I brewed my first lager a while back. Its a bit unorthodox which might be half my problems.
23L
5KG Pilsner
1KG Munich I
20g Eldorado FWH
20g Eldorado 0mins
S189 - 15 degrees for 3 weeks at 20PSI.
OG - 1.058
FG - 1.012
6% ABV
33IBU
It was pressure fermented in stainless so no idea what it looked like in there. Sample during transfer had some chunky floaties, not sure if thats normal for this yeast or not?
Sample seemed a bit tart and another small sample after 1 day in the keg also seemed a bit sour. After a few days it seems to have died off a bit and seems to be tasting a bit smoother.
I was worried it may have been an infection, but maybe it just needs a few weeks of lagering and I should stop worrying and have a homebrew?
Any ideas?
If it turns out sour maybe I might chuck some strawberries in the keg. After a sample taste I ate a strawberry and then had another sip and it tasted pretty nice.
23L
5KG Pilsner
1KG Munich I
20g Eldorado FWH
20g Eldorado 0mins
S189 - 15 degrees for 3 weeks at 20PSI.
OG - 1.058
FG - 1.012
6% ABV
33IBU
It was pressure fermented in stainless so no idea what it looked like in there. Sample during transfer had some chunky floaties, not sure if thats normal for this yeast or not?
Sample seemed a bit tart and another small sample after 1 day in the keg also seemed a bit sour. After a few days it seems to have died off a bit and seems to be tasting a bit smoother.
I was worried it may have been an infection, but maybe it just needs a few weeks of lagering and I should stop worrying and have a homebrew?
Any ideas?
If it turns out sour maybe I might chuck some strawberries in the keg. After a sample taste I ate a strawberry and then had another sip and it tasted pretty nice.