Pilsner Not Clearing

[GoodmanBrewing]

Hey everyone,

I finally have the ability to control temps so I brewed a Pilsner. 90 minute mash at 151 falling to 149. 90 minute boil and OG of 1.051. Cooled to 62 degrees and pitched two packs of re-hydrated s-23. Held temp at 51 degrees for 11 days then cut the cooling and let it rise to 62 degrees, took almost two days in the ferm chamber, racked to keg and crashed to 33 degrees. FG ended up at 1.009. Now onto the question, why is this beer not clearing? It was cloudy going into the keg and I just checked and it is indeed still very cloudy after a week at 33 degrees - I would have expected some clearing to occur by now. I will also note that the beer does not taste particularly good, it almost reminds me of a wine/cider smell. the taste seems to be clean but not quite what I was hoping for. This is my first pils/lager style beer and I do not know what to expect and how much the flavor will clean up and develop through the lagering stage.

Thank you for the help!

 

[passedpawn]

Whirlfloc in the boil (5 minutes from end), then gelatin in the fermentor (1/2 packet of unflavored Knox gelatin per 5g of beer, into pint of water, let sit for 5 minutes, stir, microwave until ~ 150, pour into 33F fermentor, wait 2 days). That's how mine get clear, and fast. I'm drinking a crystal clear pilsner right now Your beer will probably clear given time.

The taste you're getting might very well be yeast in suspension, which is not a good taste, especially in a pilsner.

 

[GoodmanBrewing]

Thank you for the quick reply!

So the clearing of the beer can indeed improve the flavor?

 

[jekeane]

Time. A lager without the aid of a clarifying agent may not drop clear for months.

cidery smells can come from a young beer.

Did you crash back down to lagering temps before racking to keg?

If you are planning on drinking a clear lager (which is the only way to drink them imo) in just a month then you need to crash back down to near freezing after your rest add gelatin and then rack to keg after 3 days or sitting at those temps.

You can add gelatin known assuming your other practices were good the beer will clear up.

 

[GoodmanBrewing]

Time. A lager without the aid of a clarifying agent may not drop clear for months.

cidery smells can come from a young beer.

Did you crash back down to lagering temps before racking to keg?

If you are planning on drinking a clear lager (which is the only way to drink them imo) in just a month then you need to crash back down to near freezing after your rest add gelatin and then rack to keg after 3 days or sitting at those temps.

You can add gelatin known assuming your other practices were good the beer will clear up.

Yes I let it rise to about 62 degrees then dropped it back to 51 for a day or two before kegging. It currently sits at 32 degrees. the only thing that I did not mention that went wrong in the brew day was I over boiled, I just got a new burner and it created a much more vigorous boil and I ended up with less volume and 1063 OG. SO I cut with water till 1051 -- is this an issue?

 

[passedpawn]

Yes I let it rise to about 62 degrees then dropped it back to 51 for a day or two before kegging. It currently sits at 32 degrees. the only thing that I did not mention that went wrong in the brew day was I over boiled, I just got a new burner and it created a much more vigorous boil and I ended up with less volume and 1063 OG. SO I cut with water till 1051 -- is this an issue?

Nope. It's fine.

 

[GoodmanBrewing]

Awesome. It's hard to convince yourself that it will improve that much during lagering. Thank you for your input!

 

[blackschnauzer]

I brewed a Pilsner in sept last year and kegged it. I would sample it from time to time but I was getting similar results, cloudy and didn't taste real great. I even served it to friends who didn't seem to mind. But I just kicked that keg a couple days ago and it was just starting to taste really really good and clear up really well. I would just put your beer away for a few months and try it later. I wish I wouldn't have even started drinking mine until now. Live and learn I guess!

 

[jekeane]

as passed said if you add gelatin to the keg as he outlined it will likely be clear in a few days. I use Knox flavorless gelatin from the grocery store. 1/2 tsp in 60 ml (1/4 cup) microwaved in short busts till it is at 150° dump in in the cold keg, purge and give it a gentle whirl then carbonate the keg while the gelatin does its job.

 

[Steveruch]

I've heard nothing but bad things about S-23.
I have an organic vienna lager lagering right now that was fermented with S-34/70. I took a gravity reading after two weeks that was crystal clear.

 

[Limbrizik]

Gelatin is indeed the secret to quick(er) lagers

 

[GoodmanBrewing]

I have as well. This was all I had available to me at the time of brewing. I'm hoping this is not going to be another story about s23.

Edit: this post is referring to the comment about s23.

 

[GoodmanBrewing]

Thought I would update you all on this. The Pils is clearning up brilliantly, I did use gelatin. The apple/cider smell is still in the nose but it is difficult to taste now (all tastings have come from flat beer). I hope it continues to clean up. I have gone ahead and hooked it up to the gas and I am letting it begin carbing. Attached an image of what it looks like now, threw the hydrometer in to show clarity.

Thanks for the help and advice everyone.

The hydrometer is off by +.002 and the sample was about 36 degrees when I took it so fg appears higher than it actually is.

 

[LarMoeCur]

The hardest part of making a great lagers is the discipline to lager it. I lager for 6 weeks and let me tell you it takes all my discipline to not mess with it. No samples, no peaking, in the keg in with a label that says "do not touch until _____ date!"

 

[GoodmanBrewing]

The hardest part of making a great lagers is the discipline to lager it. I lager for 6 weeks and let me tell you it takes all my discipline to not mess with it. No samples, no peaking, in the keg in with a label that says "do not touch until _____ date!"

I agree. I will do this next time I brew a lager (probably next week!). Something about this hobby brings all your insecurities to the forefront of your mind. The second I pitch yeast I start questioning everything I did lol.

On a side note, I am considering doing a dunkel next and I want to do a smaller batch, maybe 3.5 gallons. If this is what I end up doing would fermenting in a corny be a good idea? I have a serval laying around so I could spare one. I want a stainless fermenter at some point but not ready to spend anymore on the hobby yet, just bought a brand new spike kettle with all the bells. Thanks!

 

[LarMoeCur]

I've never fermented in a corny keg but from what I've read they do not make good fermenting vessels. Has something to do with being tall and skinny. Which puts to much pressure on the yeast.

 

[passedpawn]

I've never fermented in a corny keg but from what I've read they do not make good fermenting vessels. Has something to do with being tall and skinny. Which puts to much pressure on the yeast.

36" isn't a problem.

 

[millsbrew]

The hardest part of making a great lagers is the discipline to lager it. I lager for 6 weeks and let me tell you it takes all my discipline to not mess with it. No samples, no peaking, in the keg in with a label that says "do not touch until _____ date!"

You should really try the quick lager method. Saves a ton of time. And if you do a d-rest you won't get off flavors.

 

[LarMoeCur]

From what i read it only shaves 3-4 days off the process. I'll take a look again. Once i clear the primary. I keg it up and forget about it. Not sure i want to add a bunch of extra steps just to drink it a week earlier.

 

[millsbrew]

I have done lagers "grain to glass" in under 4 weeks. The brulosophy guys have done them in 20 days. Typical lagers are in primary for 2 weeks then 6-8 weeks lagering. That's 3 weeks vs 8 weeks at a min. By my calc, slightly more than 1 week difference. But if you can occupy your ferm chamber that long, then take your time.

http://brulosophy.com/methods/lager-method/

 

[Mer-man]

You should really try the quick lager method. Saves a ton of time. And if you do a d-rest you won't get off flavors.

The quick lager method obviates need for a d-rest. It's that whole ramping temp thing

 

[Mer-man]

Hey everyone,



I finally have the ability to control temps so I brewed a Pilsner. 90 minute mash at 151 falling to 149. 90 minute boil and OG of 1.051. Cooled to 62 degrees and pitched two packs of re-hydrated s-23. Held temp at 51 degrees for 11 days then cut the cooling and let it rise to 62 degrees, took almost two days in the ferm chamber, racked to keg and crashed to 33 degrees. FG ended up at 1.009. Now onto the question, why is this beer not clearing? It was cloudy going into the keg and I just checked and it is indeed still very cloudy after a week at 33 degrees - I would have expected some clearing to occur by now. I will also note that the beer does not taste particularly good, it almost reminds me of a wine/cider smell. the taste seems to be clean but not quite what I was hoping for. This is my first pils/lager style beer and I do not know what to expect and how much the flavor will clean up and develop through the lagering stage.



Thank you for the help!

It's the S-23. Try WLP833, it clears great and makes minimal sulphur