistledown
Joined: 17 Jul 2018 Posts: 3 Location: Victoria Australia
|
Link Posted: Sun Sep 02, 2018 8:10 am Post subject: |
|
|
Another great recipe. This is my first attempt at brewing a Helles although I have drunk many. It is very close to the commercial beers I drank in Germany. I am currently 2 weeks into the low temp lagering and the beer is wonderful, I will probably not wait the 4-8 weeks normally suggested. The brew was meant to be for Oktoberfest but not sure it will last that long.
_________________ I only drink beer when I am either alone or with someone.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
|
|