Anyone brewing in Category 1A? I have recently become interested in the least interesting of all beer styles. I knew they are the most difficult of all styles to brew due to the lack of covering (masking) elements that more malty, hoppy, beers exhibit to brewing errors or improper sanitation.
Recently I attempted a low cal. light American lager style beer. I have been brewing for over 20 years, but somehow have never attempted one of these.
My brew started at 1.040 and fermented for 1.5 weeks before concluding at 1.008. Too high for the style. So a new krauson was started from the primary yeast (1.5L) and while at high krauson was added to the original beer. The beer (total of 5 gal at this time) then fermented down to 1.002, a much more reasonable FG. Presently the ABV is 5%. My hop choice was Hallertau, which i think was unfortunate. Saaz would have been better, at least for my tastes. But, really, it is difficult to tell which hop was used.
The beer is now lagering for a couple weeks at 32*f. My Bud Miller Coors Friends will suck this stuff up. No taste, 5%. They will love it.
Recently I attempted a low cal. light American lager style beer. I have been brewing for over 20 years, but somehow have never attempted one of these.
My brew started at 1.040 and fermented for 1.5 weeks before concluding at 1.008. Too high for the style. So a new krauson was started from the primary yeast (1.5L) and while at high krauson was added to the original beer. The beer (total of 5 gal at this time) then fermented down to 1.002, a much more reasonable FG. Presently the ABV is 5%. My hop choice was Hallertau, which i think was unfortunate. Saaz would have been better, at least for my tastes. But, really, it is difficult to tell which hop was used.
The beer is now lagering for a couple weeks at 32*f. My Bud Miller Coors Friends will suck this stuff up. No taste, 5%. They will love it.