stooby
Well-Known Member
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