Czech Dark Lager Recipe and Tasting - Homebrew Jar of Destiny

The second pick of 2024 was Czech Dark Lager.
This beer is characterizes as been dark in color with ruby highlights and a malt forward presence. Despite that it is still supposed to be clean and brite tasting with a hint of toast and dark malt that doesn't overpower the experience.
I think we achieved that in this beer. It was very drinkable and the malt complexity was very interesting. A cold lager phase certainly helped this beer out and matured the flavors together while helping the beer drop clear and be free of yeast and particulates.
#CzechDarkLager #jarofdestiny #brewdudes
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[@24laminarf]

This one looks fabulous.

[@grahamhawes7089]

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

[@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 🍻

[@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.

[@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.

[@finspin4984]

Some difficult brews as of late. Loving it.

[@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.

[@curtpick628]

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

[@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!

[@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.

[@davidhall158]

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

[@MarkSangamon]

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

[@Divided_Highway]

Nothing like a good dark lager

[@davidedmonds4270]

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

[@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.

[@slowrvr]

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

[@pattonmoore]

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

[@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.

[@GarySylvester]

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

[@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.