Brew Day - August 29, 2010
3 Dog Lager
This is a light lager which I haven't brewed in over five years. I have brewed this as an ale in the past, so I thought I would give a lager a try. The last time I brewed this with this yeast, my FG was too high. 1.018. I mashed low for 90 minutes, so this should be okay.
15 Gallons
22 lbs. Pilsner Malt
73 grams Hallertauer - 60 min.
42 grams Hallertauer - 5 min.
42 grams Hallertauer - 0 min.
50 grams Mauribrew 497 lager yeast - ( rehydrated )
O.G. - 1.044
F.G. - 1.012
% - 4.2
SRM - 2.5
BU - 20
It started good the next morning. It was quite active the following two days. I went with the yeast manufacturer's advice and fermented this at 60F. I think I could of gone lower, say 55F. I have read other brewers who brewed with this yeast and they have had good success with 50F. I will see how the taste is and if it is clean, I'll stay with 60F. No need to risk a too high of FG. It has slowed down a lot on day 3. The temp was 54F this morning. I set it at 15C and that should be it for awhile. I am doing ad-rest for two days. Since most lager brewers raise their fermenter to 60F, I raised mine to 68F. I am already brewing at 60F with 497 lager yeast, so I don't really know what to do. It is now at 68F with no activity in the air lock. I will soon start cooling it down as cool as I can to get ready to keg it in 9 days or so. I have to be careful not to get any blow-off liquid into the conical. A long hose will do it and I can pull the ss relief ball now and then. I have kegged it and added gelatin. I don't detect diacetyl yet. It does have a smell that I don't like. I am not sure what it is, but most likely a by-product of the lager yeast. Hopefully, lagering will take care of it. I am determined to make lagers. It is sulphur. I will give it a month in kegs and if it hasn't gone away, it will be going in the sump pump hole. The sulphur taste went away, well 90% anyway. Took a long time to clear, even after using gelatin. No whirlfloc isn't helping. The taste is nice. It has a nice, mellow pilsner malt taste. It may need more hops, but using only one malt and a gravity of 42, I don't want to go over the top. Maybe later if I can get these lagers down pat, I will use more specialty malts.
This is a light lager which I haven't brewed in over five years. I have brewed this as an ale in the past, so I thought I would give a lager a try. The last time I brewed this with this yeast, my FG was too high. 1.018. I mashed low for 90 minutes, so this should be okay.
15 Gallons
22 lbs. Pilsner Malt
73 grams Hallertauer - 60 min.
42 grams Hallertauer - 5 min.
42 grams Hallertauer - 0 min.
50 grams Mauribrew 497 lager yeast - ( rehydrated )
O.G. - 1.044
F.G. - 1.012
% - 4.2
SRM - 2.5
BU - 20
It started good the next morning. It was quite active the following two days. I went with the yeast manufacturer's advice and fermented this at 60F. I think I could of gone lower, say 55F. I have read other brewers who brewed with this yeast and they have had good success with 50F. I will see how the taste is and if it is clean, I'll stay with 60F. No need to risk a too high of FG. It has slowed down a lot on day 3. The temp was 54F this morning. I set it at 15C and that should be it for awhile. I am doing ad-rest for two days. Since most lager brewers raise their fermenter to 60F, I raised mine to 68F. I am already brewing at 60F with 497 lager yeast, so I don't really know what to do. It is now at 68F with no activity in the air lock. I will soon start cooling it down as cool as I can to get ready to keg it in 9 days or so. I have to be careful not to get any blow-off liquid into the conical. A long hose will do it and I can pull the ss relief ball now and then. I have kegged it and added gelatin. I don't detect diacetyl yet. It does have a smell that I don't like. I am not sure what it is, but most likely a by-product of the lager yeast. Hopefully, lagering will take care of it. I am determined to make lagers. It is sulphur. I will give it a month in kegs and if it hasn't gone away, it will be going in the sump pump hole. The sulphur taste went away, well 90% anyway. Took a long time to clear, even after using gelatin. No whirlfloc isn't helping. The taste is nice. It has a nice, mellow pilsner malt taste. It may need more hops, but using only one malt and a gravity of 42, I don't want to go over the top. Maybe later if I can get these lagers down pat, I will use more specialty malts.
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