MatthewDLW3
Member
So just did my first lager. It was good a little green/young but still was good, clear and drinkable. However, 2 big things with its taste I would like some help/ideas on. 1st, It had quite a buttery taste and almost heavy on the stomach once a drank a few pints. I did a diacytl rest for 3 days at 60 degrees f. 2nd is it had kind of a apple citrus tone to it I did not like. I used American Lager yeast WLP#840 which after using it I read leaves kinda small apple fruitiness which I really did not want. Here is my grain bill and fermentation profile.
9 lbs Pilsner Malt
Triple Decoction Mash
Recieved a 1.038 Gravity for 5 Gallons
Brewed with Perles and Cascade hops 1.043 after boil
Had trouble with chiller so it took me about 3.5 hrs to get down to 80 degrees.
Pitched yeast starter
In the Fridge set at 55 degrees for 9 days
Then Diacytal Rest at 60 degrees for 3 days
Transfered to Secondary
Then down to 36-40 degree lager for about 45 days (little over 1.5 months)
Kegged and force carbed in fridge.
9 lbs Pilsner Malt
Triple Decoction Mash
Recieved a 1.038 Gravity for 5 Gallons
Brewed with Perles and Cascade hops 1.043 after boil
Had trouble with chiller so it took me about 3.5 hrs to get down to 80 degrees.
Pitched yeast starter
In the Fridge set at 55 degrees for 9 days
Then Diacytal Rest at 60 degrees for 3 days
Transfered to Secondary
Then down to 36-40 degree lager for about 45 days (little over 1.5 months)
Kegged and force carbed in fridge.