Author Topic: First Lager  (Read 2063 times)

Offline alestateyall

  • Brewmaster
  • *****
  • Posts: 584
    • View Profile
Re: First Lager
« Reply #15 on: July 24, 2014, 04:22:15 AM »

oh sure, whip out the umlaut why don't you.


iPhone autocorrect. Notice Kolsch is incorrect. Waiting for the lashing.

Isn't umlaut a Russian Pilsner with a shot of vodka dropped in the class?
Tommy M.
Huntsville, AL

Offline alestateyall

  • Brewmaster
  • *****
  • Posts: 584
    • View Profile
First Lager
« Reply #16 on: July 24, 2014, 04:24:04 AM »
Is some vernaculars brewers say "I have been brewing umlaut lately."

Edit:  this way of speaking is common in and around Lukenbach, TX.
« Last Edit: July 24, 2014, 04:50:40 AM by alestateyall »
Tommy M.
Huntsville, AL

Offline theDarkSide

  • Brewmaster General
  • *******
  • Posts: 2559
  • Derry, NH
    • View Profile
Re: First Lager
« Reply #17 on: July 24, 2014, 05:24:42 AM »
Yes check out the Lager presentation by the Devil's Backbone Brewers. They even had some recipes to try.

The Vienna Lager they poured was amazing!
Sergeant - BNArmy CLUB Member
Seacoast Homebrew Club - Portsmouth, NH
AHA Member
Stephen Mayo
------------------------------------------------

Offline reverseapachemaster

  • Senior Brewmaster
  • ******
  • Posts: 1931
    • View Profile
    • Brain Sparging on Brewing
Re: First Lager
« Reply #18 on: July 24, 2014, 08:33:51 AM »
Most lager recipes are very simple. They are a combination of good ingredients and good technique.

Many older recipes are fine but I would approach them with caution. Often the recipes were built around what the brewer could source, which may have included domestic or English crystal malts over German, which you would probably taste as out of place compared to German imports. Sometimes you'll find an excessive amount of crystal malt or roasted malts like chocolate malt. If you're picking up a recipe from the past decade or so it should be fine.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing but I'm also a lawyer: The Kielich Law Firm

Offline 69franx

  • Senior Brewmaster
  • ******
  • Posts: 1277
  • Hidden Valley Lake, IN: Greater Cincinnati
    • View Profile
Re: First Lager
« Reply #19 on: July 24, 2014, 08:39:27 AM »
Most lager recipes are very simple. They are a combination of good ingredients and good technique.

Many older recipes are fine but I would approach them with caution. Often the recipes were built around what the brewer could source, which may have included domestic or English crystal malts over German, which you would probably taste as out of place compared to German imports. Sometimes you'll find an excessive amount of crystal malt or roasted malts like chocolate malt. If you're picking up a recipe from the past decade or so it should be fine.
Thanks for the help as well as everyone else. i think I will read through BCS and DGB, and put something together from what I can source at LHBS. I will be sure to post anything I come up with for input
Frank Laske
Franx Brew Works
Fermenting: Saison
Conditioning: The Queen's Diamonds EBW
In Bottles: House IPA, German Themed IPA,  Ringler Pilsner,
In the works: Another Saison w 3724&3711, You're my Hero Hazelnut Double Brown

Offline erockrph

  • Official Poobah of No Life.
  • *
  • Posts: 4213
  • Chepachet, RI
    • View Profile
    • The Hop WHisperer
Re: First Lager
« Reply #20 on: July 24, 2014, 08:42:30 AM »
+1 to just about everything said here (except add the appropriate umlauts :) )

The Märzen recipe in BCS is killer, and this is just about the perfect time of year to brew it. The lager talk from this year's NHC was great - wish I could have tried their beers.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline 69franx

  • Senior Brewmaster
  • ******
  • Posts: 1277
  • Hidden Valley Lake, IN: Greater Cincinnati
    • View Profile
Re: First Lager
« Reply #21 on: July 24, 2014, 08:44:40 AM »
I need a quick refresher for adding umlauts. Working with Windows 7, I want to stop disparaging great German traditional styles and terminology
Frank Laske
Franx Brew Works
Fermenting: Saison
Conditioning: The Queen's Diamonds EBW
In Bottles: House IPA, German Themed IPA,  Ringler Pilsner,
In the works: Another Saison w 3724&3711, You're my Hero Hazelnut Double Brown

Online Steve in TX

  • Official Poobah of No Life.
  • *
  • Posts: 3160
    • View Profile
Re: First Lager
« Reply #22 on: July 24, 2014, 08:47:04 AM »
I need a quick refresher for adding umlauts. Working with Windows 7, I want to stop disparaging great German traditional styles and terminology


Use the character map application to figure it out for each letter. ä = alt+0228 (hold alt).

Offline 69franx

  • Senior Brewmaster
  • ******
  • Posts: 1277
  • Hidden Valley Lake, IN: Greater Cincinnati
    • View Profile
Re: First Lager
« Reply #23 on: July 24, 2014, 08:48:22 AM »
character map application?
Frank Laske
Franx Brew Works
Fermenting: Saison
Conditioning: The Queen's Diamonds EBW
In Bottles: House IPA, German Themed IPA,  Ringler Pilsner,
In the works: Another Saison w 3724&3711, You're my Hero Hazelnut Double Brown

Offline HoosierBrew

  • Official Poobah of No Life.
  • *
  • Posts: 6636
  • Indianapolis,IN
    • View Profile
Re: First Lager
« Reply #24 on: July 24, 2014, 08:50:10 AM »
Most lager recipes are very simple. They are a combination of good ingredients and good technique.



+1.   I also agree with the reference to the lager recipes in BCS. They're simple and solid.
Jon H.

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 13970
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: First Lager
« Reply #25 on: July 24, 2014, 11:01:53 AM »
Many older recipes are fine but I would approach them with caution. Often the recipes were built around what the brewer could source, which may have included domestic or English crystal malts over German, which you would probably taste as out of place compared to German imports. Sometimes you'll find an excessive amount of crystal malt or roasted malts like chocolate malt. If you're picking up a recipe from the past decade or so it should be fine.

This is very true and amply demonstrated by Fix's VMO book.  Many people take it as the VMO bible becasue he wrote it, but in truth the recipes were made to compensate for the lack of ingredients we can get now.  I've heard he was rewriting it to update it when he died.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline 69franx

  • Senior Brewmaster
  • ******
  • Posts: 1277
  • Hidden Valley Lake, IN: Greater Cincinnati
    • View Profile
Re: First Lager
« Reply #26 on: July 24, 2014, 11:32:29 AM »
I got it now, Märzen it shall be!
Frank Laske
Franx Brew Works
Fermenting: Saison
Conditioning: The Queen's Diamonds EBW
In Bottles: House IPA, German Themed IPA,  Ringler Pilsner,
In the works: Another Saison w 3724&3711, You're my Hero Hazelnut Double Brown

Offline 69franx

  • Senior Brewmaster
  • ******
  • Posts: 1277
  • Hidden Valley Lake, IN: Greater Cincinnati
    • View Profile
Re: First Lager
« Reply #27 on: August 10, 2014, 05:40:45 PM »
Bump for further info:
I brewed this yesterday, chilled overnight, and pitched this morning. My yeast was around 60 and wort was about 50 ish when I pitched. I'm hoping this wont shock the yeast.
Secondly, I am looking for a ferment schedule. I have it in a temp controlled chest freezer at 50. I'm thinking 10 days there, slowly ramp up to 60 for 3 day d-rest, then 4 weeks lagering in secondary at 35.
OG was 1.052(missed projected of 1.055)
It will be bottle conditioned after lagering.
Do the above time frames make sense? I'm just taking a stab at it based on Palmer's how to brew OFest recipe and Beersmith defaults for 2 stage lager.
Also wondering about bottle priming after 4 weeks at lager temps: will I need extra yeast at bottling or as i saw here earlier this week: there is always yeast in beer, it will carb.
Ideally, I would like to enjoy this beer during the Oktoberfest season, so not looking forward to 6 weeks fermentation/lagering followed by 3 or more weeks to carb up.
Anything anyone can tell me is appreciated
Frank Laske
Franx Brew Works
Fermenting: Saison
Conditioning: The Queen's Diamonds EBW
In Bottles: House IPA, German Themed IPA,  Ringler Pilsner,
In the works: Another Saison w 3724&3711, You're my Hero Hazelnut Double Brown

Offline klickitat jim

  • Official Poobah of No Life.
  • *
  • Posts: 5144
    • View Profile
Re: First Lager
« Reply #28 on: August 10, 2014, 09:33:04 PM »
Ten days might do it. But it might not. I've found that proper pitching of fresh yeast, pitching slightly cooler than my target fermentor temp, proper O2, and good temp control equals no Diacetyl problems. I let them go till I hit TG, then give them a few more days just cuz.

Offline 69franx

  • Senior Brewmaster
  • ******
  • Posts: 1277
  • Hidden Valley Lake, IN: Greater Cincinnati
    • View Profile
Re: First Lager
« Reply #29 on: August 10, 2014, 11:33:46 PM »
I like that plan, thanks jim
Frank Laske
Franx Brew Works
Fermenting: Saison
Conditioning: The Queen's Diamonds EBW
In Bottles: House IPA, German Themed IPA,  Ringler Pilsner,
In the works: Another Saison w 3724&3711, You're my Hero Hazelnut Double Brown