NovaLager West Coast Pils! (Pressure Fermented)
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- Опубліковано 3 сер 2024
- I brewed a West Coast Pilsner featuring Citra and Mosaic hops fermented under pressure in a keg using the a brand new yeast, NovaLager from Fermentis. I served the beer from that same keg! In addition, I ramped up my stove top brewing to produce 3.5 gallons of wort in my 5 gallon kettle.
Links:
• Recipe: beersmithrecipes.com/viewreci...
• Articles and Info at www.cascadeshomebrew.com/
• Sneak Peaks and Notifications at / cascadesbrewer
Chapters:
0:00 - Introduction
5:05 - Recipe and Process
12:24 - Process Thoughts
15:08 - Evaluation & Thoughts
Music from:
• RKCV: / rkvcviews
#HomeBrewing #BrewBeer #HowtoBrewBeer #BrewBeeratHome - Навчання та стиль
This beer was evaluated in the Brulosophy Podcast: Episode 284 | AvgBrü Reviews #5: West Coast Pilsner. The review of my entry starts at the 50 min mark. The feedback was very positive and my beer passed Marshall's "burp test"! Comments include "smells like an IPA", "that is a solid one", "is that juniper?", and "the sun is shining and the birds are chirping" (what??). They shared some same thoughts that this beer did not have a strong Pilsner character but was a very enjoyable beer. Thanks to @TheBrulosophyShow!
Thanks for the great video. I hope you post more pressure fermentation brews!
Well done. Simple, straight & good beer.
You must have a very good New Year.
Cheers
I really like what you have done here!
I've used Novalager but still fermented at the lower end of the range, 15 degrees c. fermented very clean with no sulphur and cleared out very quickly
Thanks for the info. I don't brew many lager styles myself, but I would like to give NovaLager a try with a more traditional temperature in a more traditional lager style.
Nova doesn't produce H2S but does throw out SO2 (burnt match) so you do still get a bit of sulphur but no rotten egg. I'm day 3 into my first ferment with it under pressure in a corny too and really happy with its progress for a lager(ish) strain. To get the best of a corny as a unitank I'd suggest doing a hazy or hoppy ale using voss at high temp and using the sous vide magnet dry hopping hack (day two with voss). No risk of oxidation and super fast turnaround
Good luck with your batch. I have a set of sous vide magnets, so I might give your suggestion a try.
I used mine for a stout did it more steam beer style came out great
Ahhh, interesting use. I have made some great beers with 34/70 fermented at 62F, and I do want to try NovaLager at that temp or a little colder.
I have used Novalager twice now, once for a Vienna lager and then I did an IPL on the yeastcake of the former. The vienna didnt taste or smell very "Lagery" and the IPL is like I used a regular Ale yeast. So far, it's not fitting my idea of a pils/lager yeast. it definitely seems more like a clean ale yeast. I have another pack so might try again at some point with a more basic recipe to see if any lager characteristics come out.
I only have this one batch as a data point, but I agree that NovaLager might be more of a "clean ale" strain than a traditional lager strain.
Good day I've used Nova lager all year 2023 made lots off batches.
When I fermented under 15c it was a mild Ale. When I fermented over 15c like 17c ish it was very well a professional lager.
Which pump are you using in the ice bath to chill the wort? I had a cheap one that last 3 brews and crapped out
It is the "VIVOSUN 800GPH Submersible Pump" from Amazon. Here: a.co/d/azcuWX9
@@CascadesHomebrew Thank you!
A Ryobi replacement tile saw pump I use cheap a very good quality
Have you ever tried using carrageenan as a fining agent?
In the kettle? The last time I was at my local shop to get some Whirfloc tablets, they had "Kick Carrageenan" tablets. I am not sure I have noticed a difference. Though I will admit I am not 100% what benefits I get from Whirlfloc or Irish Moss in the kettle.