user 301693
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- Apr 7, 2022
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Trying to make a simple light American lager using DME extract, but after fermenting for 2 weeks it tastes too sweet; like the yeast was not able to fully ferment the wort. Any tips? I believe I should try to ferment at around 50 to 55 degrees for the lager (the first couple batches were just at room temperature between 62 to 72 degrees), maybe that was the issue? Here's my recipe with a 1 gal. carboy:
- 1.5 lb DME (Briess Pilsen Light)
- 3/4 lb of flaked rice (steeped for 15 minutes and removed)
- just a couple hop pellets for flavor only at 60 minutes
pitched half a 11.5 g pack of Saflager S-23 and let it ferment 2 weeks (covered with a towel, room temp between 62 to 72 degrees)
So it comes out sweet (not like a basic lager like I thought)... This time I'll ferment it between 50 to 55 degrees with a fermentation cooler for the first 4 days. But maybe I should reduce the amount of DME, like less than a pound? I admit I don't know what I'm doing...
Thanks
- 1.5 lb DME (Briess Pilsen Light)
- 3/4 lb of flaked rice (steeped for 15 minutes and removed)
- just a couple hop pellets for flavor only at 60 minutes
pitched half a 11.5 g pack of Saflager S-23 and let it ferment 2 weeks (covered with a towel, room temp between 62 to 72 degrees)
So it comes out sweet (not like a basic lager like I thought)... This time I'll ferment it between 50 to 55 degrees with a fermentation cooler for the first 4 days. But maybe I should reduce the amount of DME, like less than a pound? I admit I don't know what I'm doing...
Thanks