Lager Experiment 2012

My previous experience with making lagers went…badly. However, a terrible experience shouldn’t stop you from trying it again, only better, right?

(This idea got me in trouble with women, back in the day. But that’s neither here nor there)

I had an opportunity to make another lager or, at least use a lager yeast for free and free is always a very good price. In an attempt to avoid the mistakes of my past, I went with a dunkel style. It fermented pretty rapidly, then mellowed out until I put it into secondary, here:

dunkel in carboy
The carboy is in my subbasement so that’s why things look a bit stark. But it was at this point when it got all activey and sulfury. Rather: there were sulfur elements in the nose when I transferred it into secondary and then the yeast became active again! Yow.

Oddly enough, what I’ve been told is that a little bit of copper can help reduce some of these elements that come off a lager. Although I may have misheard that an it might be the diacatyl that is reduced instead of sulfur but I believe the two are related, in terms of the process; these flavors come from the yeast. My point is: I boiled a penny in water for ten minutes and then dropped it into the secondary. Worst case, nothing happens. Best case, the beer doesn’t smell quite so offputting.

Still, I think I can bottle this beer soon. With a gravity reading of 1.018 (which is about what I was expecting) that yeast can’t have much more left in it. I hope.

4 thoughts on “Lager Experiment 2012”

    1. It looks dark because I used chocolate malts in the boil, to give it some flavor and color. Missed opportunity to use cocoa nibs but the color is appropriate to style.

      I tasted some when I put it into 2ndary: the taste was good, but the nose was offputting. (You’re making me get ahead of myself! I am going to write some of this up when I talk about how it came out.)

      Anyway; Yes, some will be saved.

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