I admit to being a xxxx Gold drinker! For quite some time I have been trying to brew a mid strength lager without much success.
I have just cracked my 24th keg, and feel I am finally getting sort -of close.
Any opinions or suggestions on the following would be much appreciated!
Can Blue Mountain Lager, 600 Dextrose, 250 LDME, 200 Malto.
Boiled the kit yeast as food, and pitched S23 at 22degC, then lowered to 15degC.
After 8 days raised temp to 18degC, then to 22degC after 6 days, and kegged after another 4.
Fermenter still had signs of positive gas pressure, but I was out of patience!
SG 1037 FG 1015 (hydrometer not accurate)
Anyhow about 3 weeks after kegging tried it. Looks perfect, good head retention, slightly sweet taste, slightly bitter aftertaste, lacking something.
I have just cracked my 24th keg, and feel I am finally getting sort -of close.
Any opinions or suggestions on the following would be much appreciated!
Can Blue Mountain Lager, 600 Dextrose, 250 LDME, 200 Malto.
Boiled the kit yeast as food, and pitched S23 at 22degC, then lowered to 15degC.
After 8 days raised temp to 18degC, then to 22degC after 6 days, and kegged after another 4.
Fermenter still had signs of positive gas pressure, but I was out of patience!
SG 1037 FG 1015 (hydrometer not accurate)
Anyhow about 3 weeks after kegging tried it. Looks perfect, good head retention, slightly sweet taste, slightly bitter aftertaste, lacking something.