Making My First Batch of Lager: Vienna Style
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- A Vienna Lager recipe and walk through of what it's like to brew your own lager at home.
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Congratulations, I did my first lager last february as well! But I could not help myself and started drinking it by the 3rd week of lagering (1 week primary fermentation and 3 weeks in the bottles). It tasted fine and, before I knew, it was gone. Now I just want lagers in my fridge. Cheers!
The main reason I subscribed to your channel is your passion about beer. I mean you really enjoy making and obviously drinking beer, whenever I watch your videos I have to be drinking beer! I just feel the need to do it since you are enjoying yours so much. I'm starting to go pro at brewing (business) in Mexico City and I defenitely relate to your passion. If I ever go to US to wherever state you live It would be a pleasure to have a nice conversation while drinking some ales! Good luck!
cindybin2001 You are EVERYWHERE. I'm always impressed when I see you in a different platform. It's always the exact same message too. I'll toast you with my next beer 🍻
Many Mexican beers are really Vienna Lagers...
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Lager's are challenging for sure, however drinking them is great, especially when they turn out according to plan. Lots of yeast cells are an absolute.
Dear Larry, I'm from Paraguay and I'm writing you because I found very useful every one of your videos to make my own beer. So, thank you so much! Cheers!
Andrea.
If you want to warm up your fermentation chamber a little, i've gone to the pet store and gotten a lamp and infrared bulb used for reptile cages and placed that in my fermentation chamber during the cold months to still warm it up to fermentation temps during the colder months. You can usually flip around your temperature controller (a switch on the controller) to turn off when it hits the heat ceiling you're looking for instead of turning off when you hit a cold floor. Hope that makes sense.
The infrared IR bulb is important since it won't have the harmful UV light for the beer.
Also I like this video a lot since it ties in many different things and you easily direct people to the other subjects you covered without diverting from the main goal of the video. Good stuff.
I do something similar, I put a heating pad plugged into the inkbird and into the freezer, so I can maintain any temp. The hot/cold controller is key!
If only you knew back then about pressure fermenting lagers at room temperature along with gelatin finings, yes I watched your video on pressure fermenting and are now making lagers within 12 days, i do mine in a corny keg then do closed transfer into another keg, it's the middle of summer down here, even though it's been unusually cold up until now, I have commented on your quick lager video before, both myself and my friends are totally hooked, cheers 🍺
Oh yes. If only I could go back in time and tell myself about pressure fermentation. I may have already known about it but didn't yet have any pressure fermenters since they are a more recent thing. I don't recall there being any/many back then. I love making lagers now though.
I thought that was very informative. Thanks Larry.
The 19 thumbs downers just still aren't getting it. I'm at the point of wanting to try to lager, but after some reading and some TH-cam.... I think I may try spicing things up, tossing in coffee and bakers choc. , bottling with honey.
Any way you look at it, homebrewing is awesome. I appreciate the time you took so share this.
A 60 watt light bulb in one of those cheap aluminum reflectors (Home Depot for about $5) put into your kegerator will help warm it up. You can change the bulb wattage to suit your needs. Used in conjunction with h you temp controller to keep it from getting too warm, it should allow you to dial in very accurate temperature range. Loving your videos. Thanks for all the hard work.
Great video Larry! Laughed out loud at the weeks of waiting montage.
also, for clarity check out brulosopher for adding 1/2 tsp of unflavoured gelatin at 10C when cold crashing. Clarifies is beautifully in not time at all!
I did a lager in 6 weeks total. 1 week primary. 3 weeks in the fridge(1 of which it actually froze, cleared right up though), 2 week carbing up in bottles. Turned out really clean and crisp like something you would buy in stores.
Great video. I just built up a yeast starter following a similar method to your video. I'd suggest decanting off the "beer" off the yeast starter for these big starters. The "beer" in the starter isn't good at all and at 1 gallon it's quite a large addition to the good wort you're wanting.
I just did my first lager today; a Munich Helles. It's a process that's for sure. Cheers.
I always pitch all of my starters, I only use Briess Light DME and BeerSmith to calculate the starter ratio. I make 4 liter starters for my 12 gallon batches with one yeast pack and a stir plate. In BeerSmith I tick off the box that says add starter to bottling volume.
Helles is in at the deep end! Prb the most challenging style to brew. Maybe try a Munich Dunkel or Bohemian pils?
brew a lager and an ale on the same day then you'll have beer to drink while you're waiting.
Great video Larry. Maybe Irish Moss would've helped with the clarity?
Great video Man.Well done.I’ve read that Diacetyl is acceptable in a lot if not most ales,a lot of lagers also.Pilsner Urquell,my favorite pils/lager is supposed to be full of it.It definetly doesn’t bother me in that beer.
I haven’t done a lager myself yet,but you have inspired me.I have 2 fermenter fridges.I might just dedicate one for lagering.
BEER-N-BBQ by Larry I’ve never heard of that one.
It’s probably not available in Ireland,thank God :)
I’m going to pick up a fast ferment conical soon,my first beer will be a Lager/Pils possibly a Heineken clone.Thats the plan anyway :)
wow, allot of work + time.
I have not forgotten about you Larry, I built the controller for ya last night, gonna ship it out as soon as I can. the video for it should be sometime this week.
really enjoyed this video Larry! very entertaining
-Bobby
I have found that you can lager beers in the keg after carbonating at 65 degrees F. If I ever have a beer that isn't just right I pull it out of the kegerator and set it aside in the basement for a month or two and forget about it. But I brew a lot, 12 gallons typically. Agree with you on lagering, just go buy a 6 pack if you want crisp carbonated water.
I really enjoyed this beer the first time I made it. About to brew this again except this time I'm using omega lutra yeast and fermenting at 70f
I make all my lagers including Vienna under pressure at around 70F. Haven’t tried that yeast yet though.
@@BEERNBBQBYLARRY you should try some kveik strains if you haven't already!
I make Lagers but skip the Lagering, I just force carb, drop to 32ish in the keg, pour off the crash, and it's perfectly delicious. Maybe not the clearest, but the taste is great, and with simple lagers I dont notice a flavor change over months stored near freezing in the keg.
It looks like you just have the cold outlet plugged into the Inkbird? If you want to get the temps up you need a heat source. I use a cheap Walgreens heating pad plugged into the hot outlet and placed against the inside back wall of my freezer, helps get those temps(if needed) and makes use of the Inkbirds full features. Love the vids, One the best Beer vloggers out there.
Wow! I had no idea that all of those other videos were building up to this one. What a great resource for teaching new brewers (or just those new to lagers)! Really well done, Larry! :)
Lagers take about 3 weeks to ferment. carbonate 1 day on keg, or a week in bottles. You can drink them straight away, ,and are pretty good also. I Usually make so much in one batch that there is always a good amount that can mature properly. Make another one and u suddenly have more and more mature lagers if that is your fancy. The cooler they are stored, the faster they will become clear, and you can start tasting the clean maltbase.
@@BEERNBBQBYLARRY Great. Homemade lagers are always the best.
Great video. I feel your pain I'm fermenting a larger now. I use the set it and forget it method. LOL good thing I have some homebrew left from my last batch.
yup this style of lager is for the next brew day!
Dont know if you've seen the brewjacket immersion pro or not but it makes lagers easy especially during the fall, winter, spring brews.
Great video! Recently found your channel and have enjoyed everything I've come across. Keep it up!
One thing I'll mention is you can definitely lager in a keg. For lagers I typically primary for 2-3 weeks, do a diacetyl rest for a few days, then rack right to the keg, leaving as much trub as possible behind. The keg goes in the kegerator unmoved for as long as I can stand it, usually 1-2 months. After that, pour off a pint or two of sludge and you're golden.
As far as I can tell the only difference between lagering in a secondary or a keg is just a smaller footprint in the kegerator (or whatever you're using for refrigeration), so you could have a lager tucked away while still serving beer on tap. Works great if you've got the room.
I put a coopers lager in my mrbeer turned out great.
Great video, Larry. I'm looking into getting into the occasional lager soon and I appreciate your insight from your experience. Cheers!
good job, i need to brew a lager too. no excuses for me because i have 2 small chest freezers lol. ps i just use a cheap small blow dryer for my hot side with my inkbirds... works like a champ.
BEER-N-BBQ by Larry , i set the temp differential at 3deg. keeps things tight on those cold nights in my garage.
A lager doesn't need to take 3 months per-say. (Check out brulosophy.com/methods/lager-method/).
Also, I wouldn't leave the probe open-air like that. You can tape the probe against the side of the vessel with some styrofoam insulation to get a better temperature reading. I have put my probe into a jar of water in the fermentation chamber (idea is the water temp will fluctuate similarly to the vessel over the long-run). I have also bought a thermowell, which will probably work with your carboy cap in the video there. The only caution I would take with the latter idea is to set the target temp slightly higher, as the probe being in the thermowell in the center of the beer will often cause the chamber to overshoot the target temp.
Hey Larry! Pls tell us what should we use instead of 'hop' bcoz we don't find that in India and wanna have the same taste as hops give in beer 🍻
Thanks Larry. Made my first lager based on your recipe too! And glad I get the same clarity as you did, a little improved with gelatin. Its sure a delicious recipe.
Vienna is my favorite lager style. It's great year round.
for my lagers, I bring the temp down as far as I can go with a regular immersion chiller, then drain into a glass carboy and put in my freezer until the temp stabilizes, from 75 to 55, only a couple hours, then pitch
I'm going tho be making a yuengling clone in the next week or two, going tho be my first lager and 3rd batch of homebrew. enjoyed your video.
Hey mate, Im in the same boat as you. I have in my fridge two fermenters lagering away..so far it's been a month lagering. I have always steered clear of lagers as I dont like waiting too long plus I dont like to have my fermenters held up to long as I like to brew regularly. I did a 40L batch of lager and split it into two batches of 20L. In one I pitched Mangrove Jacks Bavarian Lager and in the other Safale 34/70. From hydrometer taste tests I would say I am more fond of the flavours in the 34/70. My grain bill consisted of Pils, Munich Light, Wheat and a touch of Melanoidin..I used only Perle hops in it. ABV is around 4.9% I can't wait to try it to see if it was worth all the effort! There is also a yeast out which has all the lager characteristics but does not require lagering, it's Mangrove Jacks M54 California Common - Give it a whirl! Great video mate :D Cheers, Matt
I love M54 cause I can make a lager, I have 0 space for a traditional lager. and my first attempt got so badly infected I had to toss a $100 fermenter.
Would have decanted that. Lots of nasty DME is going to change the taste and quality. Good video!
So Larry, did you add the 3.44 qt of water and then drain the entire volume in the mash tun, then rinse the grain bed again with what you had drained? Did you heat the liquid further before adding it back to the grain bed? Can you talk me through that portion? Thinking of replicating this recipe this weekend.
It is not necessary to use a fridge and temp controller to make a lager. For your viewers: if you want to make one without investing a lot of money, try using a swamp cooler and rotate frozen bottles. Use a temp-tolerant yeast such as 34/70. Finally, you can be drinking a lager after just 3-4 weeks (similar time frame as an ale) if you keg and clarify with gelatin. I've had great success making lagers utilizing these methods, even in the summer months. Cheers!
blahasdf2
I am fermenting a larger right now. Actually I bought a kit and did not realize the brew shop gave me a package of Kolsch Larger yeast so I put my fermenter in a 80 quart cooler filled with cold water and rotated ice packs in it 3 times a day and the temperature stayed within 54-60 F (12-15C) not sure if I will do a secondary or just cold crash and keg. I am with Larry however in thinking that the Ales are easy to do and taste great so this will probably be my last Larger as well.
The Brulosophy blog has tons of experiments in this vein, and has proved that lagering techniques (and other time-accepted hand-me-down methods) have frequently been overstated and do not affect the quality of your beer as much as thought for generations.
Apologies for a novice homebrewer question but what is an aeration stone and why do you use it? Great video as always. Cheers!
You have to decant the yeast starter. Otherwise you get off tastes. Spesially in light beers. Thats common knowlegde where I'm making beer. Norway.
Lol great video man. Would have been funny if each week whilst you were waiting your beard got really long.
I didn't realise lager was so tricky to make, I'll probably stick to ale too!
@@BEERNBBQBYLARRY love the channel man keep it up, just starting out with a puny 5 gallon kettle myself. let's see where it takes me!
i really liked your series of homebrewing 101 and I liked this one too. for a completely beginner like myself, what starting kit would you recommend? thank you in advance, Larry.
awesome video man thay is a great color and it looks really good
13:09 what did he say there didn't catch? why i need to put it back to fridge and wait after carbonation?
Nice chiller !!
Lagers are great, but time and resource-wise there are too many great beers to make that do not require lagering. Would have been nice to see you split the batch and use ale yeast on half and check the difference. US-05 is a heck of a yeast.
FYI the word diacetyl is pronounced die-ah-cital, not dia-see-tal. This is because it is Di for two and acetyl as in the chemical functional group similar to acetic acid aka vinegar.
Hi Larry, can you make a video on batch sparging? Since I switched to do this from fly sparging my efficiency has been horrible. I have done it in two steps like you indicated, but it does not seem to help.
I love the inkbird temp controllers. You might consider setting the temp probe in a jug of water to avoid rapid swings in temp you will get hanging in the air. Even better consider a stainless thermowell that will fit down into the carboy to measure what is actually happening in the fermentation (usually warmer by several degrees). Here are some thermowells available www.brewhardware.com/SearchResults.asp?Search=thermowell&Submit= Even if you don't continue brewing lagers that temp controller will be nice to dial in your keggerator for your ales, I like mine at 48F. Cheers!!
Awesome video, thank you. I've read recently theories that lagers may not need lagering. Simply ferment at lower temp, then raise temp to finish, and then immediately cold crash to terminal (say 35F) temp prior to racking (all in say 2.5 to 3 weeks). I'm afraid to try it. Any thoughts? Thanks.
Can you just larger in the fridge after its bottled. During bottle conditioning?
Well done! Looking forward to more home brew videos! Have you done any wheat beers on your channel?
Mm Mt hood? Crystal for hallertau? Your beer is always way yellower than mine with same grain bill.
During the Lagering Stage it would have been funny to see you gradually grow a phony long grey beard each week until Week 5 where you're just sorta over it already. THAT or at Week 5 it's a skeleton with your clothes on...and the beard. Yes, I drank 3 1/2 homebrews before coming up with that... I really enjoy your videos. Keep up the good work. Cheers! - Vin
Nice job. They do take forever, which is why I've held off so long. Gonna try one this year and I'm sure it'll be a one off.
Awesome video larry! Me being a novice brewer, your videos have helped me a great deal and I thank you for that! I do have a question for when you're lagering/crashing. What is the best method to avoid suck back from your airlock? Even with slowly decreasing the temperature daily it still seems I can't avoid that problem.
@@BEERNBBQBYLARRY good deal, thanks!
is the whirlflock tablet optional or is it absolutely necessary??
Congratulations!
Great stuff guy! awesome!
Hi Larry! After making this beer of course you learned a lot but... Would you say it is worth the time and care when comparing to some light ale? I mean flavorwise... I'm not saying there's an equivalent ale but did you notice any awesome taste or character you coudn't get by brewing an ale? Thanks!
So ale is easier quicker and just as good then? This was a nicely did video but your tasting was perplexing to me its like maybe you were disappointed? What was the ABV on this? In your opinion was it worth all that effort for a home brew?
Ale is easier to ferment. Whether it's better than lager is a personal preference. The recipe should be listed in the video description including ABV and other outputs.
I'm not a fan of waiting months and risking spoilage to drink the finished beer.
I have since changed how I do lagers I no longer use refrigeration and instead now use room temperature pressure fermentation. I have a playlist on lagers and pressure fermentation including doing this same recipe as a pressure lager: th-cam.com/play/PLJGQZwp3xofuwZis2x9mgp9UXLozknHbD.html
why do you boil for an extra 30 minutes before the 60 minutes?
Great video.
It seems to be very tough to prepare in India,Can u upload a simple preparation of lager beer .....
BEER-N-BBQ by Larry
Ur right,
But in India we don't get these ingredients.....
Hey Larry! Thanks for the great content and insight you provide.
Could you tell me what that ribbed, green plastic tray is from the start of this video? Does that play a role in your sanitation process? Thanks!
Great video! I've a helles fermenting at the moment myself! Can I ask if you had reached terminal gravity before you racked to secondary or did you do it on time only? John Palmer recommends commencing lagering at 75% attenuation while others recommend FG. What did you do?
Been so long, but I think I fermented it out like I always do for any beer style. Then I lagered in another vessel. Maybe there are notes in the recipe linked in the video description.
I’ve since quit doing traditional lagering and now use pressure fermentation and gelatin fining methods.
@@BEERNBBQBYLARRY You're a legend Larry! Thanks for taking the time to get back to me!
Hey Larry! Can you tell me what O2 tank you use? I tried to look some up and allot of people are using non-reusable tanks that they get from Home Depot. Norther brewer or midwest supplies don't have any information about the tanks but you can purchase the wand and diffusion stone. What do you use and where do you buy your supplies?
how is the inkbird temp control holding out?
Damn bro I want some of that brisket from the intro for real. Check out the strong stir plate game
What kind of yeast do you use for making lager?
Lookin' Good!
The way I see is if you’re going to do a lager use a syrup saves three weeks . 👍🏻
Hoes does using liquid malt extract save three weeks?
Did you buy the kegerator or did you make it?
Great video! Would it be possible to hook up a heat wrap to that temp controller to get the temps warmer for the diacetal rest?
BEER-N-BBQ by Larry even just a $11 Lasko heater on Amazon works like a charm.
Larry, could you do a video brewing a Baltic porter? Either using ale or lager yeast? I just got my mini fridge and inkbird 308. I would love to learn more about lagering and or cold fermenting ales. Also, I was looking at my available malts and was contemplating a 9# pilner malt and 1# briess 10l, with one once of saaz at 60 and 1 ounce hallertau mitterfrueh at 0 and doing a 2 stage lagering with American lager yeast with a 2 stage starter. How do you think it will turn out?
I have a nice porter recipe. If you are interested I think you will enjoy.
Frozen pale lager - have you ever drink something better?
larry can you post a link to your temp controller
I am getting ready to make some lagers for the first time as well. How far ahead of time did you make that starter, and did you ferment the starter at lager temps as well? Was wanting to make it far enough ahead of time I can cold crash and decant before pitching.
Gonna make 2 batches of lager in back to back brew days, gonna try this recipe as well as a bohemian pilsner.
@@BEERNBBQBYLARRY thanks 8ll watch it
This Brew came out great, really itching to make another bohemian pilsner and Vienna lager!!
wow what a beautiful looking beverage. awesome video :D Just wondered if you use nay kind of fining with your beers ?
I am kinda with you, I dunno if the effort is worth it. I just wondered if you have ever tried gelatin or filtering or using a PVPP and silica gel like polyclar 730 and what kind of results you got.
sure thing :D
Hey Larry, why don't you let me come over to your house so I can watch you brew the lager and drink some at the same time.
Perhaps next time you could try fining with gelatin, you will find an appreciable difference in clarity.
Fining is cheap and very effective, having the chest freezer is a definite with lagers and very difficult without.
im telling you larry.....build a glycol chiller. my last 5 beers have all been lagers because of this amazing cooling device. i swear by them. itll bring 70 deg wort to 45 deg in an hour, and hold it there indefinitely for as long as you want...plus if its made with a window AC unit, it is usually very compact.
Fantastic video. I've got the same problem, no real space to lager. I've recently acquired the ability though, and look forward to making my first lager. Good videos you have here, keep them coming! Cheers!
Great video, realy got the fealing to try out brewing a lager after watching this. Just a question, how long did you cold crash the beer for? For me it hasn't realy worked out, might be that I don't get the lowest amount of temperature or that I doesn't let it chill long enough.
@@BEERNBBQBYLARRY I'll make sure to check them out! Thanks for a quick reply!
hahahaha wekk 1,2 3,4 and 5. nice!
youre an engineer....build a glycol chiller! both me and my brother ( his youtube page is klebbenator..he shows off his ) have made ones out of window mounted AC units. fun times!!
BEER-N-BBQ by Larry :) Hi, how are you? Would you mind to give me pointers how to carbonate this lager in bottles. Thank you very much
@@BEERNBBQBYLARRY Thank you
Thanks for the video! I'm curious about your beer aeration (with the stone). Did you make some test with and without? Currently I only shake a bit, and I don't think I got an issue for now. Curious to know your opinion :)
@@BEERNBBQBYLARRY What do you use exactly? It's air, right, not only oxygene? I found an aeration stone from brewferm
Lowes has that exact red bottle he used and the regulator with an in-line filter you can find on amazon.
Edit*- Be sure to get the .5 micron metal stone.
Larry, was it really worth the wait? I have never lagered. I love ales and sours! Cheers
@@BEERNBBQBYLARRY I agree! If i am holding up equipment it will be a sour! Sours cost a fair price per 500ml bottle. Going to attempt a sour next week. Thanks for the video!
Try WYEAST 2112 Larry. The fermentation temps are much higher. Cheers!
A toothy lager with good flavor is under rated and hole in the market.
Which brand munich (srm/lovibond/ebc) did you use?
BEER-N-BBQ by Larry thanks!
Hi Larry, recently came across your channel, instantly subscribed :) . One question during the yeast starter prep why control the oxygen exposure? Should not open fermentation let the yeast grow freely before pitching it into the actual wort?
What's up with the Crocs dude?
@@BEERNBBQBYLARRY they're full of holes so how can they be water proof?
@@BEERNBBQBYLARRY lol, I love my Crocs, I have 2 pairs, one with holes ones without(for winter) Great videos BTW.
sweet crocs
Nice!
I wish this nice heavy tongued man lived somewhere aroundzzz me... I would locez to drinkzz and his beerzzzz. It's 4:11 am somalia time for me....
Laaaager...
Laagerup... Laagerup... Laagaaaruppp
Good video, lager IS hard to make. Just a suggestion: Please add all the temperatures in metric values in your annotations, if possible. The same with weight and quantities.°F, lb, oz, gallons (UK or US?) are all quite meaningless measures for the rest of the world. And it’s a bit annoying to pause a video and fire up the converter app. Just a suggestion from a fellow (metric!) home brewer in Norway.
I does make sense, yes. And I do like your recipes as well. Even if the BBQ season is quiet short here, in a town with almost 3000 mm (118 inches) rain a year :-) BTW: We just went for a weekend with friends in Brussels. If you’re into beer and are planning a trip to Europe ... that’s the place to make a pit stop. Amazing!
Lagering is NOT hard. I bought a $50 temperature controller on amazon.ca, use an old used fridge and works great. Check out brulosopher's quick lagering method, it takes me about the same time to make a lager as it takes to make an ale. Grain to glass in about 3 weeks.
Hello sir. Have you ever considered doing more advanced videos on builds? Ive recently built a glycol chiller out of a window AC unit and a cooler...i know it might be too much for some people (im an engineer), but the benefits it gives regarding temperature control cannot be understated. Ive been able to lager ferment at a fixed temp. of
50°F for an extended time.
Yeah +1 for that. I find it really tricky converting. we dont use no Freedom units over across the water buddy!
Now i want a sam adams...
6 weeks + couple days is too damn looooooong!
Those crocs disturb me...
it is better to use a freezer with controller to do lagers
my advice - do not talk about links to other vdeos too much, have links pop up on top of screen, makes video some what boring
great content!
Еееее.....