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Old 01-03-2013, 07:49 PM   #1
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Default Disappointed in lagers!

Okay, I obtained a nice big commercial kegerator. I'm pumped about being able to ferment a lager brew inside it at the right temp. So I found a recipe online (a yuengling clone I think) & brewed it. Let it primary a month, during which I did a diacetyl rest. Let it lager another 4-6 weeks. Tasted it & it had this wang to it. Wasn't good. I attributed it to the corn & rice in the recipe. I had never used either before. I had mixed up the corn/rice/barley enough for 2 batches, so I used some roasted barley & caramel malt to make an amber lager in the next batch, hopefully to cover up the wang. Well, it too had the wang. I'm like, okay, Next will be a pilsner urquell recipe, with no corn/rice, it'll be great. You guessed it, it wanged also. I never really thought it had a butter taste, but I'm guessing it has to be diacetyl. I used 34/70 dry yeast, 2 packs for a 5 gal brew. Anybody got any ideas that might help me? I was really excited about brewing lagers, even with the extra time involved as my favorite brews are lagers. Thanks in advance

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Old 01-03-2013, 07:53 PM   #2
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Possibly water issue? What was the source of your water?

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Old 01-03-2013, 07:54 PM   #3
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Not sure what you mean by wang. You mean twang? Sour? That's likely an infection. If so, be more careful about sanitation and cleanliness, and make sure you are pitching adequate yeast. As for the buttery taste, that's diacetyl. You should do a diacetyl rest toward the end of primary fermentation. Google john palmer diacetyl rest.

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Old 01-03-2013, 07:56 PM   #4
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You mean "twang" not "wang" correct?

I've brewed a few recipes out of BCS and have been very pleased with how they've turned out.

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Old 01-03-2013, 07:57 PM   #5
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Default Need more info

What temp did you ferment at, did you pitch a starter, what temp was your rest. What temp did you pitch at, was it a step mash or an single infusion. What was you gravity (Og and FG). Let us know.

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Old 01-03-2013, 07:58 PM   #6
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Your beer tasted like WANG!!!! Not sure I would drink it then......

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Old 01-03-2013, 07:59 PM   #7
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I'm betting its a water issue.

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Old 01-03-2013, 08:00 PM   #8
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what temp did you ferment at?

perhaps try another strain of yeast, sounds like the common theme

if you are using same water etc then it's likely a yeast related issue

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Old 01-03-2013, 08:01 PM   #9
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Apart from the obvious infection/contamination angles:

Perhaps an extract recipe using old extract?



And it could be the yeast or fermentation. Could be you woefully underpitched (easy to do on lagers), or pitched a strain that is giving you that flavor, etc.


Wang isn't particularly descriptive.

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Old 01-03-2013, 08:35 PM   #10
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If it was an extract brew, I used to have that same twangy bitter taste. Then I switched to all grain. Problem solved for me.

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