Czech Dark Lager Recipe and Tasting - Homebrew Jar of Destiny
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- Опубліковано 4 кві 2024
- The second pick of 2024 was Czech Dark Lager.
This beer is characterizes as been dark in color with ruby highlights and a malt forward presence. Despite that it is still supposed to be clean and brite tasting with a hint of toast and dark malt that doesn't overpower the experience.
I think we achieved that in this beer. It was very drinkable and the malt complexity was very interesting. A cold lager phase certainly helped this beer out and matured the flavors together while helping the beer drop clear and be free of yeast and particulates.
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www.brew-dudes.com/czech-dark...
You don't need decoction. I won a gold medal in the drunk monk challenge this year with my Czech dark. It was the largest table of the competition.
This one looks fabulous.
I have done decoction and none decoction but used melaniodin malts instead. Equal results so I am gonna continue with that since I dont want to hazzle with 10 hour brewdays.
The jar was really craving some dark lagers. Great job dudes
Same problem with liquid yeast here. Now I always make a starter and only order it during the winter months. If I need yeast in the summer I order dry. Cheers 🍻
I've had generally good luck with liquid yeast. I switched to dry yeast, just to try it, like last year. But, I think I will go back to liquid yeast, I think the beers I make come out better with liquid yeast. I always use Wyeast and if I order online from Morebeer, I get the ice packs with it for shipping. I don't order when it's too hot. And I always do a starter. I mostly use the British Ale 1098 yeast for a lot of different styles. But lagers do take longer to get going. Last time I made lager I was nervous it wasn't going, but then it did ferment slowly and turned out great.
Mike, give Escarpment Labs a try. Their lab is less than 550 miles from you.
A style I've never brewed. Since I enjoy a good Schwarzbier, this sounds right up my alley. And of course we all know of The Pope of Foam, Charlie Bamforth. Thanks Dudes!
I tried decocting once. It was wayyyy too labor intensive for me. And I brew the hard way as far as basic equipment etc. Melanoidin malt is my friend!
I tried Wyeast in the fall. The first pack never expanded. I left the second one for five days before it expanded. Luckily I had a pack of Nottingham sitting around.
"Liquid yeast sucks!" Yes I totally agree. The few times I've used it I just wasn't totally satisfied with it...
Some difficult brews as of late. Loving it.
Damn that looks and sounds delicious guys. Now I'll have to brew one.
Nothing like a good dark lager
I overnight a big order from white labs every year after I plan out my brewing schedule for the year. They pack it very well and it always arrives still cold. If I am buying yeast from the local brew shop, I buy dry every time.
Guys, thanks for doing this style. I’m excited to give it a go as part of my Oktoberfest party later this year. I was a little surprised with the use of that much Vienna malt, but having used it quite a bit in other styles, it sounds intriguing and I might add it to my recipe. Great video as always.
Imperial has a Philadelphia location so it’s pretty fresh in my area (Philly burbs)
Regarding liquid yeast, I’m lucky to have better distribution to my homebrew store, but I’m still paranoid (especially with Wyeast). I always do starters, and if the starter doesn’t have a notable high krausen, I do another one. I overbuilt the starter and pour off a portion calculated to give me 100bil cells in a mason jar, for future use. I also bitter the starters to around 30 IBUs if I plan to overbuild and save, since I’ve had them go sour before if I don’t.
This way, for the cost of some DME and a couple small mason jars in the fridge, I can have my favorite strains on hand, and I know they’ve been handled with care and can estimate their viability. It’s extra work, for sure, but I can bang out a starter during my lunch break while I’m eating.
Hops are not good for yeast. Better to leave hops out of starter.
@@Soupy_loopy hops are fine for yeast. They’re bad for bacteria, which is why it’s a good idea to use hops if you plan to store an overbuilt portion for a long time.
How long was the lag time after pitching? I've been in the same boat with a slow fermentation start so was wondering how much time had passed when you starting thinking about pitching the 34/70.
I am gonna try Fermentis S23 next time I do a Czech brew
That's a good one. It's very consistent.
I'm dying to try Nova Lager yeast... Would you think that would work well with this recipe?