Citra pilsner

[applescrap]

Trying this today, difficult to adjust recipe for ibus. Had some citra and thought why not. Warm ferment with 34/70.

11 pounds franco belge pilsner
6.5 gallons crystal geyser spring water

45min .5 oz 13 aa citra
15 min .5 oz 13 aa citra
0 min 1 oz 13 aa citra

32 ish ibus?

Welcome thoughts and suggestions.
I'm thinking about throwing 3-oz in at flame out, but that's going to be too much like the Julius clone I'm already making.

 

[Murphys_Law]

Curious to hear how this turns out!

 

[applescrap]

Absolutely, mon ami. It fermented right away. Was very opaque and then got very clear. That wonderful sulfur smell was present as it has been in most lagers. It's already dissipating. I think it was a steady 75° in that room. Maybe cooler at night. It's going to be beautiful. Thinking about dry hopping it but I think I'm just going to leave it simple.

 

[z-bob]

I love the simplicity of it.

I have a couple of packets of 34/70 in the fridge but I haven't tried them yet; been using K-97 lately and trying to keep it below 70°. I'm anxious to hear how yours turns out. I'm planning to switch to wheat yeast (WY-3333) or Belle Saison for my next brews just because it's getting warm here.

 

[Weezy]

Sounds tasty to me! I used the exact same hop schedule on a Vienna lager recently and it turned out great (different hop though).

 

[applescrap]

Cant wait to get this one in a keg. Have been out of town so ended up sitting a little longer than anticipated, but for lager is ideal i think.

 

[Killshakes]

You fermented this beer at 75 F?

 

[z-bob]

You fermented this beer at 75 F?

Scary, isn't it? Supposedly you can get away with that with 34/70 yeast. Belle Saison might have been a safer choice.

 

[applescrap]

You fermented this beer at 75 F?

I sure did! I think it was actually a little lower but I don't know or care within reason. You can learn more about warm fermenting, of lagers especially, and also weigh in your opinions on a thread started by yours truly. Furthermore I have a thread dedicated to only warm fermented lagers. The discussion debate thread is called fermentation temperature reproach. The fan thread is warm fermented lagers. Whether a fan or not please express your opinions on warm fermenting, on those pages. They could use a bump . The fermentation temperature reproach page is heavily debated by some pretty amazing minds. There's some pretty sweet insults in there too!

 

[applescrap]

Scary, isn't it? Supposedly you can get away with that with 34/70 yeast. Belle Saison might have been a safer choice.

In the words sung by (shoot cant think of his name) "have a little faith in me". Go check out those two threads mentioned above, hopefully it's at least interesting.

 

[z-bob]

In the words sung by (shoot cant think of his name) "have a little faith in me". Go check out those two threads mentioned above, hopefully it's at least interesting.

I'm anxious to hear how it turns out. I have a couple of packets of 34/70 in the fridge, and no way to do temperature control. I hope it works for ya.

I still think Belle Saison (or T-58 because I've fermented that one hot) would be safer, but then it would be a different style.

 

[applescrap]

I'm anxious to hear how it turns out. I have a couple of packets of 34/70 in the fridge, and no way to do temperature control. I hope it works for ya.

I still think Belle Saison (or T-58 because I've fermented that one hot) would be safer, but then it would be a different style.

Appreciate the well wishes much! I think this is 35 gallons now, that i have made, so I am extremely confident in end product. I will report back and update warm fermented lager thread. Check out your packets of 34/70. You will notice the makers stamped plenty of information on the packet for your perusal.

View attachment 1501569542470.jpg

 

[applescrap]

Brulosophy has now done 8 xbmts on this, 8 and still only 2 have came back significant. And in one of the 2 it was by one taster and when asked, the tasters preferred the warm. In xbmt 7 he ramped a lager I think up to 86 deg. after 8 hrs into fermentation, and then dropped it 20 degrees to 66 and continued those 20 deg swings for a week. And that came back non significant! Furthermore the people who did guess right, yep, preferred the 20 deg swing beer 6 to 2. Just some more fyi

 

[z-bob]

I kinda want to brew a German festbier (Märzen, but a little lighter) but have no way to lager it. If you ferment 34/70 warm, don't you still have to cold-condition the beer? Or does that happen in the bottles?

So I'm trying to figure out whether to use K-97, Nottingham, or 34/70 -- keep it as cool as I can for the first 2 or 3 days, then treat it like an American ale after that.

 

[applescrap]

I kinda want to brew a German festbier (Märzen, but a little lighter) but have no way to lager it. If you ferment 34/70 warm, don't you still have to cold-condition the beer? Or does that happen in the bottles?

So I'm trying to figure out whether to use K-97, Nottingham, or 34/70 -- keep it as cool as I can for the first 2 or 3 days, then treat it like an American ale after that.

Rdwahahb. Use 34/70. Conditioning and rest stops and all this stuff is not as important for warm fermented lagers, imo. Albeit this lager yeast is feisty, that's why its so crisp. One week, two weeks, cold crash and jello, if you must. I had time to let this one sit, but let's be clear this isn't going to turn into a Russian imperial stout because it sat. I made 10 gallons of marzen using zainasheff and Palmer's recipe. I don't like malty lagers, but it was great beer. Sure, let it sit in bottles a month or more if you like. Some claim they get better. I try to be open minded, but 10 lb of grain, and a couple ounces of hops doesn't magically get better into a beer I desire. But yeah, it plausibly gets better over time. Read through those eight experiments. Note, I think they were done by 3 different people. I can't remember his name but a guy from Northern Brewer commented on one too that he made with chip Walton. If you're worried split the batch but there's really no need. Best. Check out this one that's been sitting, can see right through the bucket.

View attachment 1501726169622.jpg

 

[applescrap]

Upright!

View attachment 1501726325541.jpg

 

[eRicphtgr]

Upright!

definitely looks tasty! :cross:

 

[applescrap]

Omf....ing dear cheese and bread. The time has finally come. Julius clone finally kicked so tapped the citra pilsner, and started tasting it warm. It tastes like lemonade. Thats it pure and simple, lemonade with a splash of malt. Unreal.

 

[z-bob]

Is that a good thing or bad thing? Or do I need to wait until it's cold? :suspense:

 

[applescrap]

It is so stupid good. It tatses like a summer shandy. My friend drank it and said summer shandy. The tropical notes of the citra just went wild in the lager yeast. If you love tropical flavors and lagers, this is it.

 

[jwalk4]

Share a pic! Make me thirsty!

 

[applescrap]

Ohh man, looks like lemonade. Can't believe it's still cloudy. It sat in the primary for a month and was carefully racked. I think when I force carbonate at 40 PSI and shake the keg it does something to the clarity. That or maybe it's my short boil I use, or maybe it's because of the aggressives bag squeeze. I'll get a pic before too long.

 

[applescrap]

Cloudy, always are. Jello couldnt save this, only time. The way I aggressively force carb i think does this. Thinking about 10 g batch of it. Crystal geyser water helps make this amazing.

View attachment 1502662792469.jpg

 

[eRicphtgr]

It is so stupid good. It tatses like a summer shandy. My friend drank it and said summer shandy. The tropical notes of the citra just went wild in the lager yeast. If you love tropical flavors and lagers, this is it.

I am gonna to make one of this for myself now

 

[applescrap]

Awesome. Water amount is off, use water as needed for your system, sorry if obvious.