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Old 04-06-2012, 11:41 PM   #1
remuS
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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!



 
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Old 04-06-2012, 11:51 PM   #2
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Sulfur aroma is perfectly normal. As far as the taste, you give a highly subjective description, so I can't definitely say all is well, but it probably is. My lagers are decent going into their nap, not perfect, but I've never felt the need to describe one as dirty sock. Maybe someone else can clarify better.


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Old 04-07-2012, 12:53 AM   #3
SouthBay
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Can you post more about the recipe you used?

i have some experience with 833, and didnt like it as much as their south german lager, or even Saflager 34/70.

As far as being cloudy goes, dont worry too much. Lagering for a month or two should fix that. and if it doesnt, gelatin will.

 
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Old 04-07-2012, 01:40 AM   #4
remuS
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Hi,

Thanks for the replies.

Recipe was:
7# Pilsner malt
5# Vienna malt
3# Munich malt

2oz hallertau mittelfrueh @ 60
1oz hallertau @ 30

 
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Old 04-07-2012, 01:41 AM   #5
Yooper
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Quote:
Originally Posted by remuS View Post
Hi,

Thanks for the replies.

Recipe was:
7# Pilsner malt
5# Vienna malt
3# Munich malt

2oz hallertau mittelfrueh @ 60
1oz hallertau @ 30
Did you do a 90 minute boil?
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Old 04-07-2012, 04:47 PM   #6
SouthBay
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Quote:
Originally Posted by Yooper View Post
Did you do a 90 minute boil?
That may be it. Pils = high DMS = need longer boil time.

or, did you put your feet in the mash for some reason? if so, that may be why it tastes foot-like.

 
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Old 04-07-2012, 05:08 PM   #7
remuS
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Hi,

Thanks for the replies. I only did a 60 minute boil and read up on Pilsner malt as well as DMS. The description is about right... sad. Ill lager it for a month or two and see how it goes.

Good lesson regardless if I have to toss it.

Thanks!

 
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Old 04-07-2012, 05:09 PM   #8
remuS
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Quote:
Originally Posted by SouthBay

That may be it. Pils = high DMS = need longer boil time.

or, did you put your feet in the mash for some reason? if so, that may be why it tastes foot-like.
Haha. You don't crush your grain with your feet?

 
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Old 04-07-2012, 07:16 PM   #9
SouthBay
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Quote:
Originally Posted by remuS View Post
Haha. You don't crush your grain with your feet?
It brings a whole new meaning to 'step mash'



 
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