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- May 18, 2023
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Hi!
I brewed a lager for the first time and the result isn’t good (yet?). I don’t have a setup for temp control so fermented under pressure in a corny keg with a spunding valve.
After 2 weeks I transferred it to the serving keg. It smells like a good lager, but it’s not clear and the taste is sour.
couple of things that I’m thinking may have given me a bad batch:
- There wasn’t much activity in the first 24 hours of fermentation but when I woke up the next morning the pressure was up at 25psi. I brought it down to 12 immediately and it stayed there for the rest of the fermentation. Too much stress on yeast?
- I have somehow, after brewing for 3 years, only just learned that most brewers leave the trub in the kettle. No idea how this passed me by. Anyway, I don’t think it’s caused any problems in the past, but maybe for a lager it isn’t ideal?
- The pressure in the serving keg actually dropped slowly (about 3-4psi per day) when no co2 was applied. Is that normal or maybe there’s a small leak in the keg?
Can anyone offer any advice? Is there a chance the lager eventually come good?
Thanks!
I brewed a lager for the first time and the result isn’t good (yet?). I don’t have a setup for temp control so fermented under pressure in a corny keg with a spunding valve.
After 2 weeks I transferred it to the serving keg. It smells like a good lager, but it’s not clear and the taste is sour.
couple of things that I’m thinking may have given me a bad batch:
- There wasn’t much activity in the first 24 hours of fermentation but when I woke up the next morning the pressure was up at 25psi. I brought it down to 12 immediately and it stayed there for the rest of the fermentation. Too much stress on yeast?
- I have somehow, after brewing for 3 years, only just learned that most brewers leave the trub in the kettle. No idea how this passed me by. Anyway, I don’t think it’s caused any problems in the past, but maybe for a lager it isn’t ideal?
- The pressure in the serving keg actually dropped slowly (about 3-4psi per day) when no co2 was applied. Is that normal or maybe there’s a small leak in the keg?
Can anyone offer any advice? Is there a chance the lager eventually come good?
Thanks!