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?
Awesome! Thanks man. I'l bump this thing up on psi thenI 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!?
Mexican lagers is that they're just vienna lagers that use a unique type of yeast (and a touch of corn).
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.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
......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.
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.
The corn won't add body, but it does add flavor and a slight corn sweetness.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.
save some time. this method works extremely well http://brulosophy.com/methods/lager-method/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.
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