Excellent videos, thank you for sharing. I am watching you from Brazil!! I have a question about the whirlpool; do you add the hops right after the flame out and let the temperature drop to 80 degrees, or do you lower it first and maintain it at 80 degrees?
Great video, ordered the kit from the malt miller. Going to have a go at making my first yeast starter. You mentioned your starter is 2.3L, do you pour the whole thing into the fermenter or do you tip off the wort and just pour in the yeast? Also what temperature do you keep the starter at while it starts to ferment?
Hope it goes well for you! I ferment the starter at room temperature, when it is no longer showing activity allow to settle (chill if you want to speed this up) and just before pitching gently pour off most of the liquid, I leave roughly 500ml in the flask which I then swirl the yeast up with and pitch. If you have chilled the starter down then let it warm up slightly before pitching to avoid temperature shock for the yeast
I'm currently drinking my way through my keg of SmellsLagery! and can't wait to brew this one when I recommence brewing (outdoors) in the Spring. Much as I enjoy brewing and drinking ales I find German and Czech lagers to be the nearest thing to perfection.
Great to hear you are enjoying that recipe! I think I do get the most satisfaction out of a successful lager brew even though I still love doing big hoppy pales and IPAs!
I tend to step more, 50' 63' 72' & mashout at 78'. The 50' is a protein rest, you can even add an acid rest at 25' to 38' for 10 mins. It mirrors a decoction mash, without the separating and boiling drama. :)
I think it could take an even bigger whirlpool addition and I would also like to try some alternative hops and maybe using whole leaf as I see a lot of traditional breweries swear by them. Not sure if those would be improvements but definitely something to experiment with!
Followed the hopping rate from the Mean Brews video so should be consistent with what other people are doing for competition beers but that might be a bit higher compared to similar commercial recipes etc, tbh I think I could have gone a bit higher with the hops and still been in style but the noble varieties are always pretty subtle. No chance its lasting til summer even if it is cold 😂🍻
Looks like a great brew, enjoy that one!
Looks lovely great vid as always cheers 👍🍻
Getting ready to brew a german pils. On the search for a house repice. Thanks for your tips
Your advice on healthy yeast pitch is important, I think especially as you are largering. Looks great, well done
Excellent videos, thank you for sharing. I am watching you from Brazil!!
I have a question about the whirlpool; do you add the hops right after the flame out and let the temperature drop to 80 degrees, or do you lower it first and maintain it at 80 degrees?
I lower it first to 80c but dont usually make any effort to hold it there it will usually drop to around 75 after 20m
Thanks for the shout out!
Thanks for the great recipe resources 👍🏻🍻
Great video, ordered the kit from the malt miller. Going to have a go at making my first yeast starter. You mentioned your starter is 2.3L, do you pour the whole thing into the fermenter or do you tip off the wort and just pour in the yeast? Also what temperature do you keep the starter at while it starts to ferment?
Hope it goes well for you! I ferment the starter at room temperature, when it is no longer showing activity allow to settle (chill if you want to speed this up) and just before pitching gently pour off most of the liquid, I leave roughly 500ml in the flask which I then swirl the yeast up with and pitch. If you have chilled the starter down then let it warm up slightly before pitching to avoid temperature shock for the yeast
Thanks for the advice! 👍
I'm currently drinking my way through my keg of SmellsLagery! and can't wait to brew this one when I recommence brewing (outdoors) in the Spring. Much as I enjoy brewing and drinking ales I find German and Czech lagers to be the nearest thing to perfection.
Great to hear you are enjoying that recipe! I think I do get the most satisfaction out of a successful lager brew even though I still love doing big hoppy pales and IPAs!
You can always substitute it with a kveik yeast, it makes a cracking lager
😂 Bellend!
I tend to step more, 50' 63' 72' & mashout at 78'. The 50' is a protein rest, you can even add an acid rest at 25' to 38' for 10 mins. It mirrors a decoction mash, without the separating and boiling drama. :)
Looks great. I watch Mean Brews also. I just need to quit messin around and brew some of his beers. 🍻
The recipes all look great tbf get on it!
Looks like a smashing pils! Is there any improvements you can think of?
I think it could take an even bigger whirlpool addition and I would also like to try some alternative hops and maybe using whole leaf as I see a lot of traditional breweries swear by them. Not sure if those would be improvements but definitely something to experiment with!
As I can only use dry yeasts would NovaLager yeast be suitable for this ?
yes it would but my personal preference if going for a dry yeast would be 34/70 or similar, WHC Einstein, Lallemand Diamond etc
@@DudesBrews interesting thanks - but ok think I will go back to 34/70
Made me thirsty! Alot of hops for a pilsner? Keep the keg for summer - proper lagered then.. 😂
Followed the hopping rate from the Mean Brews video so should be consistent with what other people are doing for competition beers but that might be a bit higher compared to similar commercial recipes etc, tbh I think I could have gone a bit higher with the hops and still been in style but the noble varieties are always pretty subtle. No chance its lasting til summer even if it is cold 😂🍻