Vienna lager

[mysterio]

That's Schwartzbier. Vienna lager is more of an amber lager.

[tangoman]

That's Schwartzbier.

That's The Terminator

[delboy]

Cheers seveneer, did what you said.

In the end had 5 gallons at 1052 just what i was expecting

[Seveneer]

Good work Delboy.

/Phil.

[PGSteamer]

That's Schwartzbier.

That's The Terminator

That deserves a couple of

[delboy]

I know people are addicted to piccies on this forum and no brew day thread is complete without at least one.

I used 2 whirfloc tablets on this batch mainly because i had a new tub of them and this being a lager i wanted as little haze as possible.

I stuck the hydrometer sample into the fridge overnight at 4C so if there was going to be a chill haze it should have went cloudy (unless the haze only forms during the fermentation?).

Anyway a few pics






The few wee clumps of stuff visible in the second zoomed in pic are bits of break material that i disturbed lifting the hydro out.
Hopefully this bodes well for a haze free beer at low temps

[PGSteamer]

Very nice pics. Superb colour and clarity

And is that a bottle of Brooklyn lager?

[delboy]

And is that a bottle of Brooklyn lager?

It is indeed, although it just happened to be there its actually what inspired me to try a vienna type lager, although its quite a lot darker so it has a hell of a lot more vienna in it than mine i would guess.

[niall]

No clarity problems there and I agree Brookly Lager is wonderful stuff

[iowalad]

Whirlfloc does the trick again!

[roger the dog]

Great pics of a great looking brew Delboy

[delboy]

Wee update on the progress of the lager, this morning i took a hydro reading and its dropped to about 1020, from what others have said about diacetyl rests i've taken it out of the fridge and moved it to under the stairs at 17-18C. I plan on leaving it until friday and then bung it back into the fridge to slowly bring it down to lagering temp.
Does this sound about right???

I was surprised that it had fallen from 1052 to 1020 in only 4 and a half days and not the average 9 days ross had mentioned.
However i did pitch two packets into it when it was warm (15-16C) and then bung it into the fridge (i probably never got it cooled down quick enough).

I also noticed this morning that the wee fridgemate is out by about a degree so when it said 12 C it was actually 13 C in the fridge (no biggy just need to factor this in for next time).

Also because the temp differential was +/- 1 a lot of the time the fridge sat at 12 C which was in fact closer to 13 C, long story short i think this was largely fermented at 13 C and not the recommended 11C.

Would this explain the rapid gravity drop, and will it make much difference to the final lager???

[Seveneer]

Wee update on the progress of the lager, this morning i took a hydro reading and its dropped to about 1020, from what others have said about diacetyl rests i've taken it out of the fridge and moved it to under the stairs at 17-18C. I plan on leaving it until friday and then bung it back into the fridge to slowly bring it down to lagering temp.
Does this sound about right???

Personally, with my limited experience of brewing lager (2 batches), I'd have left it to get down towards 1.014-12 before going of for the diacetyl rest.

With the lagers I've brewed I didn't get diacetyl until they'd been in the lager fridge for 3-4 weeks. Then it just takes over so I take the keg out and leave it at room temperature for 2-3 days and it all clears up.

Like I said though, I've only brewed a couple of batches so not a great deal of exerience.

/Phil.

[delboy]

Cheers seveneer,
I thought i read somewhere that you performed the diacetyl rest while there was still fermentables for the yeast to consume (expected FG is 1013).
Ross gave me a brief outline of his typical schedule, 9 days (typically) at 11C then when its reached 1020 raise it to 18 C for a few days for the diacetyl rest then cool to lagering temp.
I really don't know if im doing the right thing, but i suppose it'll be a learning curve either way.

[Seveneer]

There'll still be enough yeast left to absorb the diacetyl even when it reaches 1.013. I don't think it really matters too much when you do the diacetyl rest but I've certainly had no problems doing later.

/Phil.