Vienna Lager Eliot Ness Vienna Lager Clone

[sgraham602]

gonna brew this in the next few days. never done a lager before. Do you do a diacetyl rest for this? not sure if wlp830 gives off much.

also, is the yeast nutrient necessary? I've made a starter with 2 vials of wlp830

 

[Newbeerguy]

gonna brew this in the next few days. never done a lager before. Do you do a diacetyl rest for this? not sure if wlp830 gives off much.

also, is the yeast nutrient necessary? I've made a starter with 2 vials of wlp830

I usually don't run into diacetyl with 830, but it's worth keeping an eye on. I'd check gravity and for diacetyl at approx 8-12 days. More often than not I don't do one.

As for the yeast nutrient, I use it, is it necessary....probably not. I like the cheap assurance it offers though. Sounds like you are pitching a good amount of yeast....just make sure you oxygenate the wort well. Cheers!

 

[RUNningonbrew]

So I made this on 12/29 and have it my garage which is a constant 50 degrees, however this Friday and Saturday it is supposed to get up to 60 degrees. I checked the gravity yesterday and it was at 1.03, should I throw it in my fridge (not temp controlled) or should I just let it go? What are the risks?

 

[Newbeerguy]

So I made this on 12/29 and have it my garage which is a constant 50 degrees, however this Friday and Saturday it is supposed to get up to 60 degrees. I checked the gravity yesterday and it was at 1.03, should I throw it in my fridge (not temp controlled) or should I just let it go? What are the risks?

It might be close to being finished up by then. The increase in temps will be just in time for a diacetyl rest. I would take another gravity reading Thursday. If it is under 1.023, I'd leave it out in the warmer temps. Since your fridge isn't temp controlled, it will get too cold and could cause the yeast to drop out early.

I think that you are risking more putting it in a fridge than leaving it out. It sounds like it is fermenting nicely and should be reaching the range (2/3 done) of doing a diacetyl rest anways. Good timing for the warm weather to hit! If you fridge it and the yeast drop out, you either will end up with an underattenuated beer, or you'd have to pitch more yeast to drop the gravity.

 

[RUNningonbrew]

Thanks for the advice, just checked the gravity it's at 1.020, I will let it sit another 2 weeks, then lager it for a month

 

[Newbeerguy]

Thanks for the advice, just checked the gravity it's at 1.020, I will let it sit another 2 weeks, then lager it for a month

No prob! Yep, 1.020 is right where it should be for your D-rest. Can't wait to hear how it turns out for you

 

[RUNningonbrew]

Do you ever lager in the keg? If so do you put some co2 in to clear the headspace?

 

[Newbeerguy]

Do you ever lager in the keg? If so do you put some co2 in to clear the headspace?

I have in the past, but lately I just rack to a secondary. Yes I always made sure to hit it with enough gas to deal the lid and clear any headspace O2.

 

[RUNningonbrew]

Just took another reading, down to 1.016, I like the taste at this point so I think I'm going to throw it in my fridge for lagering for a month. How do you keg this? Force carbonate? Can you use priming sugar, if so what is the process take it back out at room temp?

 

[Newbeerguy]

Just took another reading, down to 1.016, I like the taste at this point so I think I'm going to throw it in my fridge for lagering for a month. How do you keg this? Force carbonate? Can you use priming sugar, if so what is the process take it back out at room temp?

I force carb everything. Yep you can use priming sugar, but you may want to repitch some yeast if you go that route. Yeah, if you were going to prime it, after you're done lagering, pull it out of the fridge and let it warm back to room temp. Add the new yeast (you can use something like US-05 or any neutral yeast since the flavor profile is already set). Add your priming sugar and let sit at room temp for 3 weeks.

 

[idigg]

This clears so nicely in the keg, so good after a month in the keg.

 

[Newbeerguy]

This clears so nicely in the keg, so good after a month in the keg.

That looks fantastic!! Great job idigg

 

[RUNningonbrew]

This clears so nicely in the keg, so good after a month in the keg.

Looks good, hope mine looks that good !

 

[RUNningonbrew]

Been at 35 degrees for 2 weeks, doesn't seem to be clearing up, should I be worried? Should I throw some gelatin findings in?

 

[Newbeerguy]

Been at 35 degrees for 2 weeks, doesn't seem to be clearing up, should I be worried? Should I throw some gelatin findings in?

I wouldn't worry. Did you pull a sample, or just look at fermenter? Sometimes the yeast cling to the sides of it and that can make it look cloudy. I'd give it 2 more weeks, then check it again. If you wanted to add gelatin I'd do it then.

 

[RUNningonbrew]

Just looked at the fermenter, I made it on December 31st so I guess I should just be patient

 

[paulkantor]

This will be my first all grain attempt! Cant wait to try it!!

 

[RUNningonbrew]

It's very good, would recommend !

 

[paulkantor]

Is this ready to drink after kegging, or should It be aged in the keg? If so should it be aged at room temp or in the fridge? Thanks!

 

[Sippin37]

Brewed this up yesterday but missed my OG by a few points, didn't take into account the lower yield from all that Munich malt. Pitched a starter of Wyeast Bohemian Lager 2124 and it is happily bubbling away as I type. Fermenting at 52F currently. I'm excited as this is my first attempt at a lager, just hate waiting even longer than I already do with ales! Lol

 

[seatbelt123]

Well I have to admit that I too brewed this recipe.

I brewed it on 10/18, two weeks later it landed at 1013 (diacetyl rest too). Cold crashing for a few days at 34F then keg and lager for a few weeks.

My only sample didn't have much of a malt aroma and was a bit hoppier than planned. On the plus side, it was already pretty.

 

[Chris7687]

Hey guys,
I saw this recipe and really liked the grain recipe and the look of the beer, so I gave it a shot at brewing. I brewed this on 1/12/14 and came in low on my numbers at 1.055 OG. I pitched the next day at 52*. I pitched 838 in one 5.5 gallon carboy and 830 in the other, just to experiment. My fermentation cooler is outside on the patio and is generally a perfect place for it, unfortunately this winter weather has been reaching us down here in Florida! The cooler is set to 55*, but I know the weather has been getting into the low 30’s! I currently live in WPB, but have all my stuff at my house in Tampa so I am unable to check on it daily! This weekend I am traveling back to Tampa and was going to check the gravity and the beer itself. I am thinking with the low night time temps that a lot of the yeast has fallen out of suspension and have not fully flocculated out. Thoughts were to just repitch some lager yeast… Anyone have any other recommendations or advice? Hoping the beer didn’t get ruined! Should I still be expecting to hit the 1.014 FG?

Note - This is my first lager too...

 

[1Mainebrew]

You'll still get more attenuation out of it when you warm it up for your D-rest. Check it, post your gravity. You'll probably be ok. Its best to keep it constant, but I doubt that it ruined the beer.

 

[jackers252]

Newbeerguy, how many vials of liquid yeast did you use for your starter? I'm seeing Mr. Malty says to use two vials with a 2L starter. Just seeing if you use one or two vials.

 

[Newbeerguy]

Newbeerguy, how many vials of liquid yeast did you use for your starter? I'm seeing Mr. Malty says to use two vials with a 2L starter. Just seeing if you use one or two vials.

Use 2 vials. I may of just used 1 vial, but error on the side of caution and pitch more. A big lager like this needs a lot of healthy yeast.


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[jackers252]

Use 2 vials. I may of just used 1 vial, but error on the side of caution and pitch more. A big lager like this needs a lot of healthy yeast.


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Thanks for the reply. One more question for you. I brew in 10 gallon batches and ferment in two different ale pales so I can use different yeasts. I have two big flasks and stir plates so I'm able to do two starters as well.

I'm thinking WLP830 in one and SAFLAGER S-23 in the other, but would be open to substituting out the dry yeast for a different liquid yeast. Any recommendations?

 

[paulkantor]

I brewed this and it came out with a STRONG grassy flavor. Not sure what went wrong ? It was really disappointing. Will have to give it another go.

 

[Newbeerguy]

I brewed this and it came out with a STRONG grassy flavor. Not sure what went wrong ? It was really disappointing. Will have to give it another go.

That's a bummer paulkantor! Only time I've heard of grassy flavors have been from bad hops or sometimes old malt.
How do you store your hops? If you don't already, put them in the freezer until you use them.

I saw that this was your first all grain attempt, how did the brew day go?


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[Newbeerguy]

Thanks for the reply. One more question for you. I brew in 10 gallon batches and ferment in two different ale pales so I can use different yeasts. I have two big flasks and stir plates so I'm able to do two starters as well.



I'm thinking WLP830 in one and SAFLAGER S-23 in the other, but would be open to substituting out the dry yeast for a different liquid yeast. Any recommendations?

I'd like to see how the WLP Bock yeast (833 I believe) would do in this beer....I've had nothing but bad results with the s-23.


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[paulkantor]

Newbeerguy, I ordered all the supplies for this batch from Austin Homebrew Supply. I brewed the batch a few days after receiving the ingredients. I would think AHS moves enough product that the chances of getting old grains or bad hops would be slim? Maybe just a fluke? I really enjoyed brewing all grain. I will give this another go very soon!