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Good debate/discussion here. For most Euro-lagers, especially more malt-centric styles, I’m convinced that combining a few temperature steps and a decoction boil is the only way to achieve the “it” factor in styles like (off the top of my head) Munich Helles, Doppelbock, Fest Beers and CZ...

FWIW, the nice German Weyermann sales rep at HomebrewCon said the correct pronunciation is "Spy-shuh" with a soft "u" at the end like "uhh." It loosely translates to "food" which makes sense. And Barke is pronounced Bar-Kay. Like 'parquet' flooring.:cool: The more you know... rainbow

You don't really need a spunding valve with the speise-method. If you forget to save wort from the brew day, you can always mix up/boil 4-5 oz DME in 8oz water right before you keg. I've forgotten to save wort a few times when I've, err, been rosy cheeked after the boil and in a hurry to wrap...

For a 5 gallon batch of lager, I generally check gravity around Day 6-8, and if the beer is at FG, I keg it and add saved speise (1.5 qt wort from the boil saved in a 2 qt mason jar in the fridge). Then I do a 4-5 day diacetyl rest which usually involves putting the keg in a cool-ish area of my...

I've been to three HomebrewCons in the last 5 years. If you really want to scope out local breweries, I would suggest arriving on Tuesday or Wednesday to do so. I went to Yazoo a few years ago and liked it, FWIW. HBC Seminars and evening festivities will take up 9am-11pm ish on Thursday and...

I've been doing this for the past few years with great results on both ales and lagers. I do not usually use a spunding valve. 1. Save a quart of wort from the kettle in a sanitized mason jar in the fridge during primary fermentation, or mix up 4-5 oz DME in 6-8oz water and boil it a few mins...

I'll jump on the wagon too ...Magnum for most lagers and Warrior for my occasional American Ales. FWIW, for a 60 minute bittering addition, I usually have in mind a desired IBU target and get ~75% of the target from Warrior or Magnum, then ~25% from whatever aroma/flavor variety I plan to use...

At the end of your brew day, save 1.5L of cooled wort in a sanitized 2qt mason jar and refrigerate it during primary fermentation. Once beer hits FG (within a day or two), add saved wort (aka "Speise") to keg, purge keg, then siphon or drain beer from the fermenter through the kegs 'OUT' port...

But then the

I see this thread is a few months old, but I'll chime in for posterity. I make a lot of American lagers and Cervesa-ish beers, so I use 840 & 940 a lot. A few observations: *Lager yeast starters are usually pretty docile compared to most ale yeasts. *840 and 940 are almost interchangable and...

Agree w/ all of the above. But wait, there's more! Within a day or two after your beer hits FG, transfer to a keg with either: *3-4 oz corn sugar/water solution (similar to bottle conditioning mix, but a bit less sugar) *3-4 oz DME/water solution *1.0 to 1.5 quarts saved wort from the boil...

Been brewing for 20 years and entering comps for the last 10 or so, but this is only my 3rd year entering NHC. Entering 5 lagers. Competitions scratch my competitive itch. I don't really care about the judging feedback, because 1) there are so many variables out of my control in a...

friarsmith said: ↑ Pitch into well-oxygenated wort at the low to mid-range of the yeast's recommended temp. Always. Minimizes esters and diacetyl precursors My assertion above is based on several 10 gallon lager batches over the course of a year where I pitched half at 48-50* and half in the...

Pitch into well-oxygenated wort at the low to mid-range of the yeast's recommended temp. Always. Minimizes esters and diacetyl precursors Now to cover myself w/ a tarp for the inevitable pissing match :)

Perhaps taste it first, and if it doesn't taste sour or "off" then you might as well oxygenate/shake and re-pitch. I'm curious... do you think your yeast may have been a 'dud' too? I'm surprised it didn't drop any points.

+6 gal doppelbock 1,900

5 gallons German Pils. Trying Barke Pils instead of my usual Best Pils for the base malt this time... I don't usually math on a Friday afternoon, but that should be 1763 + 5 = 1,768

The 1) speise (think of it as bottling sugar in the keg) 2) CO2 produced by the last point or two of fermentation and 3) residual/absorbed CO2 already present in the beer all combine to carbonate the beer. Beer fermenting at 50* contains around 1.1 to 1.2 volumes CO2 ~One volume of CO2 is...

Grasping at straws here, but perhaps try making a 0.5 to 1L starter w/ about 4oz DME and just about any American Ale yeast. CBC-1 also might be a good option. Pitch into your beer. Bottle or keg immediately. Might scavenge oxygen, bottle condition and save the batch and make a drinkable...

The short answer, is yes, the lower temps require higher pitching rates, for a variety of reasons. https://www.wyeastlab.com/lager-brewing/ https://www.brewersfriend.com/2012/11/07/yeast-pitch-rates-explained/ https://byo.com/article/pitching-rates-yeast-techniques/ If you're pitching and...