lager

I have the ability to ferment under pressure and wanted to give a lager under pressure a go --- temperature range would be 66-69 F. What yeast would you all recommended? I am kicking myself for not writing it down but I remember there was a certain brand / strand of lager yeast (or lager sorts)...

Just did a small batch pilsner smash and noticed it bubbling in the demijohns for a very long time. Did a gravity reading and it had definitely finished up but it was still bubbling like crazy, this is over a month in primary. I bottled and primed with dextrose today. I got a mentos and coke...

Hey, I’m two weeks into fermentation and set my temp to start increasing from 45 to get into diacetyl rest temps but the next day it was down to 33! I think i messed up the controller settings. anyhow, should i go back up to 65 for the rest? or just stay at 33 for lagering and see what...

Wasn't sure this was working at first. For reaching lager temperatures - I just have a fridge - warmest I can get it is about 42F. I brewed this Pilsner 5 days ago. Pitched a swollen smack-pack of Wyeast 2124 Bohemian Lager into wort that was 74F and ambient temp was 71F. After 8 hours moved, it...

All the lagers I've made so far have been knockouts, I'm really happy with how they turned out. I stayed really traditional with my malt, hops and yeast choices and clearly there's a reason those recipes have lasted so long and been enjoyed by so many. So I don't want to stray too far from what...

Lots of imperial stouts and strong ales coming in at 8-11% but you almost never see a high ABV in a lager, why is that? Does the crispness and dryness not lend itself well to that? Seems that can't be the case...look at Sauvignon Blanc, usually very crisp and dry and invariably right up around...

I haven't done a ton of lagers so I'm still learning the ropes and playing around with things. For this pilsner I fermented at a steady 55F and it wound up hitting FG before I anticipated (huge yeast cake at the bottom so it looks like it just ripped thru it). Usually it's recommened you do the...

It seems to vary quite a bit in my limited experience but I'm curious what might be accounting for the variance? Some seem to clear in 2-3 weeks, others take much longer. Anybody chime in on what you think makes the most difference? Is it the yeast strain, the style of lager, water chemistry? Or...

I've seen this a couple times now with some different lager recipes I've been reading up on. It calls for pitching 2 packs of yeast instead of the normal 1. Is the rationale that the lower temps require more yeast? Or is it a time thing, pitching more will finish up fermentation faster? The...

So I brewed a Pilsner this past Saturday, and placed my fermentor (bucket) into my freezer that has my new Johnson (analog) control. I put my brewing thermometer in the freezer to measure air temp (on top of the bucket), and taped the probe to the bucket with some Reflectix insulation on the...

Quick question. From what I've read on these forums, many people will carb and lager at the same time. I only have a single CO2 tank and I need it back later this week so is there any issue with force-carbing it as I am lowering the temp (I just racked it to the keg and will start stepping down...

This is my first attempt at making a lager. Brewed 11 days ago and was expecting 2 weeks of fermentation before doing the rest, checked the SG today and it's 1.007 (OG was 1.047). Tasted the sample, dry, thin body with a hint of sulphur taste.

I've always brewed for me and my very few hop head and/or good beer appreciating buddies. This beer is an attempt to bridge the gap between them, and the Busch Light guys. Yuengling Lager is a beer that they all seem to appreciate. Also, my ol' man is a corn farmer in Iowa, so this provides an...

Anyone ever tried something like this? Once you dropped below a certain temp the ale yeast would go mostly dormant and the lager yeast would take over. Not sure if pitching them at the same time or pitch the ale yeast first at 65 then drop to 50 and pitch lager yeast?

Hello just signed up but have brewed a few dozen times. Did an all grains brew the other day and made a Vienna lager. I brewed this passed Sunday and its now Wednesday. Monday I checked (have to drive to where the fridge is) in the fridge theres a white little foam or a collection of bubbles...

About two months ago we brewed our first ever lager. We had been doing ales for a good year and never had a single issue. I bottled my new lager one week ago. Just for the hell of it I chilled and popped one today to get an early hint. It tastes delicious, but there is minimal to no carbonation...

I brewed this clone according to this recipe with an OG of 1.047. I cooled my wort to about 75 degrees when I aerated using shake/ swirl method. I did added a single pack of WLP833 and I regrettably did not use a starter. The recipe didn't say anything about it (I should have know better). 12...

Hurdzanbrew has launched on YouTube and we are thrilled to release the first video, a step by step gose brew day!! Elements of comedy and brewing together at last!! Please check it out, like it, share it, tell a friend, re watch and laugh and hopefully learn something. Check us out on instagram...

5 gallon Milk stout made on 10/24/2018. Lagered in garage with temps ranging from 54-42°F for 3 weeks. Moved to inside home with temps ranging from 60-67°F (I like my home cool) about 10 days ago. Went to bottle today, and found Krausen still afloat. OG: 1.055. Today's SG: 1.018. Obviously I...

I have been brewing for about a year now, exclusively ales. I just brewed my first lager. I used a recipe from Northern Brewer for a Czech Pilsner. I did a 10 gallons batch in two 5-gallon buckets and pitched the yeast roughly 3 days ago. I used the Liquid Yeast option Omega Yeast Pilser. it's...