It will be good. Keep us posted.I'm finally getting around to making this lager. But my inventory was off for Munich and I was 3.5lb short. So this is what I ended up for a grain bill, I panicked.
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.5 11.00 lbs. Vienna Malt Germany 1.037 4
28.1 6.00 lbs. Pilsener UK 1.036 2
14.1 3.00 lbs. Munich Malt(light) USA 1.033 10
4.7 1.00 lbs. Pale Malt (Maris Otter) UK 1.038 4
1.6 0.34 lbs. Carafa Special III Germany 1.030 525
First lager on deck for this weekend
#21
Posted 05 November 2017 - 08:27 AM
#22
Posted 05 November 2017 - 01:57 PM
what are you worried about? the MO? I doubt it will make a huge impact.
#23
Posted 05 November 2017 - 01:58 PM
what are you worried about? the MO? I doubt it will make a huge impact.
Agreed; the MO will make virtually no impact on taste.
#24
Posted 05 November 2017 - 06:55 PM
#25
Posted 06 November 2017 - 06:42 AM
I finally got my Vienna done yesterday too. Anticipated 48 and hit 54. Imperial Vienna Lager hahahah
#26
Posted 06 November 2017 - 09:28 PM
Matt, you're gonna have a beautiful beer here.
I finally got my Vienna done yesterday too. Anticipated 48 and hit 54. Imperial Vienna Lager hahahah
aka Marzen
#27
Posted 07 November 2017 - 05:43 AM
aka Marzen
I'll gotta look that up... Just hoping it's dry enough for my liking after the yeasties do their dance.
#28
Posted 07 November 2017 - 05:08 PM
Slow start with this one, possibly not enough yeast. 3 packs for 11gal at 1.056 sitting at 50 degrees. 48 hours and nothing. I ramped it to 52, I will check again at noon tomorrow.
#29
Posted 07 November 2017 - 05:20 PM
Slow start with this one, possibly not enough yeast. 3 packs for 11gal at 1.056 sitting at 50 degrees. 48 hours and nothing. I ramped it to 52, I will check again at noon tomorrow.
You'll be fine; when I use 34/70, I usually need the wort temp to be 52° before the yeast starts cranking, especially in the 1st gen.
if you harvest the slurry and re-use, you'll likely see a shorter lag time in the 2nd gen; i've found that for 2nd gen 34/70, I can pitch a little colder, down to around 48°, and still get quick take-off.
But in this case, warming the wort to 52° will not perceptably change the final flavor of the beer.
#30
Posted 07 November 2017 - 07:50 PM
#31
Posted 08 November 2017 - 04:36 AM
Mmm, I haven't used 34/70 but occasionally I hear stories about it (and Mangrove Jack's) starting slower. I always get concerned (probably not necessary) when there is a slow start but I'm sure it will be fine. Keep us posted.
my one beer made with old packs of 34/70 came out good. I wouldn't hesitate to use it again.
#32
Posted 09 November 2017 - 07:53 PM
#33
Posted 09 November 2017 - 08:50 PM
This beer finally did take off. It smells amazing!
Give it another day or two, then the rhino farts start. Hopefully not, but forewarned is forearmed.
#34
Posted 10 November 2017 - 06:43 AM
Give it another day or two, then the rhino farts start. Hopefully not, but forewarned is forearmed.
I've never gotten that from 34/70.... But I do love a good Rhino fart
#35
Posted 28 November 2017 - 07:13 PM
This turned out very well! Nice and clean. I am pleased with my first lager.
#36
Posted 28 November 2017 - 07:15 PM
Glad to hear it Matt. Nice work.This turned out very well! Nice and clean. I am pleased with my first lager.
#37
Posted 28 November 2017 - 07:29 PM
Matt, did you save the slurry? If so, you could get another lager going, since the yeast would be super-fresh.
#38
Posted 28 November 2017 - 07:32 PM
Glad to hear it Matt. Nice work.
When I get some time I may end up sending you some to see what you think and how it compares to your recipe.
Matt, did you save the slurry? If so, you could get another lager going, since the yeast would be super-fresh.
I did not. I brewed a IPA this past weekend and don't think I will have time to brew again till Christmas break, maybe later.
#39
Posted 28 November 2017 - 07:33 PM
W00t!When I get some time I may end up sending you some to see what you think and how it compares to your recipe.
At some point I'm going to play with the recipe (make it slightly more pale by using less carafa) and use the M76 yeast. This is a forgiving style and the recipe is easily edited. You could use a lot of different hops, less hops, more hops, play with the grist or choose different yeast strains. There is a lot of flexibility here but I won't forget the way I've made it all these times... it's just delicious.
#40
Posted 29 November 2017 - 07:35 AM
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