kitchen sink lager

Discussion in 'Recipes for Feedback' started by weldedsord, Dec 23, 2020.

  1. weldedsord

    weldedsord Member

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  2. dmtaylor

    dmtaylor Member

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    Looks great. I would drink a ton of that beer. S-189 is the best of the dry lager yeasts IMO. Cheers.
     
  3. Donoroto

    Donoroto Well-Known Member

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    I agree that's way underpitched, meaning it will take longer to ferment and condition, but if you want to tie up a fermenter for a couple of weeks, it'll work out OK. An alternative is to use a starter and double the yeast.

    I pitched at that rate for a big (1.072) Oktoberfest, it took 12 days to ferment and I left it to condition for another 16 days before racking it into a keg for lagering. Tasted fine.
     
  4. Suga

    Suga Member

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    Curious about the rye. I tried simpsons red rye in lager couple months back and it ended up being a dumper. Worst tasting beer I'd made. (Honestly wouldn't call it beer) I assumed it was the rye as It was the only change from previous recipe.
    You use rye before in lager?
     
  5. BarbarianBrewer

    BarbarianBrewer Well-Known Member

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    Are you referring to the recipe in your first post? That recipe has only 1% Rye in it. No way that would cause anything other than a very subtle change in flavor. As you mentioned, underpitching is a distinct possibility. Could be fermentation temperature way outside the yeast's happy zone. Did you do a diacetyl rest before lagering? Lagers can be tricky. And there is always the possibility of an infection.
     
  6. Suga

    Suga Member

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    I'm not the original poster, My question was to him. I'm assuming that he has brewed and drank this. And diacetyl was most definitely not the issue. I was doing a 3 gallon batch and i used between 6 to 8 oz of rye. (have to go find the original recipe). Tasted like the rye had overpowered everything else. Main grain was Red-x so was hoping the rye would balance the sweetness.
     
  7. dmtaylor

    dmtaylor Member

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    Rye can't overpower anything in the flavor. But maybe the body. I've used up to 50% rye on several occasions and it doesn't taste bad or overpowering at all. Mild bready flavors.
     
  8. Suga

    Suga Member

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    Ok I'll take another look at the brew see if i see where else it could have gone wrong. But the flavor wasn't an off flavor just bad. I could only find one place in US with the simpson red rye. Maybe i got something else from them by mistake. No way for me to know for sure.
     
  9. J A

    J A Well-Known Member

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    I sampled one beer that had Red-X as the main malt. I thought it was crap - couldn't get through more than a few sips. Just because it can be used as a base malt, doesn't mean that it should be. :D
     
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  10. Mark Farrall

    Mark Farrall Well-Known Member

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    Any rough thoughts about the taste? And it was the malt, not the brew?
     
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  11. J A

    J A Well-Known Member

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    It's been some time since I sampled that beer but it definitely left an impression. It certainly could have been brewed badly but the guy who brewed it was capable of some pretty decent beer. I just remember it being off-putting, like an over-cooked sweetness, maybe, sort of "fake" tasting. Nothing malty or bready or cereal like you'd get from most base malts. It could have been just a shitty fermentation but it was enough to completely quell any curiosity I might have had about using that malt.
     
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  12. J A

    J A Well-Known Member

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  13. Head First

    Head First Well-Known Member

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