Brewing a lager in 5 days. Method, recipe and tasting.

[@2TEN90]

As always what a great video and topic. Learn something from you almost every video you put up. Cheers!

[@DrHansBrewery]

Thanks I try to keep it interesting, cheers!

[@scoobidoo78]

Styrka? How strong?

[@svenvanraaij365]

Nice way to restock the cellar after a party ! Impressive doc.

[@AnAlbanyExpression]

Impressive! I hope you do continue to lager this to see how it evolves over the next few weeks.

[@DrHansBrewery]

It's really hot here can't promise it will last 😂

[@Spartanets1]

I bet many people are confusing a foam on top of beer and the carbonation.. When you sais "Highly carbonated" I had a doubt, cause we litteraly can't see any bubbles raising from the buttom of the glace. Foam on top don't mean that you beer is carbonated well. Just buy a bottle of carbonted mineral water to see what do I mean. There is no foam in mineral water, but it is higly corbonated. I have a same problem with my beer, no carbonation at all, just pure liquid, but a good foam on top. And I can not drink a not carbonated liquid with foam. Good video beetwen. Like

[@StassBrewing]

Interesting! Nice sounding beer! I've started fermenting beers with 34/70 at ale temps, no air lock. Early days yet but so far no issues. Cheers

[@DrHansBrewery]

Are you doing it right now or have you done it?

[@StassBrewing]

DrHans Brewery day 2 fermentation today.

[@DrHansBrewery]

Stass Brewing Cool, let me know how it turns out!

[@niklo666]

interesting experiment! currently i have no cooling possibilities so i plan on doing the same kind of experiment soon.

[@Aaron_Higgins]

I'd be interested to hear how you get on with mangrove hacks bohemian pilsner. I've used it in my last two lagers and fermented at 18°c - 20°c. They came out very clean and crisp. I don't know why I ever used 'lager fermentation temperature'

[@DrHansBrewery]

Never used it on its own only mixed with the saflager, Need to try it!

[@Aaron_Higgins]

@@DrHansBrewery Why did you decide to mix them? Sounds like it was a good decision

[@DrHansBrewery]

@@Aaron_Higgins didn't have enough of one sort

[@bernelindbasementbrewery]

Wow a lager in 5 days!! Great inspiring experiment the doctor's style! Looking forward for more!! Cheers man!!🍺🍺😎🌞👍

[@erickrief7625]

How do you create such a good head on the beer? I never manage to do so....

[@DrHansBrewery]

I most often get good head. Try to put some wheat malt in. It might help you. Cheers!

[@erickrief7625]

On my last brew I used wheat, flaked oats flaked barly and Caramunich. I did everything I cant to improve head retention and nothing helps. Any other suggestions?

[@erickrief7625]

I meant to say Carapils no Caramunich

[@DrHansBrewery]

Mabey more hops! I do use quite a lot off hops.

[@boofstien2]

When you say you put 2bar in did you put co2 in and up to 2 bar or just set a spunding valve on fermentasurus, or both?

[@boofstien2]

Love your channel by the way. I have incorporated many of your methods and made your line cleaner which I love

[@DrHansBrewery]

Yes I put preassure on with CO2 until the fermentation makes it's own.

[@DrHansBrewery]

Glad you like the content. Yes the line cleaner works very well. So simple. Did I you watch the whirlpool arm video?

[@boofstien2]

excellent, I shall give it a try.

[@boofstien2]

ah not yet. I shall do so now.

[@luwn00bz]

What about "conditioning"? Is it completely done with the high amount of yeast directly in the fermenter? Compared to bottle conditioning, where it takes so long because of the low amount of yeast?

[@DrHansBrewery]

Carbonation wise this is already carbonated by the pressurized fermentation. Condition wise it, it was good straight after getting it down to cold crashing degrees. It did though improve alot after the first few days.

[@CreweWolfCraft]

Interesting to see how it ages Cheers 👍

[@DrHansBrewery]

It's really warm here can't promise anything.

[@damianbannon6204]

I've seen TubeDinoz do an experiment few years ago with a coopers draught i think can u get a decent beer in 5 days from fermentation to bottle and drink it was an interesting experiment it can be done obviously good video doc cheers

[@DrHansBrewery]

Yes I saw that video aswell. You can make a great beer in less time if you are very picky with all parameters.

[@EclipseBrewing]

Thanks for sharing ........loving the head !

[@michaeljames3509]

Hi Doc. I enjoy the vid. The person was correct when mentioning that Lager wasn't produced. There are a few reasons why lager was not produced and the reasons fall into the science involved with brewing beer. 1. It is chemically and enzymatically impossible to produce ale and lager by utilizing an infusion method. Chemically. Precipitation of chemicals needs to occur upstream and during the time when an enzyme is activated which will change the chemical again, changing it into a vitamin or a nutrient which ensures that the liquid entering the fermentation tank is balanced and chemically fit for fermentation to begin. During infusion mashing precipitation occurs in the boiler and at that time the chemical changes which occur are hardly conducive for yeast vitality during fermentation. Hops are dumped in which creates another group of chemical changes in wort already imbalanced due to chemicals.The off flavors associated with home made beer are due to failure during the fermentation cycle caused by poor quality wort. The off flavors become more pronounced as fermentation temperature increases. Diacetyl is due to a failure during fermentation caused by wort lacking nutrient and low quality yeast. Enzymatically. For enzymes to work at a single temperature during a single time frame, the malt would be very unique. I haven't discovered malt capable of producing ale and lager that can be used with an infusion method. If you are using high modified malt, the malt is lacking in richness of enzymes. The enzymes responsible for conversion, reduction of fibrous, beta glucan and certain types of protein do not exist in the malt, or the enzymes are extremely weak and they will not have an impact on improving the quality of the final product. To produce ale and lager by using high modified malt enzymes would need to be added, and a temperature which activates the enzyme would be needed, as well. 2. If second fermentation is not required ale and lager are not produced. The reason why home made beer doesn't require second fermentation is due to the brewing method and the malt. Method. The infusion method is not a method used to brew ale and lager. The method is a testing method used in the malthouse, however, at one time it was used in the brewery before the IOB was founded back in the 1870s. Due to the high temperatures used with the method conversion does not occur. When conversion does not occur complex types of sugar maltose and maltotriose are not present because high temperature in the 150F range rapidly denatures the enzyme responsible for conversion which is Beta. There are five actions that need to occur for ale and lager to be produced, only two take place during infusion mashing which are liquefaction, and saccharification. Gelatinization, dextrinization and conversion do not occur. Since, homebrew lacks maltose and maltotriose second fermentation doesn't occur. During second fermentation another type of conversion takes place. During the cycle yeast absorb maltose and an enzyme within yeast converts the complex sugar into simple sugar which is used for fuel and gravity reduces. When second fermentation is complete the beer is placed into a sealed vessel where yeast converts maltotriose into simple sugar and natural carbonation occurs. Real ale and lager requires no priming or gas injection. Priming and injection create soda pop fizz and bubble that fades rapidly. Home made beer is unstable and deteriorates before reaching natural carbonation stage. Sometimes, but rarely, maltose can be present, the brewer adds priming sugar and during fermentation bottles break and kegs will over carbonate. Mostly, over carbonation in home made beer is due to gram negative bacteria which whacks the liquid in the bottle. Malt. If you are using high modified malt, the malt is usually high in protein. High protein malt has less starch content, hence, less sugar content. As mentioned above, high modified malt will require the addition of enzymes for it to be used for producing ale and lager. The malt that you are using is possibly distillers grade malt. The infusion method is used in the grain distilling industry to produce grain alcohol. The distiller uses 150F because more glucose and less non-fermenting sugar is released at 150F. Marris Otter, halcyon and golden promise are fine distillers grade malt. Weyermann pils light and dark floor malt are slightly under modified and will make good ale and lager. The problem with soaking expensive brewers grade malt in hot water for an hour, the malt will be ruined. There are two types of starch in malt, simple and complex. The simple stuff is called amylose and the complex starch is called amylo-pectin. Now, about amylo-pectin. The starch is very hard and it is heat resistant. The temperature required to rupture the starch is far above the temperature at which enzymes denature. The starch is unique because it is very rich and within it is a type of sugar called limit dextrin, A and B limit dextrin. Limit dextrin is responsible for body. It is tasteless, non-fermenting sugar. Fairly important starch, the term give to the enzymatic action is dextrinization. Since, the temperatures used during single infusion are not high enough to rupture the starch nothing happens to it. The enzyme cannot release limit dextrin. Basically, the beer that home brewers produce does not contain body. Body is not due to sweet tasting sugar formed during a temperature rest above 153F. High temperature mashing does not produce "big" beer, it produces sweet beer low in alcohol content. Doc, after you are finished brewing beer take a look inside the lautertun and you will notice small white chunks of stuff. The stuff is amylo-pectin. Also, it is the money that you spent on the malt. It is the starch needed for producing ale and lager that ends up thrown away. I hate to tell ya this, Doc, regardless of what you have read in home brew literature about the decoction method you are going to need to learn the decoction method and why it is used and how it works. Otherwise, the only place where ale and lager will exist are on the paper the recipes are written on and in your head. Outside of the home brew world the liquid produced from infusion mashing is known as moon shiners beer. It is called moon shiners beer because during prohibition the only gang producing alcohol were moon shiners and moon shiners use malt to produce the wash which is distilled. The liquids that home brewers have been convinced are ale and lager are the poorest quality liquid drawn from malt and it places somewhere between jailhouse beer and malt liquor in quality. So, if you are capable of producing moon shiners beer, wouldn't it be better to produce ale and lager? It will require a bunch of years to nail down the art. The science isn't too bad, it's pretty much cut and dried snap shots in time, the books are expensive, about a thousand bucks for the pair. But, Doc, to figure out Mother Nature's inconsistencies, and malt and hops are tops in inconsistency, it takes brewing bunches of beer. Although, there are many things that cause inconsistencies in malt they do have a pattern and it takes a lot of years of brewing the same style of beer, over and over, with using one base malt and sauer malz to figure out the patterns. Sometimes, Mom Nature throws a special link in the amylose starch chain and Alpha liquefies the link leaving two chains, one chain is the non reducing end and it is glucose. The other sugar released is limit dextrin, and once in a while you will produce a beer using the same recipe 99 times and the 100th time the beer is better than the other 99 beers on the wall. Now you know why and you'll beat your head against the wall trying to duplicate the beer, but if you know how to create the occurrence it is no longer random. Ya know Doc, you'll have a lot more fun making real ale and lager. Infusion methods are interesting as watching grass grow and why waste your time using it, unless you enjoy drinking a very poor quality liquid which a group of advertisers called CAMRA defined ale as. Besides, when you learn how the decoction method works and after you dial it all in and begin producing ale and lager, you can call the liquids ale and lager and you won't be telling fibs.

[@DrHansBrewery]

Thanks Michael for that interesting read. Gave me a lot to think about. Most appreciated. Cheers!

[@samlaw9938]

If it tastes like lager and drinks like lager, that’s good enough for me! I’m be using this method, thanks doc

[@pantseilmari8151]

Are you telling us that the whole homebrewing industry is a lie? I can't comment on the technical aspect of beer chemistry but it sounds unlikely that infusion mashing wouldn't produce 100% authentic lager or ale. I mean besides couple of Czech breweries nobody does decoction mashing even in industrial scale.

[@henryelceser]

Nice impressive head of foam!!

[@DrHansBrewery]

Yes! I like a good head!

[@matheuuparsonage3035]

Hey Dr Can you make a shitty American beer? ..I mean like a Coors or Bud that Americans love... no smell no flavour.. but looks like a beer. ..tastes like ... fizzy water.. maybe with some hops??

[@matheuuparsonage3035]

in 3 days?? I think you may have done

[@DrHansBrewery]

I hage done a 3day lager.

[@DrHansBrewery]

Where going into fall now so maybe wait until next summer.

[@ThomasOnGuitar]

Well..It ain`t a LAGER if it ain`t LAGERED..

[@DrHansBrewery]

Thanks for your comment. What a great comment. Well it's brewed with lager yeast. Is it an ale you mean? Ale is not fermented with lager yeast. What is it then? Actually it is lagered but just for a day. How many days of lagering does it take to call it a lager? The thing I forgot to mention in the video is that the beer was drawn from the top of the fermenter. All good thoughts to dwell more on. Maybe to do a video about what is a lager. What a fun hobby this is brewing beer and experimenting with it.

[@ThomasOnGuitar]

Agreed ! Beerbrewing is fun ! As for the aging prosess in "Lagering", after a cold ferment for the yeast to properly clean house and eventually drop out, i think as a minimum 30 days to get that crisp caracter . IMO.. Cheers :-)

[@DrHansBrewery]

ThomasOnGuitar But this wasn't really cold fermented. Wish you could taste it! It's a difference when fermenting under preasure and hotter.

[@KanyeWest2024]

Hi Thomas please keep your shit opinions to yourself

[@ThomasOnGuitar]

@@KanyeWest2024 Yeah, i Could.. But I won't. Those Quick "lagers" are Great if you are in a hurry, but let me refrase.. ITs not a TRUE lager if it aint lagered. Period. If i chug a lager yeast into one of my IPA's and ferment at ale temps and drink it after a week, does it make it a lager?

[@bernelindbasementbrewery]

Wow a lager in 5 days!! Great inspiring experiment the doctor's style! Looking forward for more!! Cheers man!!🍺🍺😎🌞👍

[@DrHansBrewery]

Quite surprised myself. Last lager was in 7days so this one really want fast. But I'm just riding the fermentation and do what the beer tells me to do. You know I will try to beat this right? :D

[@bernelindbasementbrewery]

DrHans Brewery yep, starting to get to know you by now! Either you'll do that or something other crazy kool stuff!! Cheers mate!👍😜🍻

[@DrHansBrewery]

Bernelind Basement Brewery expect the worse!