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It looks very reasonable to me. As for yeast, your best bet is using both sachets, but you'd probably end up fine with a single sachet as well.What hops are you using?
Quote from: stpug on February 15, 2017, 07:53:36 amIt looks very reasonable to me. As for yeast, your best bet is using both sachets, but you'd probably end up fine with a single sachet as well.What hops are you using?My hood for bittering And 0.5 oz @15 minutesNot 100% sure if I want to do the 15 minute haven't had many Vienna lagers
Quote from: Andor on February 15, 2017, 08:45:50 amQuote from: stpug on February 15, 2017, 07:53:36 amIt looks very reasonable to me. As for yeast, your best bet is using both sachets, but you'd probably end up fine with a single sachet as well.What hops are you using?My hood for bittering And 0.5 oz @15 minutesNot 100% sure if I want to do the 15 minute haven't had many Vienna lagersI think 1/2 oz at 15 minutes would be good. I use 1/2 oz of Sterling at 10 and like my results.
I'm looking forward to this beer. I'm going to try the lager schedule outlined on brulosophy. 50-55 till 50% attenuated then warm up till fermention/clean up is done. If all goes well I see my self doing a lot more lager brewing and will probably kick myself for avoiding them for 65 batches
Sterling, Mt. Hood, Liberty, and Crystal, and Ultra are pretty much interchangeable, and all are delicious.
Quote from: santoch on February 20, 2017, 06:57:46 pmSterling, Mt. Hood, Liberty, and Crystal, and Ultra are pretty much interchangeable, and all are delicious.In a recipe like this, definitely.To the OP, your recipe looks tasty - and it should be ready in plenty of time for Cinco de Mayo. I'm brewing my first Vienna lager in a couple of weeks myself, but I'm shooting for something closer to Negra Modelo. One of my brewing goals for this year is trying to keep something seasonal on tap at the appropriate times, and Vienna fits the bill for the spring.
I took a gravity after 3 days to check if I was at 50% attenuation. I was at 60% so I've been ramping 5 degrees a day. I was suprised how not bad the gravity sample tasted I can definetly recognize the 34/70 character from other beers I've had. I'm super excited I'm officially a lager brewer. Can't wait to tap this one, I'll post back and let y'all know how it turned out wether anyone cares or not.