Funky tasting pilsner

[BierStreet]

Decided to attempt a second Bohemian Pils, this time with White Labs 800 pilsner yeast. Everything went good and the OG was 1.052, left it in the mid 60's for the first couple days, then decided to pitch another vial of yeast and a few hours later it started fermenting. Cooled it to about 52 and let it do its thing, raised the temp when the bubbles started slowing for a diacetyl rest for a couple days.

After the krausen had subsided I took a gravity and it was 1.010 Awesome I thought, but then I tasted it and it has a weird sulfury taste and funny smell much like the first pils we brewed and eventually dumped. (the FG of the first was like 1.020)

Now its only been 3 weeks since we brewed it and it needs to lager, but I wonder if there is something else to consider before we lager it. This seems to be the only style that turns out funky for us!!!

 

[samc]

Sounds like you under pitched, didn't do a starter and fermented too warm for the first few days. Longer lagering might get rid of it, I also read a post by AJ Delange about overcarbing the beer and then getting rid of the over carb to strip the suplhur.

 

[muthafuggle]

Sounds like you under pitched, didn't do a starter and fermented too warm for the first few days. Longer lagering might get rid of it, I also read a post by AJ Delange about overcarbing the beer and then getting rid of the over carb to strip the suplhur.

This. ^^^^

Lager beers are not for beginners, unless you like the funk and buttered popcorn and creamed corn. Maybe a nice cream ale or kolsch to practice your zymergy and lagering techniques on before you go for the really brutal, unforgiving light lagers?

Pitching rates and oxygenation are critical, as is temp control, especially in the first week or two.

 

[BierStreet]

If the yeast wasn't sufficient then how did it get the beer to 1.010? My buddy and I are not beginners we have been brewing for almost 5 years, we usually brew twice a month.

 

[Yooper]

If the yeast wasn't sufficient then how did it get the beer to 1.010? My buddy and I are not beginners we have been brewing for almost 5 years, we usually brew twice a month.

Oh, the yeast will reproduce and you can usually get full attenuation. But you may get some off flavors in the process.

Even with ales, you can pitch one vial at 90 degrees, and ferment it out, and get full attenuation but just have some off-flavors as a result. Same with lagers. Fermenting 15-20 degrees too warm will do that.

 

[osagedr]

Decided to attempt a second Bohemian Pils, this time with White Labs 800 pilsner yeast. Everything went good and the OG was 1.052, left it in the mid 60's for the first couple days, then decided to pitch another vial of yeast and a few hours later it started fermenting. Cooled it to about 52 and let it do its thing, raised the temp when the bubbles started slowing for a diacetyl rest for a couple days.

After the krausen had subsided I took a gravity and it was 1.010 Awesome I thought, but then I tasted it and it has a weird sulfury taste and funny smell much like the first pils we brewed and eventually dumped. (the FG of the first was like 1.020)

Now its only been 3 weeks since we brewed it and it needs to lager, but I wonder if there is something else to consider before we lager it. This seems to be the only style that turns out funky for us!!!

Hopefully the beer will improve with time. I would note several things:

(1) It's waaaaaaaaaaayyyy too early to evaluate what the final quality of this beer will be.

(2) You should pitch sufficient quantities of yeast (350-400 billion cells for your pilsner) at or near fermentation temperatures. It's more work, but yields better beer. Five gallons of crappy beer takes a long time to go away. Two packages of dry lager yeast like W-34/70 rehydrated will do the job nicely.

(3) You can't brew lagers, especially when you're new at it, without being precise. I'm afraid airlock bubbles do not equate to gravity readings. Your d-rest should occur around 10 points above expected FG, not "when the bubbles start slowing."

Leave this beer alone for a few months and the sulfur will probably subside.

Good luck!

 

[BierStreet]

the temp too warm is what i was thinking, even though it was at 52 for the majority of the time it had activity, (clear glass carboy so i wasn't just counting the bubbles). It doesn't taste spoiled just estery i guess.

I agree it is way too early to jump to a conclusion yet.

 

[osagedr]

the temp too warm is what i was thinking, even though it was at 52 for the majority of the time it had activity, (clear glass carboy so i wasn't just counting the bubbles). It doesn't taste spoiled just estery i guess.

I agree it is way too early to jump to a conclusion yet.

Yeah, give it some time...I've had batches I basically considered undrinkable turn into award-winners given enough time!