[HEUBrewer]

This one I have is similar ... hard to tell without anything there for scale but it's 10 ounces. 

That beer is absolutely gorgeous.  Extremely bright.   Must have a wonderful crisp finish


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[mtevans]

Vienna Lager. Best iteration yet. 4 months lagered.


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Very nice!


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[HEUBrewer]

Vienna Lager. Best iteration yet. 4 months lagered.


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Very nice.   I don’t know how you can wait 4 months for a beer.   I am not that patient.


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[HopDen]

Vienna Lager. Best iteration yet. 4 months lagered.


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Very nice.   I don’t know how you can wait 4 months for a beer.   I am not that patient.


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Thank you!
Last year I brewed 15 gallons every 35 days +- My keezer can hold 12+ kegs and my serving fridge holds 4 so that def helps to hold on to a few select brews.

[BrewBama]

I’m *trying* to lager longer. I’ve been guilty of serving Lagers within a month or so of brewday. I’m shooting for 3 months minimum and up to 6. Not sure how it’s going to work out but it’s a target to aim for.

[fredthecat]

I’m *trying* to lager longer. I’ve been guilty of serving Lagers within a month or so of brewday. I’m shooting for 3 months minimum and up to 6. Not sure how it’s going to work out but it’s a target to aim for.

im about 10 days out from packaging my first lager of this winter and i remember it always takes more time to get good, but i wish i gave it more time as well.

[tommymorris]

I’m *trying* to lager longer. I’ve been guilty of serving Lagers within a month or so of brewday. I’m shooting for 3 months minimum and up to 6. Not sure how it’s going to work out but it’s a target to aim for.

im about 10 days out from packaging my first lager of this winter and i remember it always takes more time to get good, but i wish i gave it more time as well.

When I want a properly lagered beer, I visit a brewery

[John M]

Vienna Lager. Best iteration yet. 4 months lagered.


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HopDen, your picture inspired me to brew a Vienna Lager tonight! This is a style I've never brewed before. Hard to find a good commercial example to drink while brewing..

[fredthecat]

Vienna Lager. Best iteration yet. 4 months lagered.


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HopDen, your picture inspired me to brew a Vienna Lager tonight! This is a style I've never brewed before. Hard to find a good commercial example to drink while brewing..

fyi im on my 3rd batch of a vienna lager i enjoy a lot that is generally anywhere from 97 to 100% vienna malt not counting the acid malt i usually add at a rate of 1%. current one fermenting is 12lb vienna malt and 125g amber malt for an SRM of 7. it ferments dry without caramel or roast but has the vienna's unique character. there are a lot of ways to do a "vienna lager".

[John M]

Vienna Lager. Best iteration yet. 4 months lagered.


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HopDen, your picture inspired me to brew a Vienna Lager tonight! This is a style I've never brewed before. Hard to find a good commercial example to drink while brewing..

fyi im on my 3rd batch of a vienna lager i enjoy a lot that is generally anywhere from 97 to 100% vienna malt not counting the acid malt i usually add at a rate of 1%. current one fermenting is 12lb vienna malt and 125g amber malt for an SRM of 7. it ferments dry without caramel or roast but has the vienna's unique character. there are a lot of ways to do a "vienna lager".

Sounds good! Funny you mention acid malt.. Tonights brew was the first time I've used it, rather than adding liquid lactic acid. I love to keep it simple, but this recipe wasn't as simple as yours. I landed at 55% Vienna, 21% Munich I, and 15% Barke Pils. Also used a handful of Carared, and a pinch of Carafa II, for color.

[purduekenn]

American Pale Ale with CTZ, Amarillo and Azacca hops.

[Andy Farke]

American porter, following a clone recipe for Sierra Nevada Porter published on this forum (https://www.homebrewersassociation.org/forum/index.php?topic=35898.15).

Details for my particular implementation are on my blog: https://andybrews.com/2024/02/20/sierra-nevada-porter-clone/

[pete b]

An English Porter with about 25% Crisp Brown Malt.

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[HEUBrewer]

An English Porter with about 25% Crisp Brown Malt.

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Love that Crisp Brown malt.  I used it for both a stout and a brown ale. Nice looking beer


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[HopDen]

My interpretation of Chimay Blue Grande Reserve. I soaked a few sticks of medium toast French oak with Cavaldos Apple brandy. Tapped 30 days after kegging, needs more time to mature with the oak. It is good though but needs more of that barrel aged influence. Next go around I may splurge for the real deal barrel and increase batch size because I am very happy with the base beer! Cheers!!


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