LAGER - How to - Recipes - Ingredients - Methods - Styles - All Grain - Cervesa - Mexican Lager

A brief talk about a huge subject, LAGER! Hints, tips and more. Extract edition coming soon!
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Thanks For watching!
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[@oldcornerSE]

Your channel is my absolute favourite brewing channel. Your videos are spot on relevant. A big thank you from Sweden. Keep it up mate 👍👍

[@HomeBrewNetwork]

Wow, thank you! Cheers mate!

[@littlejohnsbrewing9199]

Nothing wrong with the Mexican push.... good ol' corn beer is smashable in the heat. 100% support your Kveik opinion. Yeast is so important but I think people want to cheap out because they are brewing such a 'boring' beer compared to big IPA's and such, but you don't get the result without it. Spot on advice, start to finish.

[@HomeBrewNetwork]

Thanks very much John, Cheers mate!

[@David-sb7vg]

Great knowledge as always Gash. Thanks mate and all the best to you and yours 🍻

[@HomeBrewNetwork]

Same to you! and thanks mate!

[@slowrvr]

Great info presented in a clear and comprehensive manner.

[@HomeBrewNetwork]

Much appreciated! Cheers!

[@dariusurbas7081]

Very informative video.....Thank you .

[@HomeBrewNetwork]

Thanks again mate

[@innocentbystander2673]

Great video with lots of great tips. Thanks

[@HomeBrewNetwork]

Thanks mate!

[@hamishkerr9573]

hey man this video was really helpful and practical. thanks for the tips and recipes.

[@HomeBrewNetwork]

Glad it was helpful! Cheers mate!

[@AngaryGranny]

Great video (Again). Great tips in here, thanks.

[@HomeBrewNetwork]

Thanks for watching! Cheers mate!

[@AngaryGranny]

@@HomeBrewNetwork I've been watching as many video's as possible that you have done. I have re-watched this one and learnt more. Currently extract brewing but will probably update when the minister for W&F gives me $$$. I am on my 3rd keg and can notice each keg tasting better. Thanks again!!. About to upgrade to a 60L fermenter because I can't keep up however this batch has biofine and keen to see how clean a taste it produces..

[@wazup123456789100]

great advise on the yeast portion, temp control is key. great video:)

[@HomeBrewNetwork]

Thanks mate, cheers!

[@glutenfreebrewing]

Cheers Gash thanks for the lager brewing info bring on summer session lager beers

[@HomeBrewNetwork]

Any time! Cheers mate!

[@twiztedplayer5358]

Thank you Sir, very informative video.

[@HomeBrewNetwork]

You are welcome, Cheers mate!

[@kacerhomebeerbrewing]

There is nothing to add to this skilled info and I would sign it. Good job Gavo!

[@HomeBrewNetwork]

Ha! Thanks mate. hope you're well!

[@kacerhomebeerbrewing]

Yeah mate, I've sold all my gear for Perth relocation reason so I'm just watcher atm LOL. Take care bro!

[@paulschroeter4987]

looking forward to the video mate. im doing a mexican lager in a few days. using nova lager too

[@HomeBrewNetwork]

Sounds great! I'm loving mine, Cheers!

[@StassBrewing]

Cheers Gash!

[@padraickeogh]

That Rattenhund one you did is still my favourite beer I've ever made.

[@HomeBrewNetwork]

Its a great beer mate! Cheers!

[@curtpick628]

Sage advice from the sage!

[@HomeBrewNetwork]

Cheers mate!

[@twodogswalking840]

Great video Gash. I've been making crushable rice lagers for quite a while now and use S-189 yeast exclusively. 70% pilsner and 30% cheap Woolies white supermarket rice done in a rice cooker. The recipe only needs one S-189 yeast packet which saves a lot of money in the long run. Fermentis recommend 11.5 g per 20 to 30 litres for S-189 according to what's printed on the pack and it works for me. It's pretty much the only beer I make these days. Just about everyone like a light lager. Cheers.

[@HomeBrewNetwork]

That sounds great mate! I will try it! Cheers!

[@srivas303]

Just some advice out the side but in my experience S-189 is a great yeast for infused lagers but when it comes to a clean lager S-189 throws off too much sulpher during Fermentation and requires too long a conditioning period

[@dpromny]

Got a Czech pils fermenting right now using S-23 for the first time. Making starters and using yeast nutrients have improved my lagers out of sight. Definitely agree with your take on kveik, I get a soil/earthy thing from it that I really don't like.

[@HomeBrewNetwork]

Yep that's exactly it, Cheers and thanks for watching mate!

[@ijwhiting2296]

Have brewed Beefs XXXX clone and everyone loved it. Very close to the original but a tad tastier.

[@AcceptTheNull]

As someone who visited White Labs here in Colorado, drinking the same bear with different yeast, yeast changes so much. I also did this for a mead, nothing but Honey and different yeast. Changed from spicy to a soft sweet all from *just* yeast.

[@HomeBrewNetwork]

Vitally important, cheers mate!

[@DimpieDeBruyn]

I Love ❤ Nova

[@HomeBrewNetwork]

Its a great yeast!

[@JPch108]

Muito bom... portugal

[@HomeBrewNetwork]

Cheers mate!

[@karlfromtas]

Been doing Lagers for a few years now, use ambient Tassie winter temps to ferment and Lager, to consume following Summer, usually have a Mex and a Boags style clone, on the go , I keg on brew day, wash and rinse yeast cake, cool down 80% of my dead space and use this as a starter, Wort goes directly into clean fv, and sits outside and is usually pitching temp by midnight, stays outside till next day, where it is in that 8-12c range and already off to a flying start, I bitter my mex's with Galena and always throw something like Lemondrop etc in late, no need to drop a wedge of lime in my beers, 1n 2020, one of my Lagers got best beer in show at state comps

[@HomeBrewNetwork]

Awesome stuff, I have heard adding citric acid can help. but I have not tried it yet, I might do some experiments this week. Cheers!

[@ijwhiting2296]

Hey mate. I’m in Tassie too. Which Boags beer are you cloning. I’d like to brew something close to St George?

[@davec4955]

Only started brewing lagers this year, 5 so far and all fermented with Nova lager. I do want to try 34/70 soon. 🍻

[@HomeBrewNetwork]

Go for it! Cheers mate

[@srivas303]

Try aiming for mash ph - 5.4 then pre boil of 5.4-5.5ph and boil for 20 mins then drop the ph to 5.2ph add your bittering hops for 60mins then post boil drop your ph to 4.9-5ph and aim for a post ferm ph of 4-4.2ph and watch your lager sparkle as it dissappears down your throat

[@Tooheyspew]

legend of real talk.

[@HomeBrewNetwork]

Thanks mate, cheers!

[@mrfomiatti5515]

Question. What are the benefits of pasteurising a homebrew? (Kill off the yeast) Taste etc.

[@ausfoodgarden]

Oh, Gash, you go from a Hop Nation beer to mentioning VB and XXXX clones? Eek! Sorry, not my pot of beer (or Schooner). Actually, my preferred lager is a Czech Pilsner style and my other Summer favorite is American Pale Ale. (good all year round in my books) Some great practical information in this video mate. I'm sure you've helped a lot of folks with this one. Cheers! Oh! The best bit of advice you gave imo, "If you haven't got any temperature control at all, get some"

[@HomeBrewNetwork]

I'm at hop nation right now supping on a pint of Ratty. I might not have bought a case of VB for a decade but I reckon I own shares in the place from early in life and I'd drink one right now if it was put in front of me hahaha 🤣 I love beer 🍺. Cheers mate!

[@garethpiercey9564]

Great vid Gav. I'm a Ale dude but will have to give the Ratten and Beefa a brew. Question on fermenting. JP wrote in a mag not to cold crash any beer as it stresses yeast releasing lipids ruining head retention. He recommends gentle down slope of 3C each 12 hours. Your thoughts and experience?

[@HomeBrewNetwork]

Yes if reusing yeast a slow cold crash is good idea, I usually do a two step so I don't freeze the yeast since its in a small container at the bottom of my fermenters. I have not found any head retention issues, though it's not something I focus on unless its a problem. Cheers!

[@timothywilliams2021]

Oops. I've been regularly going 30-40 psi in my fermzilla. That's for force carbonation after fermentation at 10-15 psi. Some beers are carbed good when finished some need a little more. Some Kveik yeast for pseudo lagers are fairly good. My favorite is lutra because i can run super hot and knock it out fast. But still just not the same. Maybe less crisp and clean or almost sweeter at the same final gravity. More like a kolsch. Either way just not the same taste.

[@feuer-gluat-quoim]

I'm also a big fan of Nova Lager. Cerveza is just the Spanish word for (any) beer.

[@HomeBrewNetwork]

Cheers mate!

[@JarrodCook93]

How do you remove choramine without a filter?

[@HomeBrewNetwork]

Campden tabs or Metabisulphite

[@damianwilliams1846]

Sapporo!!!

[@suwirwong]

Are you on diet? You look healty😊

[@HomeBrewNetwork]

I guess so, I've got diabetes so I've near completely cut out carbs that spike my blood sugar, no bread, rice, pasta, fruit.. Just greens and meat mostly. Luckily most beer doesn't spike it lol Though I've cut out lactose beers and stouts etc Cheers!

[@timothywilliams2021]

For Mexican lager use corn not rice. And maybe agave nectar to clean it up more.

[@HomeBrewNetwork]

Yep that's what I said, use corn. Cheers!

[@israelreul4232]

Cerveza... With z

[@Sparks00psn]

Having ads on your channel is hurting your stats

[@HomeBrewNetwork]

Without ads I cant survive, I am not sponsored at all, I have no job but this, no pension, I turn most of them off, I leave one ad on during the video, without ads we cant survive. Unbiased opinions here, no paid comments like all the rest. Cheers mate

[@YouCanDoitHomebrewIt]

vienna lager pal 🍺🫡

[@StassBrewing]

Cheers Gash!

[@HomeBrewNetwork]

Thanks mate, cheers!