Cider123

Recipes 

Classic! I just wanged all over myself

stooby

Recipes 

So do you do a taste test before & after the diacetyl rest to determine when it's "done"? Do the majority of brewers use liquid yeast for lagers? I'm using dry because it's super easy, & I've had good luck with dry yeast in ales.

stephelton

Recipes 

Lately I've been tasting them. It's considerable work, but it's worth it. I don't always do a diacetyl rest, but when I do I just let it go for 2-3 days and assume it's good.

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blog

stooby

Recipes 

You fellas need to get a grip on your wang or it will get in your beer

stooby

Recipes 

I think I need to go to the store & buy a bottle of diacetyl just to see what it tastes like

helibrewer

Recipes 

For a 1.048 lager you need 4 X 5g packets or 2 X 11.5g packets of yeast...about 355 billion cells. I use 3 days at room temp for my D-rest.

__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary: Empty
Brite Tank/Lagering: AHA Summer Ale
Kegged: Sonoma County Organic Cider, Wise One Wit v1.2.1, Helles Bock, Ommegang Abbey Ale Clone, Derangement (Belgian Dark Strong), Sarcastic (ESB), Kranky (Kolsch v1.1)
Bottled: Alt Lang Syne (Dusseldorf Alt), 99% (Calif Common), Contentment (Trappist), Kranky (Kolsch v1.0),
On Deck: Need to bottle, out of kegs!
My Site: www.restlesscellars.com

helibrewer

Recipes 

artificially buttered popcorn....uses diacetyl

__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary: Empty
Brite Tank/Lagering: AHA Summer Ale
Kegged: Sonoma County Organic Cider, Wise One Wit v1.2.1, Helles Bock, Ommegang Abbey Ale Clone, Derangement (Belgian Dark Strong), Sarcastic (ESB), Kranky (Kolsch v1.1)
Bottled: Alt Lang Syne (Dusseldorf Alt), 99% (Calif Common), Contentment (Trappist), Kranky (Kolsch v1.0),
On Deck: Need to bottle, out of kegs!
My Site: www.restlesscellars.com

iambeer

Recipes 

Sounds like the OP is getting a bad case of wang. Use spring water.

BPal75

Recipes 

How did you aerate? I find proper aeration even more Important with lagers than ales. I think wyeast's website says you need like 12 ppm for lagers and shaking or aquarium pumps can only get you 8, so if your not usually an air stone with pure O2, that could be your problem - stressed yeast. Also pitching at 65 is a little higher than I like. I think it was Jamil who recommended chilling your wort into the mid to high 40s then pitching and letting the temp raise to 50 for fermentation. Starting high and bringing it down leaves that much more room for off flavors to develop during early fermentation stages when yeast are in main reproduction phase.

stooby

Recipes 

I used 2 11.5 gm packets of yeast, but I just stir the hell out of the wort & then pitch. Always worked for ales, but doesn't, sound like it will for lagers.