Post
by Barley Water » Thu Jan 26, 2012 11:57 pm
The time related to lagering is gravity related, not really related to the color of the beer (the bigger the beer, the longer you want to lager). I think its a great idea to use the yeast more than once, I do that almost all the time. There is one caveat however, you really don't want to reuse yeast that has just fermented a high gravity beer because it has just been through the wars and may not be in the best shape to do another brew. So, if you are going to do a Vienna lager and a Dunkel, do the Vienna lager first because the O.G. on that beer should be roughly 1.048 as versus say 1.055 for the Dunkel. By the way, 4 liters, not 2, you will end up under attenuated if you just do 2 (been there, done that, got the T-shirt). Finally, as to hopping I would just do a bittering addition with the dunkel and yeah, 25 IBU's will get it. The Vienna can be hopped a little more with some flavor and aroma hops but I haven't brewed any since last year and I've slept a few time since then so I don't remember what the hop schedule was on that stuff. Once you do those brews and they come out well, try a pils or helles, that will give you a very good idea about your processes as any screwup with those styles are really easy to pick out, it will make you a better brewer. One more little tidbit about lagers, get your wort down to about 48F before you pitch, the bad yeast by-products which mess up the flavor are generated during the lag phase when the yeast is muliplying, to keep these down you want to start with a low temperature. Anyhow, good luck and have fun.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
