Czech Dark Lager Recipe and Tasting - Homebrew Jar of Destiny

[@Hannes_Lind]

I have done decoction and none decoction but used melaniodin malts instead. Equal results so I am gonna continue with that since I dont want to hazzle with 10 hour brewdays.

[@ElementaryBrewingCo]

Same problem with liquid yeast here. Now I always make a starter and only order it during the winter months. If I need yeast in the summer I order dry. Cheers 🍻

[@markluxton3402]

I was going to suggest exactly the same.

[@grahamhawes7089]

The jar was really craving some dark lagers. Great job dudes

[@pv4669]

A style I've never brewed. Since I enjoy a good Schwarzbier, this sounds right up my alley. And of course we all know of The Pope of Foam, Charlie Bamforth. Thanks Dudes!

[@Farfrom83]

You don't need decoction. I won a gold medal in the drunk monk challenge this year with my Czech dark. It was the largest table of the competition.

[@Soupy_loopy]

I've had generally good luck with liquid yeast. I switched to dry yeast, just to try it, like last year. But, I think I will go back to liquid yeast, I think the beers I make come out better with liquid yeast. I always use Wyeast and if I order online from Morebeer, I get the ice packs with it for shipping. I don't order when it's too hot. And I always do a starter. I mostly use the British Ale 1098 yeast for a lot of different styles. But lagers do take longer to get going. Last time I made lager I was nervous it wasn't going, but then it did ferment slowly and turned out great.

[@chrisrasmussen2870]

Guys, thanks for doing this style. I’m excited to give it a go as part of my Oktoberfest party later this year. I was a little surprised with the use of that much Vienna malt, but having used it quite a bit in other styles, it sounds intriguing and I might add it to my recipe. Great video as always.

[@finspin4984]

Some difficult brews as of late. Loving it.

[@Divided_Highway]

Nothing like a good dark lager

[@24laminarf]

This one looks fabulous.

[@curtpick628]

Damn that looks and sounds delicious guys. Now I'll have to brew one.

[@TerryFinn-j7s]

I overnight a big order from white labs every year after I plan out my brewing schedule for the year. They pack it very well and it always arrives still cold. If I am buying yeast from the local brew shop, I buy dry every time.

[@felipesparks5267]

I tried decocting once. It was wayyyy too labor intensive for me. And I brew the hard way as far as basic equipment etc. Melanoidin malt is my friend!

[@davidedmonds4270]

Imperial has a Philadelphia location so it’s pretty fresh in my area (Philly burbs)

[@grahamhawes7089]

Regarding liquid yeast, I’m lucky to have better distribution to my homebrew store, but I’m still paranoid (especially with Wyeast). I always do starters, and if the starter doesn’t have a notable high krausen, I do another one. I overbuilt the starter and pour off a portion calculated to give me 100bil cells in a mason jar, for future use. I also bitter the starters to around 30 IBUs if I plan to overbuild and save, since I’ve had them go sour before if I don’t. This way, for the cost of some DME and a couple small mason jars in the fridge, I can have my favorite strains on hand, and I know they’ve been handled with care and can estimate their viability. It’s extra work, for sure, but I can bang out a starter during my lunch break while I’m eating.

[@Soupy_loopy]

Hops are not good for yeast. Better to leave hops out of starter.

[@grahamhawes7089]

@@Soupy_loopy hops are fine for yeast. They’re bad for bacteria, which is why it’s a good idea to use hops if you plan to store an overbuilt portion for a long time.

[@davidhall158]

I am gonna try Fermentis S23 next time I do a Czech brew

[@MarkSangamon]

That's a good one. It's very consistent.

[@slowrvr]

Mike, give Escarpment Labs a try. Their lab is less than 550 miles from you.

[@carlkessler303]

I tried Wyeast in the fall. The first pack never expanded. I left the second one for five days before it expanded. Luckily I had a pack of Nottingham sitting around.

[@pattonmoore]

"Liquid yeast sucks!" Yes I totally agree. The few times I've used it I just wasn't totally satisfied with it...

[@GentleGiantFan]

How long was the lag time after pitching? I've been in the same boat with a slow fermentation start so was wondering how much time had passed when you starting thinking about pitching the 34/70.

[@GarySylvester]

I'm dying to try Nova Lager yeast... Would you think that would work well with this recipe?

[@paulschroeter4987]

did you use distilled water?

[@BrewDudes]

I use almost exclusively now Spring water that is Poland Spring or the store brand. After comparing the water reports for both they are very so low in almost all the minerals that they behave like distilled water essentially and the price is a little better than distilled. I do account for the single digit minerals of the source water in my brewing software just to be accurate. But I'd encourage people to see whats available as spring water and see if its super low mineral like what I've been using and you could just treat it like distilled. The main thing is that there is practically no carbonates in it so pH is an easy thing to adjust and predict just like distilled. Cheers! -Mike