Dougan
Well-Known Member
So, I brewed my first lager.
Octoberfest. Something generic i got off of the web, just to get a simple recipe (all-grain). I have some flavors I would like to get looked at.
OG 1.053, 4.25 gallons.
Chest Freezer with a temp controller
day 1: Pitched starter of wyeast Munich Lager (2308) at high kreusen. Set temp controller at 55. Fermentation started pretty quickly. Over the next 48 hours, brought down to 50 degrees.
Gravity @ 5 days: 1.036
Gravity @ 11 days: 1.020
diacetyl rest:
12th: raised to 55
13th: raised to 58
15th: dropped to 45
(5 days out of town at 45)
20th day: Racked to corny keg and put in fridge at around 36 degrees. FG 1.012
Tried it 7 weeks after the original brew day (so about 4 weeks of lagering at 36 degrees). A little earlier than its prime, probably, but after 4 weeks of lagering it should be pretty much settled down... right?
The bitterness and final gravity were off but those are explainable by my recipe. However, it tasted really yeasty. Like the same sort of fruity esters you get when you ferment an ale too warm with 1056 yeast. What do you think I did to make this happen? My yeast was pretty healthy when pitched and I followed the yeast profile temperaturewise. I think I did the diacetyl rest at the right time. I don't know if I can identify diacetyl but I don't think that's what this is; this is more fruity. Kind of stuck here and I don't have a lot of experience with lagers to figure this out.
Any ideas? Most of my beers come out pretty good as far as yeast flavor profile in the beer.
Octoberfest. Something generic i got off of the web, just to get a simple recipe (all-grain). I have some flavors I would like to get looked at.
OG 1.053, 4.25 gallons.
Chest Freezer with a temp controller
day 1: Pitched starter of wyeast Munich Lager (2308) at high kreusen. Set temp controller at 55. Fermentation started pretty quickly. Over the next 48 hours, brought down to 50 degrees.
Gravity @ 5 days: 1.036
Gravity @ 11 days: 1.020
diacetyl rest:
12th: raised to 55
13th: raised to 58
15th: dropped to 45
(5 days out of town at 45)
20th day: Racked to corny keg and put in fridge at around 36 degrees. FG 1.012
Tried it 7 weeks after the original brew day (so about 4 weeks of lagering at 36 degrees). A little earlier than its prime, probably, but after 4 weeks of lagering it should be pretty much settled down... right?
The bitterness and final gravity were off but those are explainable by my recipe. However, it tasted really yeasty. Like the same sort of fruity esters you get when you ferment an ale too warm with 1056 yeast. What do you think I did to make this happen? My yeast was pretty healthy when pitched and I followed the yeast profile temperaturewise. I think I did the diacetyl rest at the right time. I don't know if I can identify diacetyl but I don't think that's what this is; this is more fruity. Kind of stuck here and I don't have a lot of experience with lagers to figure this out.
Any ideas? Most of my beers come out pretty good as far as yeast flavor profile in the beer.