Hex23
Well-Known Member
In my quest for the perfect (to my tastes) golden lager I'm looking for some advice on process tweaks. I've made several batches that turned out nice and probably to style, but are still not hitting the target I want. Most I've made are in the ballpark of 1.050. The main issue seems to be dryness. I know crispness/dryness is typical of this style, but I want to make something that's a little sweeter to enhance the maltiness. Some ideas:
- Halt fermentation early - would take monitoring and may leave some yeast byproducts not desired
- Use some light crystal or other grain with sweet unfermentables. I've tried this with little success. I'm also not looking to make amber Marzen- that, I can make consistently well.
- Use lactose (ugh)
- Use a different yeast. To date I've used Wy2206 and W34/70. Thinking of trying a Bock strain like WLP 820
Am I missing anything?
Some other things I think I'll do:
Cut back further on hops and do FWH.
Lower carbonation
I don't think this is a problem with maltiness, but maybe it is? Perhaps I should also focus on fresher malt?
- Halt fermentation early - would take monitoring and may leave some yeast byproducts not desired
- Use some light crystal or other grain with sweet unfermentables. I've tried this with little success. I'm also not looking to make amber Marzen- that, I can make consistently well.
- Use lactose (ugh)
- Use a different yeast. To date I've used Wy2206 and W34/70. Thinking of trying a Bock strain like WLP 820
Am I missing anything?
Some other things I think I'll do:
Cut back further on hops and do FWH.
Lower carbonation
I don't think this is a problem with maltiness, but maybe it is? Perhaps I should also focus on fresher malt?