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Old 01-03-2013, 10:40 PM   #11
BenS
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Mar 2009
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I used some roasted barley & caramel malt to make an amber lager
Blech! Roasted barley in an amber lager. There's your problem. It's like putting A1 sauce on prime rib.

 
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Old 01-03-2013, 11:41 PM   #12
Dave37
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Sep 2012
Queens NY, New York
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I'm not 100% because I never brewed a lager. ( going to do my 1st one soon) but how large we're your packets of yeast? I know having enough healthy yeast go into your lager is paramount to creating a clean flavor throughout. Much more than an ale

 
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Old 01-04-2013, 01:46 AM   #13
stooby
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Nov 2011
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Ok, I don't think it's a water issue since it's the same water I've used to brew some really good ales. From what I understand, you don't need a starter with dry yeast. Fermented @ 52 degrees, pitched @ 65. 2 regular sized packets of 34/70 lager yeast. Actually, the second batch I used Saflager S-23. It isn't a sour taste & I'm pretty meticulous about sanitation so I don't think infection is an issue. I'm pretty sure it must be the diacetyl. I don't think it tastes like butter, but maybe butter mixed with beer would give it this wang. Yes, wang. I''m from Texas & there is a difference between twang & wang. Wang = weird aftertaste. Twang is what you do on a guitar! (gittar) Ha! The gravity of the beers was average, about 5% ABV. I filter my water & I use the BIAB method of all grain. What method of diacetyl rest do you experienced lagermeisters use? Thanks again

 
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Old 01-04-2013, 01:50 AM   #14
stephelton
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I usually use the term "ass." If something is off, it tastes like ass.

When the fermenting wort is a few points away from expected target gravity (about 10-12 days into fermentation, airlock will show slowed activity) raise the temperature by 5-10 degrees. I usually pull mine to room temperature, but I don't think that's necessary. Leave this for a couple days, then it's ready to start lagering.
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Old 01-04-2013, 01:55 AM   #15
Billy-Klubb
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Quote:
Originally Posted by stephelton View Post
I usually use the term "ass." If something is off, it tastes like ass.
so, a beer will taste like wang or ass if it's off? I won't be able to recognize either of those. hopefully I don't end up getting screwed.
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Old 01-04-2013, 01:58 AM   #16
stephelton
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Well, as long as it doesn't taste like .... nevermind
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Old 01-04-2013, 02:02 AM   #17
stooby
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I only let my beers "rest" for 1 day. Maybe I didn't let them rest enough. How do you know when enough is enough?

 
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Old 01-04-2013, 02:05 AM   #18
stephelton
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You can taste it... I usually let my wife taste them, as she can detect diacetyl a lot better than I can. I would say go for 2-3 days.
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Old 01-04-2013, 02:08 AM   #19
Billy-Klubb
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Quote:
Originally Posted by stooby View Post
I only let my beers "rest" for 1 day. Maybe I didn't let them rest enough. How do you know when enough is enough?
it will stop tasting like hot buttered ass.
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Old 01-04-2013, 02:10 AM   #20
bizarrojosh
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Mar 2012
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make sure you do a google search for wang to see if any other websites come up that can help you with your problem. Also, make sure safe search is off.

 
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