I'm anticipating a lot of questions about how this compares to a cream ale. It's actually very, very similar - but with much more hop character and a bit lighter in the mouthfeel. Also, I need a pop filter.
I watched this whole video to really find out about the flavor of this recipe and I was impressed. I've been getting tired of IPA's, lately, and I like the idea of the complex American pale ale/pilsner style brew. I'm looking forward to trying this, and also, to getting the stars and stripes hops t-shirt!!! (I like that one!!) Thanks, brother........keep the vids coming!!
Awesome!! This was one of my favorite brews of last year, it had a whole lot of unique flavor characteristics that I loved! Thanks for buying a tshirt!!!
Looks good. I'm going to make this during the spring time. I'm wondering if I could add some caramel/ crystal 10. I just like to experience. Of course wouldn't make it true to style. I'll use lutra omega because I don't have a way for temperature control
Made a pre-prohibition lager about a year ago from a recipe I found in a 2011 BYO article. 6-row with flaked corn, flaked rice, Cascade/Willamette hops - pressure fermented with WLP838. Enjoyed it very much - cleared and improved with age. Would brew again.
I had a pilsner style beer at Crescent Brewery in Nampa, Idaho that was purportedly from a pre-Prohibition recipe. Very sessionable, very flavorful, and I'm glad I was there to try it and try it again...and again.
Timely video! I'm working on a new pre-prohibition lager recipe. Instead of using my usual Columbus hops I plan on using all neo-mexicanus. (I live in New Mexico) I enjoy making this style because while simple to brew the end result provides the subtle complexities I enjoy. I was first attracted to this style because of the historical aspect and because nobody was brewing it. I tend to brew styles that aren't the fad du jours on tap nation wide. (looking at you NEIPA-boy! lol) Good job on the vid, thank you.
Awesome! I just did a Pre-Pro Pils too! I followed a recipe from Craft Beer & Brewing that was a bit more corn, and used wlp940 under pressure. It was a bit sulfury but once that cleared it's been nice, crisp and super drinkable.
I had the same clarity issue with Wyeast 2112 when I made a cream ale. Used 2-row, not 6-row. Took 5-6 weeks in the keg to drop clear. Not sure why that is considering Wyeast says it has high flocculation.
@@TheApartmentBrewer It would be interesting to see how the beer turns out with some decoction mashing. I may have to give that a try soon. Recently brewed a Czech pils and have a festbier fermenting as I type this.
Can you share the recipe? We do an annual Oktoberfest at the end of September and I would love to try it. My wife is from Dusseldorf and we typically have 25 to 30 guests. I brew the beer and she cooks the bratwurst. Great video. Thanks!
Here in Cascadia, the only two styles I can reliably find on tap are IPAs (West Coast, and Hazy) and pilsners. I'm definitely seeing more craft pilsners in the last few years.
I'm from Ireland, I can't drink any american beer except Miller (but I don't like it). Any beer with rice and corn gives me a serious headache after a few pints. I don't know why, because I actually did enjoy Yuenglings lager beer on my last visit to America. I found it to be a step above any other macro lager on draft in the bar I went to. Coming from Ireland though, German and Czech pilsners were widely available. Including Harp Lager (by Guinness, which is actually fine) brewed only using Water, Barley, Malts and Hops for the Irish market. I can totally understand how American lager turned into the way it was. Lagers/pilsners in Germany are transparent and golden in colour, those ingredients to produce a Pilsner a German was used to at home was probably very difficult to achieve and with no Purity Law like back at home, Corn was probably used to achieve the look they wanted and the crisp taste they had at home.
freshly ground corn is significantly more flavorful than flaked corn. Virtually all flaked products have been degermed, in order to improve shelf stability. The Germ of a seed contains high quantities of flavorful/aromatic oils/fats, and those quickly go rancid in a matter of weeks after being exposed to the air (like when they're rolled or ground). I find that I need to let my lagers (made with S-189) lager at 28-33F for about 4 weeks for it to drop perfectly clear. I also use about 60% corn in my adjunct lagers (remainder being malt and a smidge of rye or wheat. If I'm doing anything over 4.5%, I do use some white sugar to dry the beer out. 6% ABV, 1.010 FG, 30 IBU, 6 SRM (soft water from Lake Erie) 9.5 LBS Corn (I use "Jimmy Red" that my brother and I have continued to select for kernel size and evenness of maturity) 4 lbs breiss "brewers" malt or a light 6row (I use air-dried 6row malt) 2LBS Wheat (we grow a soft red winter wheat) .5 LBS Corn (35L) (500F for 15 min) .5 LBS Sugar (added last 5 min of boil) Cook un-malted grain , boil for 10 min. Add tap water to get it down to 130F, add malt Protein rest for 15 min (125F), Pull decoction (5 qt), bring to boil over 8-10 min, boil remaining 7-5 Sach rest, 145-150F, 20 min, pull decoction (4 qt), bring to boil over 5-8 min, boil for remaining 15-12 min Sach rest, 158-165F, 15 min Sparge with hot water .7 OZ Newport- first wort hop .1 oz each of Triumph, Vista, and Sterling (added once wort is cooled to 170F ) Dry hop with .1 oz each of the above whirlpool hops at high Krausen (day 3 or 4) At day 7-8, transfer to keg and spund for remainder, move keg to warmer area for a couple days Lager at 28-33F for 4 weeks. I've bottled it up and held it for an additional month, and it's even better. Yeast- S-189 It's one of those beers that tricks you, you don't realize how much abv you're consuming until you're 4-5 deep and get up for another glass lol.
@@TheApartmentBrewer Not sure if you have ever done a video on beers you continually brew due to demand, and possibly add the styles that fell flat on everyone's tastes.
You'll have to look for Carlsberg elephant beer, i think it's a danish lager. One of the best pilsners I've had in recent memory. Bottles say "possibly the best beer in the world" so i had to get some for home brew.
Thanks fora good video on a style worth brewing. In the past I always used Columbus hops for this but for the recipe I'm working on now I'll be using all neomexicanus varieties. (I live in New Mexico) I may use Kviek Lutra for the first time on this but am unsure. What's a "pop filter"?
Thanks for watching, and glad you enjoyed it! Lutra would definitely work pretty well here so its a good choice. A pop filter is for my microphone so I dont blow it out with "P's" and "B's"
I believe there should be a distinction between a more authentic Pre-prohibition version vs. a nostalgic version. Ingredients of the time would have suffered from a variety of influences that would have hurt the repeatability of the beers and the final results.
Not really, a brewery's malt would have most likely been produced either in house or from a local malt house (drawing from the same geographic area; year after year) (the year's supply would be mass-malted in the Fall and Spring, prior to the introduction of climate controlled facilities), your adjuncts (Maize, Rice, ect) would have come from as local an area as possible (cheaper cost that way), Your bittering hops would come from WI, MI, OH, or NY most likely (and would have most likely been a derivative of "Cluster"); and either you did late additions of "Cluster" (not common, American hybrid hops were generally considered "cheap trash" by the professional brewers at the time), or you bought imported European Hops (like everyone else did). Those hps would have come from the same yards, and were dried, stored, and transported the same way; year after year). Your water was whatever the local water supply was (a lot of relatively soft surface water, with some ground water in select locales). They were using yeasts brought over from European Lager Breweries (a couple of strains basically built the American Adjunct Lager Brewing industry). They weren't incompetent, and thermometers and hydrometers were already in use in commercial brewing. Every Brewery's (insert vague type of beer here) would have been a little different, simply due to recipe/sourcing/process. Most of the original "American" adjunct brewers immigrated from and were trained in one of the Northern Germanic States or the Austrian Empire, where using maize and rice (and even potatoes) as adjuncts was already a relatively common practice by the 1840's. In the late 1850's there was a patent taken out in the US on the use of adjuncts in brewing (not that it was really enforced), and an Austrian went around the country to different breweries trying to sell them on the technique in the early 1860's. Between industry newspapers and US govt records (the US imposed an excise tax on beer to fund the civil war), we know that adjunct brewing was pretty well under way in the US by the mid 1860's. The same recipe, from the same ingredients, sourced from the same farms, produced via the same processes; generally turns out a surprisingly similar result. Even if there's a few gravity points or IBU of difference, experiments have indicated that people can't really tell the difference. There is a difference between a historical facsimile and an adjunct lager that uses modern hops (which would make it more of a "Premium" "American" Lager)
Can’t wait to see more pre prohibition American styles make its way here. I reckon there’s a few more styles hidden to history but certainly waiting to be discovered!
Looks great! I know we strive for perfection, but I'd take a great tasting hazy lager any day. With all the lagers you've done, I hope you brew a Festbier. So many American brewers make Marzens for Oktoberfest, but I would love it if you gave the Festbier a shot!
I have a festbier in the fermenter now. Excited to see how it turns out and agree thatm is is a very nice alternative to the Octoberfests we typically see in the states this time of year.
Hey just watched this one, and I have a question for you. I've noticed in your videos, you're always drinking on your porch...nice view BTW. Do you find your beers ever get lightstruck? Do you have a way to avoid that that's in your brewing process? I can't drink my beers outside without this fear.
Fantastic as always man! Do you sometimes find it irritating when certain beer styles require themselves to be Brite but the yeast is an awful flocculator? 😅
Can someone maybe enlighten me please: what’s the point of a 0 min hop addition, when the wort gets chilled and transferred to fermentation pretty much straight after?
Since you are adding hops as the boil stops you are able to add more hop aroma to the beer since the boil will not be volatilizing as many compounds. There is also a method called hop-steeping/whirlpool hopping where you add hops at slightly below boiling, around 180 or so, which further lets you add aromatics to the beer.
He pretty much covered it above, there is a difference in overall hop character that you can get with 0 min and whirlpool, and its all about the temperature. That low temperature and long steep time brings out all the juicy fruity flavors in hops whereas the 0 min addition really hits the aroma nicely without a huge flavor contribution, and its more characteristic in beers like this one.
I'd love for you to do a video talking about the diacetyl rest more. Just completed mine on the Octoberfest. Tim it from 58f up to 74 over 2-3 days then rested another 3 days. During the process i let it come up to 65 rather slow then when i took it out of the water bath it jumped up. That's when i noticed the Krausen, which has mostly fallen but still a few millimeters left and covering the entire top, had started disappearing entirely. The activity was still bubbling every 3-4 seconds as it had been for the days prior to bringing up the temp. Noticed yesterday it had really dropped to every 9 seconds in activity (day 14 of fermentation). Reracked today into secondary and starting to bring temp down to 40 for lagering for a month or two. Is letting the temp change too fast going to shock the yeast? Does it matter if that swing is up or down? And does it matter when chilling for the upcoming lagering since most activity is already done? Pulled a sample and chilled it and it's tasting pretty good so far, excited to see how it changes.
Doing too many temperature swings can be bad for the beer (you can observe this effect with regular beer you buy at the store going between fridge and room temp many times), but if its still fermenting it will act differently. If you raise temperature mid fermentation you can encourage the yeast to ferment further, if you crash the beer it will cause them to drop out and cease fermentation or slow down. You won't shock yeast unless you change temp quickly in the first few days of fermentation, and the lagering process is still helpful as it also drops other types of sedimentation out of your beer
Well done Steve! The only beer I have made with corn was a Kentucky Common. Ale, not lager, US05, low on hops with Centennial and Cascade. Tasted great!
Its pretty unique, I can't really point to a well known commercial example that would be easy to find. Its like someone crossed a Czech Pilsner with an American Pale Ale
Believe it or not, Oregon has some weird alcohol purchasing laws. Wine and beer can be bought at grocery store, but any liquor has to be bought at a state sanctioned (?) store and are not open on Sundays (maybe it was just the county I was in, but it seems so odd for such a 'progressive' state - what with deciminalization of drug use and all)
Switch the yeast to WLP 940 and get a mexican lager? Those are also kinda corny...ironically, so are the gas station Steel Reserve Black labels if you ignore some of the volatiles in the SR - if you want to compare, get an SR pretty quick - I read that Molson is discontinuing them.
Lots of great information! However you do not need diastatic power to convert cara/crystal malts as they are used for their highly kilned roasts to impart flavor. You need diastatic power to convert adjuncts such as flaked maze, rice, flaked wheat, etc., and in some situations 10L Munich malts, etc.
American Pilsner was more like a Kentucky Common, which has been killed by over hopped greed driven 'you-can-have-any-beer-you-want-as-long-as-you-want-this-over-priced-shit-beer'... Anyone remember the taste of 'ole' Papst, Falls City, Ortel's 92, etc... Probably not...
I'm anticipating a lot of questions about how this compares to a cream ale. It's actually very, very similar - but with much more hop character and a bit lighter in the mouthfeel.
Also, I need a pop filter.
I watched this whole video to really find out about the flavor of this recipe and I was impressed. I've been getting tired of IPA's, lately, and I like the idea of the complex American pale ale/pilsner style brew. I'm looking forward to trying this, and also, to getting the stars and stripes hops t-shirt!!! (I like that one!!) Thanks, brother........keep the vids coming!!
Awesome!! This was one of my favorite brews of last year, it had a whole lot of unique flavor characteristics that I loved! Thanks for buying a tshirt!!!
Great series! I enjoyed my Czech Pils while watching. Thanks!
Awesome, thank you!
I really want to try this recipe. My favorite lager so far is Warsteiner.
Looks good. I'm going to make this during the spring time. I'm wondering if I could add some caramel/ crystal 10. I just like to experience. Of course wouldn't make it true to style. I'll use lutra omega because I don't have a way for temperature control
That looks amazing, man. You’ve been a huge help upping my brewing skills. Brewing your Oktoberfest soon. Keep it up!
I'm really glad to hear I could help you out! Keep brewing!
Made a pre-prohibition lager about a year ago from a recipe I found in a 2011 BYO article. 6-row with flaked corn, flaked rice, Cascade/Willamette hops - pressure fermented with WLP838. Enjoyed it very much - cleared and improved with age. Would brew again.
Sounds pretty good, it's an underappreciated beer style for sure
I had a pilsner style beer at Crescent Brewery in Nampa, Idaho that was purportedly from a pre-Prohibition recipe. Very sessionable, very flavorful, and I'm glad I was there to try it and try it again...and again.
Timely video! I'm working on a new pre-prohibition lager recipe. Instead of using my usual Columbus hops I plan on using all neo-mexicanus. (I live in New Mexico) I enjoy making this style because while simple to brew the end result provides the subtle complexities I enjoy. I was first attracted to this style because of the historical aspect and because nobody was brewing it. I tend to brew styles that aren't the fad du jours on tap nation wide. (looking at you NEIPA-boy! lol) Good job on the vid, thank you.
Awesome! I just did a Pre-Pro Pils too! I followed a recipe from Craft Beer & Brewing that was a bit more corn, and used wlp940 under pressure. It was a bit sulfury but once that cleared it's been nice, crisp and super drinkable.
Awesome!! It's definitely something I would brew again
@@TheApartmentBrewer me too, definitely going to play around with this one again
I had the same clarity issue with Wyeast 2112 when I made a cream ale. Used 2-row, not 6-row. Took 5-6 weeks in the keg to drop clear. Not sure why that is considering Wyeast says it has high flocculation.
Interesting, since a lot of people here seem to think its the extra protein in the 6-row. I'm not really sure exactly what the reason is
Nice looking beer! Crystal hops are a favorite of mine. Thanks for the video.
Thanks! They sure are pretty good!
Talked me into it. Preprohibition is on my to brew list for this year.
Do it!!
Hey Steve! Definitely going to give this a try. New to the channel, but I see you live in the Granite State as well! I'm up in the Lakes Region.
Enjoy! I have since moved back to MA but I really enjoyed NH while I was there
Six row has pretty high protein, that might be contributing to the haze
Yeah, I think you may be right!
@@TheApartmentBrewer It would be interesting to see how the beer turns out with some decoction mashing. I may have to give that a try soon. Recently brewed a Czech pils and have a festbier fermenting as I type this.
My favourite style, thanks.
Can you share the recipe? We do an annual Oktoberfest at the end of September and I would love to try it.
My wife is from Dusseldorf and we typically have 25 to 30 guests. I brew the beer and she cooks the bratwurst.
Great video. Thanks!
Sounds like fun! The recipe for this beer is in the description box
I will try this one in the next couple of weeks!
Here in Cascadia, the only two styles I can reliably find on tap are IPAs (West Coast, and Hazy) and pilsners. I'm definitely seeing more craft pilsners in the last few years.
It's making a comeback!
I'm from Ireland, I can't drink any american beer except Miller (but I don't like it).
Any beer with rice and corn gives me a serious headache after a few pints. I don't know why, because I actually did enjoy Yuenglings lager beer on my last visit to America. I found it to be a step above any other macro lager on draft in the bar I went to.
Coming from Ireland though, German and Czech pilsners were widely available. Including Harp Lager (by Guinness, which is actually fine) brewed only using Water, Barley, Malts and Hops for the Irish market.
I can totally understand how American lager turned into the way it was. Lagers/pilsners in Germany are transparent and golden in colour, those ingredients to produce a Pilsner a German was used to at home was probably very difficult to achieve and with no Purity Law like back at home, Corn was probably used to achieve the look they wanted and the crisp taste they had at home.
NICE!!! great video 👍🏻👍🏻
🍺🍺
Thanks Tom!! Glad you enjoyed it, cheers!
freshly ground corn is significantly more flavorful than flaked corn. Virtually all flaked products have been degermed, in order to improve shelf stability. The Germ of a seed contains high quantities of flavorful/aromatic oils/fats, and those quickly go rancid in a matter of weeks after being exposed to the air (like when they're rolled or ground).
I find that I need to let my lagers (made with S-189) lager at 28-33F for about 4 weeks for it to drop perfectly clear. I also use about 60% corn in my adjunct lagers (remainder being malt and a smidge of rye or wheat. If I'm doing anything over 4.5%, I do use some white sugar to dry the beer out.
6% ABV, 1.010 FG, 30 IBU, 6 SRM (soft water from Lake Erie)
9.5 LBS Corn (I use "Jimmy Red" that my brother and I have continued to select for kernel size and evenness of maturity)
4 lbs breiss "brewers" malt or a light 6row (I use air-dried 6row malt)
2LBS Wheat (we grow a soft red winter wheat)
.5 LBS Corn (35L) (500F for 15 min)
.5 LBS Sugar (added last 5 min of boil)
Cook un-malted grain , boil for 10 min.
Add tap water to get it down to 130F, add malt
Protein rest for 15 min (125F), Pull decoction (5 qt), bring to boil over 8-10 min, boil remaining 7-5
Sach rest, 145-150F, 20 min, pull decoction (4 qt), bring to boil over 5-8 min, boil for remaining 15-12 min
Sach rest, 158-165F, 15 min
Sparge with hot water
.7 OZ Newport- first wort hop
.1 oz each of Triumph, Vista, and Sterling (added once wort is cooled to 170F )
Dry hop with .1 oz each of the above whirlpool hops at high Krausen (day 3 or 4)
At day 7-8, transfer to keg and spund for remainder, move keg to warmer area for a couple days
Lager at 28-33F for 4 weeks. I've bottled it up and held it for an additional month, and it's even better.
Yeast- S-189
It's one of those beers that tricks you, you don't realize how much abv you're consuming until you're 4-5 deep and get up for another glass lol.
Excellent! I feel tempted to brew this.
It's a great style and well worth making. Thanks for watching!
Great video, love your content. This is almost two years old, have you brewed this one since this video?
Not yet but I really want to!
@@TheApartmentBrewer Not sure if you have ever done a video on beers you continually brew due to demand, and possibly add the styles that fell flat on everyone's tastes.
You'll have to look for Carlsberg elephant beer, i think it's a danish lager. One of the best pilsners I've had in recent memory. Bottles say "possibly the best beer in the world" so i had to get some for home brew.
I'll keep it in mind!
Thanks fora good video on a style worth brewing. In the past I always used Columbus hops for this but for the recipe I'm working on now I'll be using all neomexicanus varieties. (I live in New Mexico) I may use Kviek Lutra for the first time on this but am unsure. What's a "pop filter"?
Thanks for watching, and glad you enjoyed it! Lutra would definitely work pretty well here so its a good choice. A pop filter is for my microphone so I dont blow it out with "P's" and "B's"
I believe there should be a distinction between a more authentic Pre-prohibition version vs. a nostalgic version. Ingredients of the time would have suffered from a variety of influences that would have hurt the repeatability of the beers and the final results.
Not really, a brewery's malt would have most likely been produced either in house or from a local malt house (drawing from the same geographic area; year after year) (the year's supply would be mass-malted in the Fall and Spring, prior to the introduction of climate controlled facilities), your adjuncts (Maize, Rice, ect) would have come from as local an area as possible (cheaper cost that way), Your bittering hops would come from WI, MI, OH, or NY most likely (and would have most likely been a derivative of "Cluster"); and either you did late additions of "Cluster" (not common, American hybrid hops were generally considered "cheap trash" by the professional brewers at the time), or you bought imported European Hops (like everyone else did). Those hps would have come from the same yards, and were dried, stored, and transported the same way; year after year). Your water was whatever the local water supply was (a lot of relatively soft surface water, with some ground water in select locales). They were using yeasts brought over from European Lager Breweries (a couple of strains basically built the American Adjunct Lager Brewing industry).
They weren't incompetent, and thermometers and hydrometers were already in use in commercial brewing. Every Brewery's (insert vague type of beer here) would have been a little different, simply due to recipe/sourcing/process. Most of the original "American" adjunct brewers immigrated from and were trained in one of the Northern Germanic States or the Austrian Empire, where using maize and rice (and even potatoes) as adjuncts was already a relatively common practice by the 1840's. In the late 1850's there was a patent taken out in the US on the use of adjuncts in brewing (not that it was really enforced), and an Austrian went around the country to different breweries trying to sell them on the technique in the early 1860's. Between industry newspapers and US govt records (the US imposed an excise tax on beer to fund the civil war), we know that adjunct brewing was pretty well under way in the US by the mid 1860's.
The same recipe, from the same ingredients, sourced from the same farms, produced via the same processes; generally turns out a surprisingly similar result. Even if there's a few gravity points or IBU of difference, experiments have indicated that people can't really tell the difference. There is a difference between a historical facsimile and an adjunct lager that uses modern hops (which would make it more of a "Premium" "American" Lager)
Adding this to my brew schedule now
another solid one! Good looking beer too!
Thank you! Cheers!
Great Job once again...STEVE ..😉
Thanks Curt! Hope to be catching another hoppy hour again soon
You think the haze is from the extra protein in the 6 row?
Yeah, most likely
Can’t wait to see more pre prohibition American styles make its way here. I reckon there’s a few more styles hidden to history but certainly waiting to be discovered!
There's also a pre prohibition porter that I want to try!
im going to make this again. im going to use rice this time. im curious how it will turn out
Looks great! I know we strive for perfection, but I'd take a great tasting hazy lager any day.
With all the lagers you've done, I hope you brew a Festbier. So many American brewers make Marzens for Oktoberfest, but I would love it if you gave the Festbier a shot!
It's on the list! Don't know if I'll do it this year but I do want to brew one!
I have a festbier in the fermenter now. Excited to see how it turns out and agree thatm is is a very nice alternative to the Octoberfests we typically see in the states this time of year.
I was wondering how long you let it rest if bottling? I don’t have a keg system. Thanks!
I wanna try this and a Kentucky common
Hey just watched this one, and I have a question for you. I've noticed in your videos, you're always drinking on your porch...nice view BTW. Do you find your beers ever get lightstruck? Do you have a way to avoid that that's in your brewing process? I can't drink my beers outside without this fear.
Oh man I wish I could do a tasting in the rain right now😂 great info Steve, thanks for sharing. These crispy boi vids always make me thirsty!!!
Got two more to get through!! Thanks for watching Brian!
Fantastic as always man! Do you sometimes find it irritating when certain beer styles require themselves to be Brite but the yeast is an awful flocculator? 😅
It is from time to time, but at the end of the day its really just a minor gripe
Nice video 👍
Thanks!
Can someone maybe enlighten me please: what’s the point of a 0 min hop addition, when the wort gets chilled and transferred to fermentation pretty much straight after?
Since you are adding hops as the boil stops you are able to add more hop aroma to the beer since the boil will not be volatilizing as many compounds. There is also a method called hop-steeping/whirlpool hopping where you add hops at slightly below boiling, around 180 or so, which further lets you add aromatics to the beer.
He pretty much covered it above, there is a difference in overall hop character that you can get with 0 min and whirlpool, and its all about the temperature. That low temperature and long steep time brings out all the juicy fruity flavors in hops whereas the 0 min addition really hits the aroma nicely without a huge flavor contribution, and its more characteristic in beers like this one.
i dont mind hazy beer...i always think it make the beer taste better but it probably change nothing i guess
I'd love for you to do a video talking about the diacetyl rest more. Just completed mine on the Octoberfest. Tim it from 58f up to 74 over 2-3 days then rested another 3 days.
During the process i let it come up to 65 rather slow then when i took it out of the water bath it jumped up. That's when i noticed the Krausen, which has mostly fallen but still a few millimeters left and covering the entire top, had started disappearing entirely. The activity was still bubbling every 3-4 seconds as it had been for the days prior to bringing up the temp. Noticed yesterday it had really dropped to every 9 seconds in activity (day 14 of fermentation). Reracked today into secondary and starting to bring temp down to 40 for lagering for a month or two.
Is letting the temp change too fast going to shock the yeast? Does it matter if that swing is up or down? And does it matter when chilling for the upcoming lagering since most activity is already done?
Pulled a sample and chilled it and it's tasting pretty good so far, excited to see how it changes.
Doing too many temperature swings can be bad for the beer (you can observe this effect with regular beer you buy at the store going between fridge and room temp many times), but if its still fermenting it will act differently. If you raise temperature mid fermentation you can encourage the yeast to ferment further, if you crash the beer it will cause them to drop out and cease fermentation or slow down. You won't shock yeast unless you change temp quickly in the first few days of fermentation, and the lagering process is still helpful as it also drops other types of sedimentation out of your beer
@@TheApartmentBrewer so are the yeast still working during the lagering phase or is that more of an extended cold crash?
You have gone from good to great!
Thank you so much!
This grain bill is very similar to the classic cream ale's.
Yup, just a bit hoppier
Well done Steve! The only beer I have made with corn was a Kentucky Common. Ale, not lager, US05, low on hops with Centennial and Cascade. Tasted great!
A Kentucky common is on my list as well, that's another type of beer you rarely ever see in breweries.
what does it taste close to ?
Its pretty unique, I can't really point to a well known commercial example that would be easy to find. Its like someone crossed a Czech Pilsner with an American Pale Ale
Believe it or not, Oregon has some weird alcohol purchasing laws. Wine and beer can be bought at grocery store, but any liquor has to be bought at a state sanctioned (?) store and are not open on Sundays (maybe it was just the county I was in, but it seems so odd for such a 'progressive' state - what with deciminalization of drug use and all)
It's interesting how it varies from state to state. So many of those laws are very old and just haven't been changed.
Switch the yeast to WLP 940 and get a mexican lager? Those are also kinda corny...ironically, so are the gas station Steel Reserve Black labels if you ignore some of the volatiles in the SR - if you want to compare, get an SR pretty quick - I read that Molson is discontinuing them.
Pretty much, you might want to change up the hop selection too, but its close!
Just brewed one yesterday…shit i guess I’ll save this in the books for next time
Its well worth making!
Lots of great information! However you do not need diastatic power to convert cara/crystal malts as they are used for their highly kilned roasts to impart flavor. You need diastatic power to convert adjuncts such as flaked maze, rice, flaked wheat, etc., and in some situations 10L Munich malts, etc.
They do actually have a bit of fermentable sugars that needs conversion from base malts and can't convert themselves
Why do you drink your beer so young ?
I would not consider 3 weeks to be particularly young
American Pilsner was more like a Kentucky Common, which has been killed by over hopped greed driven 'you-can-have-any-beer-you-want-as-long-as-you-want-this-over-priced-shit-beer'... Anyone remember the taste of 'ole' Papst, Falls City, Ortel's 92, etc... Probably not...
New Hampshire, live free or die!