Kellerbier help
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Irish moss
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I drink most of my lagers young (like keller beir) and often enjoy them start to finish. I do love watching them clear and enjoy the small nuances of the taste as it mellows. I did a late oktoberfest last year and did not like it young (changed my procss to see the effects and was disappointed - but also convinced that decoction matters!) - lol. I still have it on tap and MAN - it is 10x better with some lagering time! Took nearly 12 weeks to get it to the point where I LOVE it. So, I now know that if I shorten my brew day for an Oktoberfest, I need to lengthen my lagering time... lol
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I haven't mad an Ofest lately but when I did I always liked the better after lagering. Maybe its the lightness of the pilsner malt
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I have found that too. I have had beers that were "meh" and went to spectacular in 4-6 weeks of lagering. They're even better when they start out really good and lager for 6 weeks or so. Delicious!
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I haven't enjoyed drinking the young, "Keller" versions of a lager.
To me I always get a bite in them that's not pleasant.
Even using Biofine to speed up the process helps, but I still think the lagers are best after lagering for a while.
We'll be making our Festbier at the shop in the next month to be ready to serve in September.
To me I always get a bite in them that's not pleasant.
Even using Biofine to speed up the process helps, but I still think the lagers are best after lagering for a while.
We'll be making our Festbier at the shop in the next month to be ready to serve in September.
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This is why I think yeast choice may play a part. When I taste most IPA or other ale yeast I'll get that yeast bite. Even some larger. But this beer I am not. Wonder why. Maybe the hop yeast combo? Speaking of the yeast this particular beer was pitched with 1 sachet diamond lager and 1 sachet MJ Bohemian lager. Only because that's all I had. Now I'm curious about that
