Hi,
I've been doing ales for about 35 batches now, did may first lager with WLP833 German Bock. Made a large starter and fermented at 50 degrees. After 9 days I did a d-rest at about 63 degrees for 2.5 days. Tonight I put it in a keg for lagering and it tasted pretty bad, like what a runners sock would taste like.
I'm hoping this is a 'welcome to lagering' post. It s pretty cloudy when I tasted it and the yeast put off some sulfur like smells. Thoughts?
Thanks!
I've been doing ales for about 35 batches now, did may first lager with WLP833 German Bock. Made a large starter and fermented at 50 degrees. After 9 days I did a d-rest at about 63 degrees for 2.5 days. Tonight I put it in a keg for lagering and it tasted pretty bad, like what a runners sock would taste like.
I'm hoping this is a 'welcome to lagering' post. It s pretty cloudy when I tasted it and the yeast put off some sulfur like smells. Thoughts?
Thanks!