I've read that Stella uses Saaz hops.. A buddy of mine is going to pay me to brew a Stella clone, and I'm up for the challenge. Do you think I could do this by steeping a grain bag?
Is there a Wyeast variety that you believe would work or would it alter the taste too much. I would like to get as close to Stella as I can. I really dig that beer.
TY
__________________ North Doyle Brewing
Carboy 1: Chico's Pale Ale Carboy 2: Racer 5 Clone
I am thinking of this as my first lager attmept. Love me some Stella if I am in the mood. Still learning about the lagers and the process. Does this bad boy need a diacetyl rest before the lagering? Brew date 12/12.
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Fermenting: EL Black IIPA
Taps: EL Milk Stout, EL Toast IPA
On Deck: EL Big Bad Barleywine, EL Mango Lambic, EL Wheat, BM Blonde
I'm going to make this over Christmas weekend. I've made a gazillion Ales, but this will be my first pils/lager. I am going with 1 lb of the flaked rice. Couple questions:
- How long would you let it sit before serving (2 months, 3 months in secondary?).
- Also, does this need diacetyl rest in the process?
I hope this helps, I don't know if it needs a diacetyl rest or not, but I always do one when I make lagers. I'm pretty sure it won't hurt anything.
As far as how long do you let it sit before serving, I would guess its usually at least 2-3 months for me - it really just depends on how long it takes me to empty the previous keg.
Sorry don't know what to tell you about the Wyeast -- never used it.
Couldn't get any of the above, had to opt for Safale 23 (Pils/lager). Brewed on 12/26/09 and still in primary so have a ways to go, but so far so good.
Quick question. I really want to brew this for my SWMBO, she LOVES Stella! However, living in SoCal I really don't have the capability to brew at 50F. I just got some Pacman (rogue) which is haled as a super clean ale yeast. If I was to brew per usual, ferment at around 68F and then keg and lager for 2 months, how close do you think I could get? Will it even taste close at all? I really want to lager but its hard enough for me to convince her to keep the house around 70F.
(Yes I know, one of these days soon I am going to build a fermentation chiller. I just don't have the cash or time right now.)
Couldn't get any of the above, had to opt for Safale 23 (Pils/lager). Brewed on 12/26/09 and still in primary so have a ways to go, but so far so good.
how did this turn out?
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It's just beer man.... they've been doing it for years......
I'll probably be making this on Monday. I will be using 5# each of German Pilsner and Belgium Pilsner along with 1# of rice flakes. I will make a starter on a stir plate of Wyeast 2124. I will primary for 12 days then do a diacetyl rest for 2-3 days. Then secondary for 2 weeks. After the secondary I will keg and lager for 6 weeks. Here's my question, do I add priming sugar to the keg and allow it to prime/lager during the 6 weeks? Or should I lager for 6 weeks then force carb it? TIA.
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