Year of the Lager

[HutBrew]

I’m getting a little antsy to brew again- have not made a batch since I had some time off in October.

I was prepping a hop list to order (semi) bulk from Yakama valley hops yesterday, enjoying the first true lager I made with proper yeast.

I realized that I might exclusively make lagers this year. I’m so proud of the two batches I’ve made with 34/70 and omega YL- German Lager 1, that I’m likely going to try it.

For me, 2023 is going to be the year of the lager! I only plan to brew 8-12 times this year so I think this is achievable!

Any tips you guys have for brewing a variety of tasty beverages of the lager variety?

Thanks!

 

[Conehead]

That is my goal too. Lagers are not that hard to brew. Just give them time to do their thing and you are good. I have had better lagers doing the fast ferment from Brulosophy. Works for me. I have a nice lager that should be ready by Dec. 31st. Check out his website. Other than that, letting your lagers age a few months will make a huge difference. Of course you need space to store it which means an extra fridge.

 

[Jack Arandir]

I'm also hyper focused on brewing lagers this year. I have a helles and doppelbock lagering, plus a planned pils, kölsch, festbier, dunkel, and bock.

* Read this article about Eric Toft at Schönram Brewery in Bavaria. He makes some of the best lagers on earth.
* Watch this podcast on lager brewing with the brewmaster at Weihenstephan.
* If you can, split some batches and experiment with different yeast strains. I found that WY2308 Munich Lager is my favorite lager yeast in all but a crisp pils.
* Time, temperature control, and process control are the difference between a good lager and a great lager.
* Try a decoction or two. It does make a difference.
* Hallertau Mittelfruh + Tettnang is an astonishingly delicious combination.

Good luck! Be sure to let us know how your lagers turn out.

 

[HutBrew]

Thanks folks! I have the capacity to pressure ferment- how my two lagers in the kegerator were fermented- and at 64+ *F, I cant wait to see how they turn out after time my cold basement cellar this winter.

Jack- I’ll definitely read the article and listen to the podcast. I’m a podcast wh*re
Conehead- I’ve heard about time spent lagering, but it’s always good to hear it again to reassure. As much as I hate waiting 3-4 months to taste it, I’ve seen what happens with the beer I have on tap after just two months.

I’ll have to see if SWMBO lets me get a fridge to dedicate to this- a converted freezer would be ideal… you know, if ever the kegerator should go kaput