First Mexican Lager, need some clarification

[GoeHaarden]

This krausen looks so light and ..

Yeah, that is a good way to describe it. It's pretty tame, and I usually use an airlock for the entire fermentation. Just remember to switch out that blowoff tube prior to cold crashing.

Also, I have a had a few krausens on a couple lagers never fall, but they attenuated so I'm not sure what that was all about.

 

[FunkedOut]

I find that lager yeast krausen are much smaller (shorter?) than ales. Probably a temperature thing. Warmer makes things happen faster, so CO2 escapes the wort/beer faster than the foam can settle.

I just noticed your name. I drive a black on black 2010 SS. But my name's not Rob.

 

[GoeHaarden]

In regards to the D-Rest, I think I'll probably just follow your method for starters and see how it goes.

Let me know how it works out. I could be one of those people who can't taste diacetyl and my beers have been riddled with it

 

[Rob2010SS]

Yeah, that is a good way to describe it. It's pretty tame, and I usually use an airlock for the entire fermentation. Just remember to switch out that blowoff tube prior to cold crashing.

Also, I have a had a few krausens on a couple lagers never fall, but they attenuated so I'm not sure what that was all about.

Yep, plan to switch to airlock for cold crash. However, I was thinking after the D-rest, transferring to keg and just doing the cold crash in there. I was thinking I could just let it cold condition in the keg. It sounds as though people do this...?

I find that lager yeast krausen are much smaller (shorter?) than ales. Probably a temperature thing. Warmer makes things happen faster, so CO2 escapes the wort/beer faster than the foam can settle.

I just noticed your name. I drive a black on black 2010 SS. But my name's not Rob.

That's awesome man! Mines the dark blue with the white hockey stripes.

 

[GoeHaarden]

However, I was thinking after the D-rest, transferring to keg and just doing the cold crash in there. I was thinking I could just let it cold condition in the keg. It sounds as though people do this...?

Yeah, I don't think its wrong either way. I believe cold crashing under CO2 is the best way to do it so you avoid pulling air into your wort by the drop in pressure. Even better if you can close transfer with CO2. Even better if you had a conical. Oh, I wish I had a conical...

 

[Rob2010SS]

Yeah, I don't think its wrong either way. I believe cold crashing under CO2 is the best way to do it so you avoid pulling air into your wort by the drop in pressure. Even better if you can close transfer with CO2. Even better if you had a conical. Oh, I wish I had a conical...

You and me both man!! I wish I had one of those badly. One day maybe, when I can convince the wife that it's a necessity.

 

[fragged]

Yeah, I don't think its wrong either way. I believe cold crashing under CO2 is the best way to do it so you avoid pulling air into your wort by the drop in pressure. Even better if you can close transfer with CO2. Even better if you had a conical. Oh, I wish I had a conical...

I crash in a keg. Crashed 2 lagers in my big mouth bubblers and wasn't a fan of suck back when I kept an air lock on (with vodka instead of star san) and cavitation of the FV when I used a solid bung. Now I adjust the batch down and just use the keg as the fermenting vessel (see the thread regarding this - closed loop transfer).

P.s. I also want a conical

 

[GoeHaarden]

I crash in a keg. Crashed 2 lagers in my big mouth bubblers and wasn't a fan of suck back when I kept an air lock on (with vodka instead of star san) and cavitation of the FV when I used a solid bung. Now I adjust the batch down and just use the keg as the fermenting vessel (see the thread regarding this - closed loop transfer).

P.s. I also want a conical

You can use the one piece 'S' type airlock and usually dont get any suckback. Still, when I use a 3-piece airlock the suckback is pretty minimal. Much less than a blowoff tube anyways.

When you say adjust the batch down, are you referring to the volume? Fermenting in kegs has never really appealed to me, so I don't know the process. I think I just like to watch it whirl!

 

[Rob2010SS]

You can use the one piece 'S' type airlock and usually dont get any suckback. Still, when I use a 3-piece airlock the suckback is pretty minimal. Much less than a blowoff tube anyways.

When you say adjust the batch down, are you referring to the volume? Fermenting in kegs has never really appealed to me, so I don't know the process. I think I just like to watch it whirl!

I'm the same way. I did my first batch in a plastic fermenting bucket. After the first one I went to glass because I wanted to see it! I like seeing the yeast party dancing around in there.

 

[fragged]

You can use the one piece 'S' type airlock and usually dont get any suckback. Still, when I use a 3-piece airlock the suckback is pretty minimal. Much less than a blowoff tube anyways.

When you say adjust the batch down, are you referring to the volume? Fermenting in kegs has never really appealed to me, so I don't know the process. I think I just like to watch it whirl!

Ya, normally I do 5.5 gallons to account for grub and yeast. In a corny, you can only fit 5 gallons(if you add a drop or two on fermcap).

This thread covers the process I use.

https://www.homebrewtalk.com/forum/index.php?threads/600563/

 

[Rob2010SS]

So this is brewed and in the keg for its lagering phase. I have it lagering under 1psi. Can i bump up psi to serving pressure and still let it lager for a week or two or does it need to lager uncarbed?

 

[GoeHaarden]

I usually just lager under serving pressure, but maybe someone else knows better. I'm about to do an Oktoberfest and I plan to cold crash under serving pressure to avoid O2 ingress. I don't see how it could be detrimental unless you over carb!?

 

[Rob2010SS]

I usually just lager under serving pressure, but maybe someone else knows better. I'm about to do an Oktoberfest and I plan to cold crash under serving pressure to avoid O2 ingress. I don't see how it could be detrimental unless you over carb!?

Awesome! Thanks man. I'l bump this thing up on psi then

 

[Rob2010SS]

Just wanted to give an update here on this beer. For people who stumble upon this thread and want to see a topic through to the end...

The beer came out OK. No detectable off flavors, very clean and crisp. However, not what I was going for. It came out VERY light in color. I definitely need to darken it up a bit. Color is at 2.84 SRM based on Brewers Friend and I think I want it closer to a 4-4.5.

I also would like it more...mexican lager like. Not sure what it's missing. I don't know if I should use more corn or if bringing it to the darker color will make me like it more. I believe it's missing both body and the flavor from the corn.

Additionally, I want to brew it again with WLP940 instead of saflager 189. Having to switch to saflager 189 at the last minute, it lowered the FG by 5 points more than what I planned on (finished at 1.006).

The wakatu hops are great on a side note!! Very subtle lime zest flavor and I didn't use much. I only used 2oz through the whole thing. Definitely will use those again, might even increase to 2.5 or 3oz.

Here are a couple of pics of the finished product...

 

[Upthewazzu]

Looks great. My understanding of Mexican lagers is that they're just vienna lagers that use a unique type of yeast (and a touch of corn). So adding some vienna should get you the color and flavor you're looking for.

 

[GoeHaarden]

Mexican lagers is that they're just vienna lagers that use a unique type of yeast (and a touch of corn).

This^^^^^

You definitely need Vienna in there, usually more than pilsner. It sure did drop clean and clear tho...

 

[Shwagger]

I am not home, but I made a Mexican lager a few months back with wakatu. Was exceptional. I can post the recipe if you'd like. In a few days that is

2 row, 6 row, corn, Mexican lager yeast, maybe vienna, dont recall

 

[Rob2010SS]

I am not home, but I made a Mexican lager a few months back with wakatu. Was exceptional. I can post the recipe if you'd like. In a few days that is

2 row, 6 row, corn, Mexican lager yeast, maybe vienna, dont recall

Id be curious to know more about your recipe just to compare. Pics if you have them too. The wakatu hops are very nice for this style i must agree.

 

[leftcontact]

Could you be ‘missing’ the skunk from the clear bottles (in addition to corn and/or Vienna)?

 

[jmcquesten]

......It should at least be beer though.

Since the OP wasn't able to get the right yeast for the recipe, it could end up being just a practice lager run. I really think the Mexican lager yeast would make a difference for this beer. I recommend drinking whatever it ends up being, then trying again with the Mexican lager yeast AND a huge starter.

^^^This

and

Definitely try to get the 940, I really think it makes a difference and adds a certain amount of Mexican beer character.

This will get you a very good Negra Modelo type beer (if done right), if you decide to go with something a little darker. The corn and yeast make this beer.

Grain-

10 lb - Vienna Malt 78.8%
7.5 ozAmerican - Caramel / Crystal 60L 3.7%
3.5 ozAmerican - Chocolate 1.7%
2 lbFlaked Corn 15.8%

12.69 lbTotal

Hops-

0.5 oz Magnum 13aa 60 min
1 ozSaaz 3.5aa 10 min

Yeast-

WLP-940

 

[jmcquesten]

Maybe for a lighter version?

5 lb Pilsner
5 lb Vienna
2 lb Flaked corn
0.25 lb Carapils
0.25 - 0.5 lb Crystal 10 or 20

Same hops and yeast as above. And to make it even lighter adjust the pilsner to Vienna ratio so it's heavier on pilsner.

I have not tested this recipe, but I have brewed the other one a couple times. It's good.

 

[stodds]

I also would like it more...mexican lager like. Not sure what it's missing. I don't know if I should use more corn or if bringing it to the darker color will make me like it more. I believe it's missing both body and the flavor from the corn.

Corn thins the body, it doesn't add to it. Vienna malt will add some of the backbone for which you are looking. If you want a little more color you substitute Munich 10L for some or all the Vienna.

 

[Rob2010SS]

This is awesome info! Thanks everyone. The beer isn't bad by any means, its simple and tasty. Just not what I was planning. Just want to be able to develop a recipe and nail it, so still learning.

I will definitely try out the vienna and munich malts on this one next time.

 

[jmcquesten]

Corn thins the body, it doesn't add to it. Vienna malt will add some of the backbone for which you are looking. If you want a little more color you substitute Munich 10L for some or all the Vienna.

The corn won't add body, but it does add flavor and a slight corn sweetness.

 

[Shwagger]

I got home early and here is what I made. Its a classic corona/pacifico/sol/landshark/modelo beer

Amt Name Type # %/IBU
4 lbs 8.0 oz Pilsner (2 Row) UK (1.0 SRM) Grain 1 40.9 %
3 lbs 8.0 oz Corn, Flaked (1.3 SRM) Grain 2 31.8 %
3 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 3 27.3 %
1.00 oz Wakatu (Hallertau Aroma) [7.50 %] - Boil 60.0 min Hop 4 26.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
0.50 oz Wakatu (Hallertau Aroma) [7.50 %] - Boil 10.0 min Hop 6 4.8 IBUs
2.0 pkg Mexican Lager (White Labs #WLP940) [35.49 ml] Yeast 7 -
0.50 tsp Gelatin (Secondary 5.0 hours) Fining 8 -

Single infusion. Lagered for 6 or 8 weeks. I only used 1 package of 940 but made a 1 gallon starter

 

[Sparger]

Looking to do my first Mexican Lager this weekend. There are some things I am unsure of.

1. The lagering phase - how long does this need to be? I have it going for 4 - 6 weeks in my recipe sheet. Is that necessary?

2. I also have it scheduled to transfer to a secondary container. Is this necessary?

3. Can the lagering just be done in the serving keg for the required amount of time and once the lagering phase is complete, tap the keg...?

I have attached my brew day sheet with the recipe. Any other critiques are welcome. I have corn sugar in there but not sure if I should pull that and just add more grain....?

Thanks.

save some time. this method works extremely well http://brulosophy.com/methods/lager-method/