Anybody here brewing lagers with Kveik strains?
@Mothman - Glad this turned out as good as mine did. Enjoy!!!
What was ur recipeI wanted to update... the Munich Dunkel I made is the first time (that I remember) I've ever drank a beer of the style. I enjoyed the first bottle, but really had nothing to compare it to.
Last night I tried another bottle, this one was carbed better, though I think one final week conditioning the remaining bottles will get them where I want them... anyway, I'd also purchased a 4-pack of a commercial craft dunkel, and I compared the two beers last night.
The two are very, very similar. The commercial example I had was a little more roasty/nutty, while mine is a little bit of a 'cleaner' flavour... but both are comparable, and my first ever lager, fermented warm at that, compares very favorably to the commercial one.
I've tried asking that question around HBT but I've never heard a response. Somebody has to have tried it right?Anybody here brewing lagers with Kveik strains?
Then I'll take up the challenge!I've tried asking that question around HBT but I've never heard a response. Somebody has to have tried it right?
I have not used a kveik strain but from what I heard Voss is one of the more neutral flavored strains. Please let me know (or this thread) how it goes with whichever kveik you use.Then I'll take up the challenge!
I've pretty much settled on using W-34/70 fermented at 65F. I'm trying to decide if it's beneficial to ramp up a few degrees (68-70F) for a diacetyl rest. Not sure it's necessary when warm fermenting. I'm interested in other peoples fermentation schedule when warm fermenting W-34/70.
I’ve come to understand that for German breweries at least 4 weeks is minimum, and up to 8 is not unusual for what they call ”brewery-conditioning”.Thanks Applescrap, for the advice.
Curious... in terms of these beers, what are people generally finding is the sweet spot for aging after packaging?
Are we talking several weeks? Months?
You are aware that a German steam beer is not a lager but an ale? Classic Hefeweizen yeast is used, just without any wheat in the grist. Google Dampfbier for more info.Can't wait to get my bag of pilsner malt from the lhbs! Then I can go nuts with some favorites like Czech pilsners, German steam beers and a plethora of lagers that will be fermented above 60°... Heck, I can do another Westvleteren 12 clone!
That sounds tasty, thanks for the tip off on a style I've somehow overlooked.You are aware that a German steam beer is not a lager but an ale? Classic Hefeweizen yeast is used, just without any wheat in the grist. Google Dampfbier for more info.
I've brewed a kolsch with omega's hothead (stranda I think) came out great, fermented around 72fI've tried asking that question around HBT but I've never heard a response. Somebody has to have tried it right?
My helles with wlp830 has a bit of a burnt rubber/sulfur off flavor the last pilsner(wlp840) I did also had this same flavor but after a week in the keg it was gone. Anyone else experience this ? I thought it was from over dry hopping it but after reading another thread , BJCP says it is due to yeast. https://www.bjcp.org/docs/OffFlavorFlash.pdf
Dropping back in here after a hiatus. My first 34/70 was awful, ferm at 60°F threw major peach esters. Did not try again.
Is the current consensus with warm lagers to do 34/70 in upper 60's, or go with MJ54 at ??°F?
@JohnSand - what recipe/fermschedule?
many of them still made decent beers, especially after some doctoring.
Has anyone succesfully brewed a clean lager using Nottingham yeast? kind of looking brewing a british lager and seems there is no other british lager yeast strain.
What kind of "doctoring"?
Has anyone succesfully brewed a clean lager using Nottingham yeast? kind of looking brewing a british lager and seems there is no other british lager yeast strain.
Yummy.That's because British lager is no more a thing than German pizza. Yes, lots of lager is made in Britain, but it's not of Britain. Britain joined in the lager craze of the late 19th century, as documented by Boak and Bailey in their book Gambrinus Waltz, but it was killed stone dead by WWI and lager didn't really return to the UK until after WWII. By which time it was all being made by imported European yeasts, there's no indigenous British lager yeasts.
There's some amazing artisan lager being made in the UK these days, but if you want the typical British lager experience, use one of the common yeasts like 34/70 or S-189, brew a grist with 20% adjunct like maltose syrup, and chemicals like propylene glycol alginate for head retention, at ~15°C to ~8% ABV, bitter with the cheapest alpha extract you can find to 15-20 IBU in the final beer, "lager" for 5 days and then dilute 50:50 with water.
That's British lager.
That's because British lager is no more a thing than German pizza. Yes, lots of lager is made in Britain, but it's not of Britain. Britain joined in the lager craze of the late 19th century, as documented by Boak and Bailey in their book Gambrinus Waltz, but it was killed stone dead by WWI and lager didn't really return to the UK until after WWII. By which time it was all being made by imported European yeasts, there's no indigenous British lager yeasts.
There's some amazing artisan lager being made in the UK these days, but if you want the typical British lager experience, use one of the common yeasts like 34/70 or S-189, brew a grist with 20% adjunct like maltose syrup, and chemicals like propylene glycol alginate for head retention, at ~15°C to ~8% ABV, bitter with the cheapest alpha extract you can find to 15-20 IBU in the final beer, "lager" for 5 days and then dilute 50:50 with water.
That's British lager.
That's because British lager is no more a thing than German pizza. Yes, lots of lager is made in Britain, but it's not of Britain. Britain joined in the lager craze of the late 19th century, as documented by Boak and Bailey in their book Gambrinus Waltz, but it was killed stone dead by WWI and lager didn't really return to the UK until after WWII. By which time it was all being made by imported European yeasts, there's no indigenous British lager yeasts.
There's some amazing artisan lager being made in the UK these days, but if you want the typical British lager experience, use one of the common yeasts like 34/70 or S-189, brew a grist with 20% adjunct like maltose syrup, and chemicals like propylene glycol alginate for head retention, at ~15°C to ~8% ABV, bitter with the cheapest alpha extract you can find to 15-20 IBU in the final beer, "lager" for 5 days and then dilute 50:50 with water.
That's British lager.
Edit: Serve so cold that the punters can't taste anything. If it's really disgusting, chill it more and sell it as "Extra Cold" as though that's a good thing.
You could do both with 1oz each... It's a thought.Brewing an experimental lager warm fermented with 34/70. I was going to DH with 2 oz of Saaz, but now am thinking of whirlpooling them. Thoughts?
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