First lager - fruity

[Crackin]

Mid-February - still fruity. End of February, fruitiness gone. It has been a long wait on the edge of my seat, but finally the beer is as it should be. No previous detectable fruitiness (skittles) in the beer. The beer fermented at 50 degrees 2 weeks primary, 4 weeks secondary, and then took 3 months lagering at 37 degrees before the fruitiness dissapeared. I still think that maybe I under-oxygenated, as a cause to the problem, because from what I have read, these beer should not have to lager that long. Lets hope my pilsner and helles follow suite.

[Quin]

Stressed yeast from underpitch or under oxygenation maybe

+1 on under oxygenation . Next time you might try cooling to mid 40's, aerate, and then pitch even if it's the next morning. The cooler wort will hold more oxygen.

[BigNastyBrew]

Sorry to hijack but I've taken a recent interest in Lagering. If you were to aerate, cool, and repitch "in the morning," would you aerate again?

[Crackin]

He meant that you would aerate right before pitching. The point was to aerate when the wort is the coolest, even if you have to wait overnight.

By the way, all 4 lagers turned out well after 3 or so months. I have since purchased an oxygen system so next time I won't have that problem, hopefully.

Doug

[Mylo]

I think fruity lagers are crappy. They are low on flavor, and the flavor they do have is esters and fermented sugar.

Duvel is way better than fruity lagers.



Suck it, Crackin...


Mylo