Martyn Posted July 10, 2010 Share Posted July 10, 2010 And the fine isn't even paid for yet! So I'm doing the Euro lager as it takes an age to get ready. Couple of questions, do you really need to leave it 3 months before drinking? What does everyone else do with the Euro lager? Also was going to add 400g dextrose that I had lying around but read the instructions and it says avoid using simple sugars such as white sugar and dextrose, so threw in 500g BE#1 instead that I had lying around. What would the extra BE#1 add to the flavour? Cheers for the help. Martyn. Link to comment Share on other sites More sharing options...
PeiHomeBrewer Posted July 11, 2010 Share Posted July 11, 2010 And the fine isn't even paid for yet! So I'm doing the Euro lager as it takes an age to get ready. Couple of questions, do you really need to leave it 3 months before drinking? What does everyone else do with the Euro lager? Also was going to add 400g dextrose that I had lying around but read the instructions and it says avoid using simple sugars such as white sugar and dextrose, so threw in 500g BE#1 instead that I had lying around. What would the extra BE#1 add to the flavour? Cheers for the help. Martyn. What would BE1 add to the flavour? Absolutely nothing. It's mostly dextrose with a bit of maltodextrin. I brewed it up with 1KG of DME for a reinheitsgebot style brew. Link to comment Share on other sites More sharing options...
PB2 Posted July 11, 2010 Share Posted July 11, 2010 do you really need to leave it 3 months before drinking? Depends on your beer making skills and personal taste. Some leave it longer while others drink it earlier. The side of the can recommends BE2 - did you use it or just the 500g of BE1? The Green Neck Lager recipe makes a better beer than just using BE2. Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 11, 2010 Share Posted July 11, 2010 When I first made this, as per recipe, I tried it after a few weeks and ended up tipping the bottle out...horrible [crying] HOWEVER, after 3 months it was really good. I recently had the last few bottles which were about 11 months old and it was really, really good. I have since made variations on the original recipes and none have been as good. Link to comment Share on other sites More sharing options...
Martyn Posted July 11, 2010 Author Share Posted July 11, 2010 Paul, made it as per the suggestion on the can, 1kg of BE#2. Was going to add the dex just to bump up the abv but read the distructions and used the BE#1 500g instead of 400g dex. Recipe was Euro lager, 1kg BE#2 and 500g of BE#1. Muddy, so if I leave it a minimum of 6 weeks orso it might not be that bad? Don't want to be an oap by the time I try it![crying] Currently have it in the laundry room (after 1st 24hours) of our new place to get the temp down to the 14-16c mark and leave it there till it has finished fermenting. Another query, how long does it take to ferment? When would anyone suggest taking the 1st hydro reading? Cheers, Martyn. Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 12, 2010 Share Posted July 12, 2010 I guess you should just leave it as long as you can. I try and make these kinds of beers when my stocks are up so I can just put them away somewhere and forget about them for a few months. I'd give it at least a couple of weeks. As for hydro readings, the way I do it is take my OG pitch yeast and leave it in my brew fridge. I have a look over the next few days to make sure the yeast looks to be doing it's thing and then take a hydrometer reading at about the 1 week mark. I then leave it another week and take another reading (I bottle my ales at the 2 week mark). For lagers I then leave it for a third week and then take a third reading and depending on the results of that reading I either bottle or wait a couple of days and check again. But I don't do lagers much so my routine is variable. Link to comment Share on other sites More sharing options...
Trusty1 Posted July 12, 2010 Share Posted July 12, 2010 I have in my hot little hands 2 cans of the Euro Lager. I am planning to make the Light German Bock from the how to brew section with these instead of the Thomas Cooper Heritage cans, along with the 1kg of LDM? It says to leave for 12 weeks before drinking, if i use 2 cans do i have wait 24 weeks[biggrin][crying] [cool] [lol] [pinched] ? Link to comment Share on other sites More sharing options...
Martyn Posted July 12, 2010 Author Share Posted July 12, 2010 [biggrin] [lol] [biggrin] [lol] [biggrin] Luke. Whats the lowest the Euro lager yeast can do the business at? I have it sat at 12-16c range, is this ok or too cold to let the yeast boys do their stuff? Martyn. Link to comment Share on other sites More sharing options...
Kearnage Posted July 12, 2010 Share Posted July 12, 2010 Martyn, I bottled my Green Neck Lager (plus some Carapils steepings and Hallertau hops) made using the Euro lager kit as a base today. It fermented nicely sitting at temps between 12 and 15 deg. Took 12 days to get to FG and then I let it sit another 4 or so. (I did use some saflager yeast as well though). Only problem was that some of the crud from the krausen had dropped into the beer and was floating on top. It ended up in the last few bottles, but hopefully will settle out. Tastes surprisingly good at bottling given the extended conditioning recommended. Dan Link to comment Share on other sites More sharing options...
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