Kellerbier help

[Brew Cat]

Now this is a beer I have never actually brewed purposely. I do my lagers under pressure and start drinking from the fermenter before they are completely clear. Am I drinking a kellerbier and not realizing it? Figured I should learn more about the style

 

[HighVoltageMan!]

I do the same thing.

My understanding is a Kellerbier (or Cellar Beer in English) is a lager that is really fresh and likely has yeast still in suspension. It was usually drank by the brewer from the fermenter or bright tank in the cellar before lagering was complete, hence the name.

I spund, so as soon as it cold crashes, I start tasting samples. If it really good from the start, I know I have a great beer (usually followed by a full pint of it). Sometimes it can be a dud at first and then turn for the better in a matter of weeks. Typically there is more sulfur in the fresh lagers and the yeast adds a tartness to the finish.

Kellerbiers are interesting and often really good, but not everybody likes them.

 

[Brew Cat]

Another benefit of pressure fermentation. I would imagine yeast choice is important then. I have a German lager going now so I'll have some kellerbier shortly.

 

[HighVoltageMan!]

I would imagine yeast choice is important then.

I suppose. I do notice that fresh lager made with 2124 is really good fresh. There is a Kellerbier category in BJCP, but never tried entering one. I would really love to visit a German brewery and go downstairs to take a sample or two.

 

[Sandy Feet]

Another benefit of pressure fermentation. I would imagine yeast choice is important then. I have a German lager going now so I'll have some kellerbier shortly.

I wasn't real crazy about my German lager initially. Another week in the keg, and it was damn good, and it is just plain awesome right now.

 

[Josh Hughes]

It’s a super broad category especially in Germany. Fermented cold, sounded like, less co2 than a normal lager and lagering is only a short time until the keg is needed. More hops usually. Most are cloudy but not all. Craft beer and brewing magazine had a nice article last month. Seems zymurgy or BYO did lately as well. These talked to German brewers.

Basically it’s a German lager drank fresh before it’s a clear clean lager. From my research. Some are even bottled now.

I’ve purposely split a batch one keg to lager and one to drink after a few days. I love it fresh.

 

[Sandy Feet]

When I researched the beer I made, they wanted to hop it up a little more because it was in the 6% range as an export. Did they say if the reasoning behind the hops was the same?

 

[Brew Cat]

Kellerbier

My German lager from the fermenter

 

[Brew Cat]

Tastes good to me

 

[J A]

I have the amber version. Pilsner, Munich and 5% CaraMunich with the Apex Munich Lager yeast...it's starting to clean up but it's very reminiscent of a really clean Belgian Pale at this point. It's starting to get a little more of the Pilsner malt in the nose but it didn't really attenuate as well as I would have liked so it's coming off a little sweet in the glass. I expect that will change a little as it clears.

 

[Sandy Feet]

I'm getting close to the end. Mine is 74% Pils 18% Vienna 8% Munich

 

[Sandy Feet]

I guess the Germans figured out something because those simple, clean beers are just tasty as hell, and even better on the homebrew level. I also want to do another simple Vienna Lager at some point because I was blown away at how good that was for being so simple.

 

[Brew Cat]

What goes around comes around

 

[Brew Cat]

Well last October in Mainz I was drinking federwiesser . I guess that's along the same lines except that federwiesser is still actively fermentimg and made from must. Now my kellerbier is finished fermenting but now I'm thinking to try the next one earlier. Of course I will need to tighten the spunding valve.

 

[Josh Hughes]

My “Biergarten” I’ve been drinking was the Franconian type of Kellerbier. Of course it’s now quite clear. I was 60/40 pils to Munich and 30 ibu. My typical for that is 70/30. It I was low on pils.

 

[Sandy Feet]

My “Biergarten” I’ve been drinking was the Franconian type of Kellerbier. Of course it’s now quite clear. I was 60/40 pils to Munich and 30 ibu. My typical for that is 70/30. It I was low on pils.
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Me and lots of Munich have issues with FG, so I backed the Munich down on this one and found the balance I like. I can do Porters up to around 16%, but I don't like going higher than that. Josh, yours does look awesome.

 

[Brew Cat]

well tomorrow I'll need the fermenter so need to transfer my G Pills to a keg. I'm going to just serve it no lagering

 

[Josh Hughes]

That’s more accurate anyway. They would transfer out of the fermenter. Just serve young

 

[J A]

well tomorrow I'll need the fermenter so need to transfer my G Pills to a keg. I'm going to just serve it no lagering

I've used Bio Fine to good effect but having to move kegs around might defeat the purpose. Also, it seems to work best in Corny kegs rather than the 1/2 barrel size. I've kegged both at the same time and the bigger keg took much longer to clear. At a production level of any size, you'd have to use a brite tank for a few days to make it work.

 

[Brew Cat]

I've used Bio Fine to good effect but having to move kegs around might defeat the purpose. Also, it seems to work best in Corny kegs rather than the 1/2 barrel size. I've kegged both at the same time and the bigger keg took much longer to clear. At a production level of any size, you'd have to use a brite tank for a few days to make it work.

I don't want it to clear. That's the point. I don't have any problem getting my beer to clear. I don't use biofine or gelatin. Just use a little IM in the boil. cold crash. I did use the IM in this maybe next time I won't. I hav'nt exactly cold crashed but did drop it to serving temperature to drink out of the fermenter.