Great video. A local craft brewery came out with an English style Best Bitter, which is a sentimental favorite. A long time ago I lived in the UK for 2 years and Bitter was the drink of choice. So I went to the local craft brewery and bought six 16oz cans to bring home. Uggh!! They hopped the bejeezus out of it. It made me wonder if anyone at the brewery has ever tasted the real thing. What a colossal disappointment. These days I brew my own Best Bitter...in 5.5 gallon batches.
@@tanglefootbrewing I brewed a batch of bitter about 3 weeks ago. Turned out great and is drinking quite nicely now. 👍 You have me craving Czech lager. If I was in your neck of the woods I would just buy some from you. As I live in New England I will have to tackle it in my home brewery. I will be adding a glycol chiller to my setup very soon. I have two small batch 2.5 gallon fermenters with temperature control but I want to be able to brew 5 or 10 gallon batches and need the glycol chiller for that. My first try at a Czech lager will be a small 2.5 gallon batch. I just need to free up a mini keg for it. Too many beers...too little time. 😎
Yes, yes, yes! This is the best information for creating amazing lagers. Always love your videos and the straightforward information presented. Got two lagers going now, including a Maibock and Mexican Honey Lager...yes, I follow the same steps you share ;)
sorry I have 2 more questions........in addition to pilsner malt, have you added any other malt, maybe a touch for color correction and since your pitching temp is 50 F, what is the actual fermentation temperature and in how many days do you do that ramp up, I mean from pitching temp to the actual fermentation temp......
@vikramjitsingh4538 In the pilsners I brew, there is just a touch of Hobey malt, but a very small amount. Pitch at 50, ferment at 50 for me. I usually can't knockout colder than that on my set up. 🍻
In another of your videos I commented about culture. While my neighbors all think it's interesting that I brew in my garage, their usual beer is Lone Star. So I came up with a German pils recipe they actually like better (I had to prove it in blind tastings). You are onto something here. Maybe Euro lagers are the gateway beer for Texans to begin enjoying craft brewing. Culture changes are slow though...very slow.
Definitely hard to change people's go to beer drinking habits, but I see quite a lot of macro drinkers in the taproom and they are generally pretty happy with beers. 🍻
I've been a home-brewer for over 10 years, and a beer enthusiast for many more. After getting quickly burned out on all the novelty, over hopped and adjunct fueled brews I came to realize there is no better beer than lagers. My personal fave is a classic martzen or a Vienna lager. Prost!
I like your videos. Thank you very much for your insights! When do you start to increase your spending pressure? Right from the beginning or later into fermentation? Cheers from Germany.
I don't spund completely since I don't have high pressure rated tanks, but I do capture a bit of C02 at the tail end of feentation. Usually cap it with 1 degree plato left to go. 🍻
I asked because I went to Czech republic last month and it caught my attention that most pubs I've asked they said to use a mix of 70/30 (N2/CO2) because of the foam it produces and to keep the beer as fresh as possible. Also they claim to reduce the N2 ratio until 50/50 if the beer stays in the tank for long periods
@@rafaelpestano7436Many pubs will use a gas blend to avoid overcarbonating beer. Longer draft lines require higher pressure to push beer to the taps. By using mixed gas, you can utilize a higher pressure without overcarbonating.
Fantastic. Looks so delicious. I love your dedication to brewing these Czech style lagers. A labor of love
Thank you! Cheers 🍻
Lots of good tips. Enjoyed it.
Glad you liked it! Cheers 🍻
really liked this video......huge thumbs up.......👍
🍻🍻🍻🍻
I definitely appreciate your whole operation. Of bringing the Czech style of beer. And it's style of operation to Texas.
Thank you! 🍻🍻🍻
Great video. A local craft brewery came out with an English style Best Bitter, which is a sentimental favorite. A long time ago I lived in the UK for 2 years and Bitter was the drink of choice. So I went to the local craft brewery and bought six 16oz cans to bring home. Uggh!! They hopped the bejeezus out of it. It made me wonder if anyone at the brewery has ever tasted the real thing. What a colossal disappointment. These days I brew my own Best Bitter...in 5.5 gallon batches.
Always a bummer if you expect one thing and it's totally different. Now I'm craving a bitter 🤔
@@tanglefootbrewing I brewed a batch of bitter about 3 weeks ago. Turned out great and is drinking quite nicely now. 👍 You have me craving Czech lager. If I was in your neck of the woods I would just buy some from you. As I live in New England I will have to tackle it in my home brewery. I will be adding a glycol chiller to my setup very soon. I have two small batch 2.5 gallon fermenters with temperature control but I want to be able to brew 5 or 10 gallon batches and need the glycol chiller for that. My first try at a Czech lager will be a small 2.5 gallon batch. I just need to free up a mini keg for it. Too many beers...too little time. 😎
@@CrazyAboutVinylRecords nice! Good luck with it 🍻🍻🍻
Wow, this video filled with great tips, nice work! I plan on brewing a few lagers this year and will reference this video again. Cheers!
Dope! Good luck 🍻
Great video, Andy! Cheers!
Thank you. Cheers!
Yes, yes, yes! This is the best information for creating amazing lagers. Always love your videos and the straightforward information presented. Got two lagers going now, including a Maibock and Mexican Honey Lager...yes, I follow the same steps you share ;)
Glad you enjoyed it! Cheers 🍻
You had me at lager is the best beer in the world!!!! Cheers 🍻
That's what I call a hook right there!🍻
loving your stuff man, learning alot from it!!! keep it up and keep brewing great beer, cheers!!
Thank you for the support! Cheers 🍻
Love your videos my guy. Would love to get down and try some of these tasty bohemians one of these days.
Thanks man. Cheers! 🍻
Gotta love a good lager… especially a dark lager!
😎🍻
awesome video........youve killed it with pro tips.....to make the best lager......cheers
Thank you! Glad you enjoyed it 🍻
@@tanglefootbrewing do you use any finings or filteration......
@@vikramjitsingh4538 only whirlfloc in the boil, nothing after that. Just cold + time
sorry I have 2 more questions........in addition to pilsner malt, have you added any other malt, maybe a touch for color correction and since your pitching temp is 50 F, what is the actual fermentation temperature and in how many days do you do that ramp up, I mean from pitching temp to the actual fermentation temp......
@vikramjitsingh4538 In the pilsners I brew, there is just a touch of Hobey malt, but a very small amount.
Pitch at 50, ferment at 50 for me. I usually can't knockout colder than that on my set up. 🍻
In another of your videos I commented about culture. While my neighbors all think it's interesting that I brew in my garage, their usual beer is Lone Star. So I came up with a German pils recipe they actually like better (I had to prove it in blind tastings). You are onto something here. Maybe Euro lagers are the gateway beer for Texans to begin enjoying craft brewing. Culture changes are slow though...very slow.
Definitely hard to change people's go to beer drinking habits, but I see quite a lot of macro drinkers in the taproom and they are generally pretty happy with beers. 🍻
I've been a home-brewer for over 10 years, and a beer enthusiast for many more. After getting quickly burned out on all the novelty, over hopped and adjunct fueled brews I came to realize there is no better beer than lagers. My personal fave is a classic martzen or a Vienna lager. Prost!
That's the craft beer journey for ya! Everyone comes back to the basics eventually 🍻
good video
Thank you! 🍻
I like your videos. Thank you very much for your insights!
When do you start to increase your spending pressure? Right from the beginning or later into fermentation?
Cheers from Germany.
I don't spund completely since I don't have high pressure rated tanks, but I do capture a bit of C02 at the tail end of feentation. Usually cap it with 1 degree plato left to go. 🍻
Thanks a lot for the tips! Regarding the service, do you use pure co2 to serve the beer? Na Zdravi!
Yes, I use pure C02 gas, not a blend. But my lines are super short and off a kegerator so not necessary to change.
I asked because I went to Czech republic last month and it caught my attention that most pubs I've asked they said to use a mix of 70/30 (N2/CO2) because of the foam it produces and to keep the beer as fresh as possible. Also they claim to reduce the N2 ratio until 50/50 if the beer stays in the tank for long periods
@@rafaelpestano7436 Interesting. I was not aware of this.
@@rafaelpestano7436Many pubs will use a gas blend to avoid overcarbonating beer. Longer draft lines require higher pressure to push beer to the taps. By using mixed gas, you can utilize a higher pressure without overcarbonating.