I have a Pilsner that I am currently lagering. It has a definite diacetyl taste. I may have flushed the yeast out too early and was too warm while fermenting. Can I add the trub from another beer that has finished fermenting to help remove the off taste?
My impression is that ales are typically best drunk within a couple weeks of brew day. It's my experience that letting them age in the bottles for 2-3 months yields the best beer, both improving body, head, and desirable flavours, and reducing estery flavours. Could there be something I'm doing wrong to make the beer mature too slowly?
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?
I recently did my first batch of beer: Oktoberfest (True Brew kit). Brewed up the wort, fermented and bottled to a T. When it came time to open I was immediately encouraged by great aroma, great color, carbonation and head retention. I was certain I had done everything right according to the recipe and had achieved a great beer. Upon tasting I was slightly disappointed by a less characteristic light flavor. I'm wondering what I did in the process to …
My question involves fermentation of an ale recipe into a lager. Is it possible to brew an ale recipe and then ferment it with a lager yeast at lagering temperatures? Will the fermented wort have the qualities (taste and color) of a fermented lager?
I want to brew the Brewers Best Continental Pilsner with the given equipment and parameters that I have, which is not much. My basement is averaging 40-45°F (4-7°C) degrees which I think should be ok for the secondary / lagering phase. But my brew closet, where I ferment, averages 65°F (18°C). If I'm set on brewing this kit, should I do the primary in the 65°F (18°C) closet or the 40-45°F (4-7°C) basement, and are there any things I can …
My thought process is to get fermentation started, then once the first two days of fermentation has completed. Filling a cooler with ice and water. Then submerge the little Brown Keg (Mr Beer Keg). To keep it at the Lagering temperatures. Any more advice is very appreciated.
I'm looking at a few Märzen recipes, particularly an Avery Kaiser clone. However, I'm not set up to lager—I'm aware of a number of the work arounds to lagering without a refrigerator, e.g., a fan, a bucket, and a towel meet in the swamp... wha? or let's build a swamp cooler. I'm not building a swamp cooler and running it for a month, much less four. If I sub'd an Ale yeast, any recommendations to get near the target flavors? …
I've just moved my first lager into a secondary bucket, it had been in primary for about 3 weeks. Currently sitting in the keezer at about 10c. The recipe I'm following calls for the addition of about 300g of hops for dry hopping. I was just wondering what might the best way of going about this would be. I know you shouldn't dry hop for too long to you avoid a grassy / plant-y taste. Would this still be the …
I've just made my first lager, it is currently lagering at 1 C. What is happening to my beer at this temperature? Is the yeast still active? And most importantly: What is happening at this temperature that would not at higher temperatures?
First lager (Oktoberfest, Wyeast 2206), just took a sample after 3 weeks in the primary, and it tasted great (my friend said he picked up some candylike sweetness (diacetyl), but it could be because I asked him if it tasted like butterscotch, and it was front of mind, as I didn't detect any) I'm going to actually take a gravity reading tonight (I was so excited to taste it last night that I forgot to pull enough to measure) and …
Let's say I've been lagering a keg for a good couple of months. The cold has cause all the precipitate to settle at the bottom of the keg and I've got crystal clear beer! What happens if I move this keg to my kegerator and jostle it around a bit? Am I going to essentially lose months of lagering time because I shook it and mixed all the precipitate back into the beer?
I've decided to begin assembling the components for temperature control, as I am walking around telling new homebrewers that its the best thing one can do to improve quality, yet I myself don't have it. I am going to buy a temp controller and a freezer (but will need to make space, as I live in a small rowhouse), but was wondering which controllers are best for homebrewing. There seems to be quite a bit of price difference out there. …
I was wondering what would happen if I brewed an ale, let it sit through its normal time period at traditional ale temperature (let's say, one month), and then lagered it at 40˚F for 1-4 weeks? I would imagine if one were to go this route, he or she would remove the fermentor from cooling for a few days so the yeast would re-activate, before adding priming sugar and bottling?
I'm quite new to homebrewing (in fact, I only finished batch #2 last week) but looking to test out a few new types of drink. I'm planning on starting a batch of Pilsner in a few weeks, for this I will be using a Muntons Connoisseur Pilsner kit (not export pilsner). I've read through the instructions, which state that primary fermentation will be 4-6 days (or below 1008), at which point bottling should take place (I've opted for bottles instead …
I know all the cliche answers: "it rounds the beer out", "it cleans it up", "it takes away some of the harshness". I'm looking for a definitive answer of whats actually happening during extended cold storage. Is it just clarity? Are you dropping polyphenols/tannins that affect FLAVOR? Couldn't this be achieved with some finings and a quick crash? I've had some pretty darned clear beers that I've turned around in less than 2 weeks, grain to glass with some prepared …
I have a lager in primary fermentation, with the temp in the fridge around 10C. The fridge smells of fermentation and the bubbler is not level, but I have not seen a single bubble escape from the bubbler. This is my first lager, so I am not sure if I am doing something wrong, or if this low activity is normal for a cold fermentation. The starter that I made seemed to be fairly active. Will a lager ever cause …
Like some, my chest freezer is my fermentation chamber, lagering chamber, and in cases where I keg, my serving chamber. I have a keg of Oktoberfest in it now lagering and carbing up at 12psi and 35 degrees. My question is, if I want to use the chest for a fermentation and remove the carbed kegs, will I need to dial up the psi on the regulator? What I would probably do is pull a growler's worth of beer at …
Does an interruption in lagering, or swing in temperature effect a beer? My issue is, I only have one fridge available for lagering, which doubles as my fermentation fridge. Asked differently, if I had a helles in its 2nd week of lagering, and wanted to ferment a belgian pale ale at 67 degrees, could I remove the helles, dial in the temp for the Belgian Pale (at least for a few days), then after the first phase of fermentation is …