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Old 01-04-2013, 02:23 AM   #31
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Yes that should be fine. However you really need to come up with a better description than "wang". It might be funny or whatever, but everyone here is just guessing about possible causes because you won't communicate WTF your beer tastes like. Does the flavor remind you of something else? Is it sour, sweet, salty, medicinal, etc? How about the aroma? Does that match the flavor, or is it only in the flavor that you notice something off? Please use better words.

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Old 01-04-2013, 02:56 AM   #32
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I'm not saying wang to be funny, I'm saying the beer has a weird aftertaste. No, it's not sour, sweet, or salty. If it was easy to describe, I'd gladly do it. Yes, the aroma is the same as the aftertaste, just funky. It's not overpowering, but definitely noticeable.

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Old 01-04-2013, 04:08 AM   #33
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Did you say you use spring water? For lagers you need really soft water. Do you monitor your mash pH? What do you use for sparge water? You could have too much alkalinity in your water.

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Old 01-04-2013, 06:46 AM   #34
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As someone else just suggested, try chilling to anywhere between 43 and 47 for pitching, and then let ferment at 49-50. You could be picking something up from the 65 degree pitch temp.

And for diacetyl, raise it to 70 degrees, ***THEN*** leave it for 2-3 days, then lager it. You can't count the 1-2 days it'll take for the temp to rise as part of the rest.

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Old 01-04-2013, 11:57 AM   #35
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I have done a few lagers with great results and now I prefer making them. I never had any problems with mine. I am responding to the post because you mentioned you might do a Pilsner Urquell next. Pilsner Urquell is one of my favorite beers and I even visited the brewery in the Czech Republic a few years back. I am conditioning my second batch of it now. I did one kit from Northern Brewer and one from Midwest. Both are good. If there is anything I can recommend, it would be to boil for 90 minutes with the lid off, use Wyeast Urquell Lager yeast, do a yeast starter, do the diacetyl rest for about two days, and transfer to secondary after 2 weeks.

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Old 01-04-2013, 01:02 PM   #36
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Is it a sulphur taste? That's common in some lagers. If so, let it lager for a month or two more & it should dissipate.

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Old 01-04-2013, 02:39 PM   #37
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Maybe it could be described as sulphur. Btw, i use filtered tap water. I think our water is fairly hard, but I don't do any ph calcs. I want to continue to brew lagers, so I'll try a longer diacetyl rest & pitch @ a lower temp next time around. I think I'll use liquid yeast also. Don't know the solution for the hard water. Thanks for all the help

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Old 01-04-2013, 03:18 PM   #38
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So let me get this straight, You do NOT like the taste of Wang?

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Old 01-04-2013, 04:25 PM   #39
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My smartass comment probably doesn't build my credibility much, but I brew lagers over 50% of the time. Pitching at 65 and fermenting at 52 is to hot. I always pitch at 45-48 and ferment at 48-50. I taste a sample before I do a diacetyl rest at 60. And sometimes I don't need to so it goes straight to lagering.

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Old 01-04-2013, 05:38 PM   #40
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i agree to try pitching a few degrees below your target fermentation temp

D rest should be started before active fermentation finishes, it won't hurt your beer if you leave it at warmer temps for a few days or more to clean itself up

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