A newbie here. I've brewed thousands of litres of good, bright tasty wine over the years, but this year I've turned my hand to beer. I brewed a Yorkshire bitter already, and am currently brewing a stout. Both from kits. But I like to experiment. I've gathered the following ingredients for a blond beer. 1.5 kg extra light spray malt, 1 kg of Polenta (ground dried sweetcorn) Bottom fermenting lager yeast, East Kent Golding hop pellets, Yeast nutrient for a …
I'm brewing a lager and did a forced diacetyl test similar to the one found here - https://spikebrewing.com/blogs/ask-a-pro/an-easy-diy-diacetyl-test OSHA recommends less than 25 ppb for short term inhalation exposure (https://www.osha.gov/flavorings-related-lung-disease). This article states that homebrew can have diacetyl up to 1 ppm - https://byo.com/article/brewing-science-controlling-diacetyl/ My beer had a ton of diacetyl shown during the test and also from taste. So my question is how much risk is there in a forced test every now and then?
I'm planning to brew a California common "steam" beer. I will be using a bottom fermenting lager yeast, specifically Wyeast 2112 California Lager. This is intended for a warmer fermentation, up to 68 degrees(F). My question is, what will happen if I ferment at 70 degrees? Alternatively, I could move it outside, which would lower the average temperature, yet introduce far more variability. Bad idea? Or should I just give up and find some ale yeast?
On the kegerator website, I found this method to make a "cheat lager": To brew a great “hybrid” lager, I’d recommend using one of the following yeast strains: White Labs WLP001, Wyeast 1056 or SafAle US-05. It’s also important to ferment as cool as you can within the range of the yeast you choose. However, don’t get too cold, as you’ll drop your yeast out of suspension and stall your fermentation. Once the fermentation is complete, rack or bottle it …
I am planning to do a lager this winter, since I don't have a good way of controlling temperature, I was wondering if it is possible to bottle it with priming sugar, and then lager it? Or should I just move it to secondary to lager, then bottle? What would be the benefits of doing it either way?
It’s obviously a Lager, but that only describes the yeast. In what style of beer is Carling Black Label made. I drink just about only craft beer, but if I pushed for what I think is a great commercial beer. The Canadian developed Carling Black label is actually a really decent beer. But to this day I don’t know what style of beer is actually is.
I've decided to brew my very first Lager, after some good results on my Ales. I did a proper research on methods to try a refined process, specially when it comes to fermentation schedules and temperatures. I chose a simple Vienna Lager recipe as my first attempt, and it's now finishing the first week on primary (controlled temperature at 12ºC). Since I'm new with this yeasts, I wanted to take a sample to ensure everything it's working fine. It should …
Good day! My question is simple, me and the wife love lager, I like a good 5% ABV but the wife is a light weight and likes a 3.5% ABV so the question is: How can I brew a nice lager (similar to Heineken!) that is between 3.8% and 4%? I have just finished brewing my first ever lager and it has a 4.45% ABV!
Would it be incorrect to say a Lager is a lighter (in flavor) beer that takes a long time to make, while an Ale is a heavier more flavorful beer that can be made in less time than a lager? Ignoring the fact that each method uses a completely different family of yeast.
I would like to try to make lager at room temperature (around 30 C). I plan to reduce yeast and fermentation in 2 weeks in order to avoid the off favor and fusel alcohol in beer. Can I do this by using this procedure?
In my past experience, my lagers have no perceptible sulphur. I understand that the "rotten egg" sulphur (H2S) is undesirable, but every great lager I have tasted has at least a hint of matchstick sulphur (SO2), sometimes fairly pronounced. I found a lot of articles on how to remove it or mitigate it, but little to nothing on how to produce it. I have tried different fermentation temperatures (low 40Fs to mid 50Fs), but they all taste the same to …
I'm brewing 6 lagers right now (all Wyeast 2206) according to the Brülosopher Fast Lager Method. Essentially, it involves fermenting at normal lager fermentation temperatures until it is 50% attenuated, at which point the temperature is increased to 65°F/18.3°C over 36 hours "until fermentation is complete and the yeast have cleaned-up after themselves". The temperature is then dropped to lagering temperatures and is kegged/bottled only 3-5 days later. I've only tasted 2 of them which are undergoing the diacetyl rest …
I've fermented a 5 gallon lager at 45°F(7°C) for 2 weeks. The OG 1.050 and FG 1.012. At this point, I racked to secondary and put back in the airlock & bung. Increasing temperature to 65°F(18°C) for 2 days. I plan to lower gradually in secondary 5°F(2.5°C) per day until reaching 35°F(2°C) or so for lagering several weeks. 1) Will I notice any airlock activity during diacetyl rest? How else to determine diacetyl rest is occurring? 2) Will I remove …
Although I'm an experienced homebrewer, I've only ever done ales because I've never had a fridge. I recently bought a BrewJacket and was able to brew my first lager. I'm now at the bottling phase and have a question about the temperature. I keep my house at 78°F(25°C). I've seen the posts where carbonation can take place at 60-70°F and be fine. Is there any risk carbonating at the higher 78 F temperature? I don't have a fridge to put …
I've just started fermenting my first lager with my recent new temperature control equipment, but am having some problems getting to the correct temperature. I have a chest freezer with a johnson controls analog thermostat. My problem is that I have the thermostat set to 50°F (10°C), but according to a cheap air fridge thermometer I put in there it's 45°F (7°C). Then on top of that the carboy sticker thermometer says it's 52°F (11°C). I can't use a thermowell …
I'm brewing lager for the first time. Primary fermentation is completed in 2 weeks without anything negative under 8-10 Celcius. But after putting it to the secondary fermenter it seems my fridge has broken when I was away. I think the temp was around-23-25 C after fridge broke down. Perhaps it stayed like this around 2 weeks. Should I pour it to toilet? Or should I bottle it? Thanks for responses.
I am thinking about making some Mexican-style lager using one of the following kits: Coopers Mexican Cerveza Bulldog Beer Kit - Cortez Gold Mexican Cerveza Better Brew Bandit, Tequila and lime Now I managed to find the instructions for one of these and it recommends a primary brewing temperature of 20-25 degrees C. This suits me as that is roughly the temperature of my kitchen. These are the questions I have: If lager brewing requires a temperature of 7 degrees …