How to Brew a Killer Flagship Lager: Secrets from an Award Winning Head Brewer | QFPB E011

[@MichaelMcGlashan]

They often test how good a chef is by cooking an omelet. It seems to me that a lager shows the skill of a brewer. I love listening to professionals like you guys. I learn so much. Thanks again for producing these videos.

[@thebackyardbrewer5611]

We dont want to fat shame beers by calling them "flabby"! Haha As a homebrewer i regularly use W34-70 at 17-18c and introduce low pressure early, usually day 2 (5psi) and my beers are cleaner than the same yeast at 11 to 13c for me. I still love fermenting Augustineer at 10c for specialty german lagers but for the pale gold stuff its all quick fermenting for me

[@barrycranston5122]

Fermentis recommend 34/70 pitch rate at 0.8 to 1.2 grams per litre at 12-18°c. If 9°c or less they recommend 3to 4 grams per litre. (from their webpage.

[@Fragments-Djent]

Ideally liquid yeast, Ideally pitch at 8 and let it rise to 9.5-10!

[@Bloombrewsbeer]

@@Fragments-Djent That is way cooler than what they are talking about here (in the 60-62F ferment range)

[@mrfomiatti5515]

I'm drinking a Pilsner from Cannon Hill Home Brew Shop ATM. I've been taking your advice and I'm pretty happy with it...🍺

[@RockstarBrewer]

Hey glad it helped! Thanks for tuning in.

[@Mikkogram]

a little extra information regarding final beer pH. An overabundance of calcium i the mash, can lower the buffer capacity in the wort making a greater pH drop possible. In the same context a low mash pH can increase the buffer capacity of the wort. So mash pH below 5,4 at lower and around 60°C will increase phosphatase activity and thus increase buffer cap

[@Bloombrewsbeer]

60C (140F) Are you saying to keep your Ph below 5.4, any temperature above 60C ? Not sure if I follow you here

[@patriksvensson9093]

Great video! A question on the ferm-temp, do you pitch at like 15c also or do you pitch low and let it rise?

[@RockstarBrewer]

I pitch at 15C and raise to 17C at about 1.025 ... I think Matt is a little more aggressive with his ferment temperature. Thanks for tuning in!

[@patrickkaplin2183]

Thanks for the great webinar! A question about 34/70 ferm temp. Are these temperatures utilized in addition to spunding to reduce ester formation thru pressure?

[@RockstarBrewer]

34/70 does not like pressure very much at all. I typically spund only at the end of fermentation for natural carbonation. We're going to do an episode on the myths of pressure fermentation in the future so stay tuned for that.

[@patrickkaplin2183]

@@RockstarBrewer Thanks so much, was drafting a new crispy lager recipe to try out when this video came up. Lovely timing and helpful for reflecting on the recipe.

[@Fragments-Djent]

I used to be on exactly the same idea as you when fermenting high, less laggering time until I worked with a czech brewer.

[@RockstarBrewer]

Oh understandably. I'm a firm believer that you brew your beer your way so if cold fermentation is for you, power to you. Most modern commercial brewers need to address the challenge of economics and running a business so while a warm fermentation may not be 'traditional' it gets the job done with great beer outcomes. Almost all paying lager drinkers couldn't tell the difference between warm and cold fermentation. They just want a 'beer' Thanks for tuning in 😊

[@Fragments-Djent]

@RockstarBrewer from a commercial point of view, especially when you brew a lot of other styles, is understandable, I said,I used to brew the same. But if you only brew lagers then brew them like it should be brewed. It's true the consumer doesn't have the education to distinguish!

[@Mikkogram]

i would disagree with one of last parts. Higher alcohols are essential for the overall beer impression (Lagers included). You just do not want to many of those, you have to balance them through oxygen and FAN. A beer without any HAA is just empty and flabby^^

[@Mikkogram]

I would personally adjust my process and raw materials rather than using tetra hop in a full strength beer. I get it when it comes to AmLightLager or alcohol free/reduced beer where a lot of foam positive substances are just not enough in the beer to begin with. But a 5% all malt lager will always have a great foam if the process is right..even the 5% wouldn't be necessary...E.g. no decoction with low protein content, hochkurz-mashing at a ph of 5,4-5,5, no high gravity brewing,...