Latest lager has been laagering for four months+ so fingers crossed for the tapping of in the next few weeks.Ī 60-minute plus mash is fine for lagers IME as is step mashing. I happily don’t do Facebook so have no idea of the responses there, but also happy to give you the results of my lager experiences which sadly have been few & far between over the years. I don't filter or use gelatin and the only thing I'd like to change about mine when I keg it is it to be a little more bright but it gets there eventually.ĭon't stress to much about keeping all the cold break out when transferring to fermenter.Īs with everything said this is just how I do it and other people have different ways of doing things, find what works for you to make the beer you like I larger for 3 weeks as cold as I can get it. Temp wise once you hit about 2/3 of your fg I'd start ramping up 2c per day upto 20c for the Diacetyl rest and then drop 2c per day till you are as cold as you can get for your lagaring I've been using liquid starters lately so I step up a smack pack to between 2.5-3L you can't really overpitch a lagerĭry yeast my beersmith calculator says 3 packets of lager yeast I cool mine as cold as possible with my plate chiller and then chill overnight in my fermenting fridge before I pitch yeast. What style of lager are you chasing? Based on the grain bill and hops looks like an American Lagar of some description. With the sour grapes addition do you know you need it to get your mash pH correct? I've found with my water I don't need to adjust pH at all as it's bang on at 5.35-5.4 I do 75min boils for lagers to remove risk of DMS but 60min should be fine as well, can always boil longer on the next batch if you notice it and dms will age out as well. Hey a few notes from me, I've been brewing alot of pilsner lately.Ħ0min mash time is fine, you can do a 90min if you want or a step mash but personally I haven't noticed any difference (decoctions are a different discussion) If anyone can advise on the best practice for a clean + hoppy lager. I have an inkbird controlled fridge/heat pad so I am able to control fermentation. The fermenting process is a little confusing for me as there are so many schools of thought. Should I be chilling the cube in my temp controlled fridge to the 9c mark then pitching the two packs of dried yeast + aerate with oxygen? The next step after mash/boil I have a question about is chilling. Should I worry about this? Step mashes is also something I have never done before - is this over complicating things for this first brew? So my mash - standard a 60 min mash is what I am used to, I have read about a 90 minute mash for lagers. If anyone strongly disagrees with this approach, do shout out! I am going down the hoppy direction for this as I guess thats what I like. I have attached my recipe and will be brewing in the 35L brewzilla. If anyone is able to give me and advice, that would be really appreciated. The only thing is just how to go about brewing / no chilling / fermenting / conditioning. I have a recipe sorted and ingredients good to go. I am trying something brave this weekend. Especially those who may brew on a robobrew/guten/brewzilla and no chill. I am hoping to dig deep into the brains of the folk who brew lagers.
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