VIENNA LAGER: The PERFECT FALL BEER | Alternative to OKTOBERFEST and PUMPKIN Beers

[@vruychev]

The amount of knowledge pouring out your videos matches the chalkboard background perfectly! I get schooled on beer-making and entertained at the same time! Cheers to yet another great brew day 🍺

[@TheApartmentBrewer]

I'm so glad you enjoy the videos so much, I appreciate it!

[@jasonjwise]

I made a made it wow !!! it is delicious and I use Weyermann German chocolate rye malt like you recommend very good. Definitely would make this again appreciate the recipe and all the information and video you give us. Thanks. Cheers 🍻🍻

[@mikekerr4728]

Pressure fermented a Vienna Lager (recipe almost identical to yours - w/ some Caramunich added in) in a Fermzilla a month or so back. Grain to glass lager in less than 2 weeks. Turned out great and has turned into our nightly session beer. You're right that Vienna as a style is a perfect accompaniment to fall, winter... well, frankly, all seasons.

[@TheApartmentBrewer]

That's awesome! They are a great style for any time of year!

[@victoraugusto7787]

First time I see a Bee addicted to beer. 😂 . Thanks for the video!! Cheers from Brazil

[@basbh1782]

That looks amazing if I ever get into home brewing that would definitely be on the brew schedule with Oktoberfest ,Miaibock,Hefeweizen, Toasted bock, Porters and Coffee/ Chocolate Stouts

[@garyelderman1229]

You finally got to my Fav. Serve it next to your turkey. at Thanksgiving. I love this one.

[@TheApartmentBrewer]

Its a great style for Thanksgiving dinner!

[@herbbowers769]

Vienna, one of my favorites

[@ktrain420247]

Looks phenomenal. Well mine is a pseudo vienna that i am playing around with pressure fermentation. My other experiment is using lutra kiveik yeast.. hopefully they both turn out.

[@TheApartmentBrewer]

Lutra is a great idea for this beer, definitely will work well if not better than pressure fermentation

[@curtpick628]

Looks great Steve. I've done a few Vienna brews and loved them all. All my kegs are full. Once I knock those out I'll move onto the stouts ,Amber's, and of course another Vienna. Take care.

[@TheApartmentBrewer]

Right on Curt! Thanks for watching!

[@greggleblanc2725]

I guess the yellowjacket was also a big fan of this beer........so great that you captured that on camera.

[@TheApartmentBrewer]

Lol it happened multiple times, its not apparent but I was fighting them off for several takes haha

[@ElementaryBrewingCo]

Love Vienna Lagers! Still shorts weather on brew day, probably going to be crazy cold soon. Wish there were actually seasons here.

[@TheApartmentBrewer]

I'm jealous of the Cali life sometimes! Yeah we'll soon be going below freezing at night, time to get the dark beers going!

[@gnomebrewing]

You've been killing it with the lagers lately. I love the color and so did the bee, can't blame him.

[@TheApartmentBrewer]

Thanks man! I never expected I'd get into them as much as I have, but I've been having a blast!

[@davidfieldsend]

Good video! The best vienna ive been able to find is from von Trapp brewery in vermont. Brooklyn lager as well is essentially a vienna, which in my opinion is better than Sam

[@oneaviator7138]

I scaled this recipe up to 10 gal. OG (1.055) Used a 4L starter. At the end of fermentation (1.013)it was a Diacetyl Bomb! I fermented it at 52F( cold as I could get it using a cold cellar) and did a 6 day diacetyl rest. It still has some slight diacetyl left but tastes good though. I'm going to keg it today. Thanks for all your videos!

[@TheApartmentBrewer]

Just needs a little extra time I think. Cheers!

[@barrycranston5122]

I find 4-6 weeks for my lagers to clear in the kegs. Always taste better. Love Vienna lager, brew 2-4 batches each year.

[@TheApartmentBrewer]

Yeah there is a distinct flavor change once all the yeast and proteins drop out. Getting close!

[@RiggerBrew]

I feel you on the over saturation for Oktoberfest and Feast Beers.. My Go Tos are Pils in the Summer, Hefeweizen or Helles or Vienna or Dark Mild or Ambers in the fall and over winter are Porter or Bock or Dunkelweizen.

[@TheApartmentBrewer]

Yeah, it is always nice to do something different every so often. Dark mild sounds awesome right now!

[@3_dogs_brewery188]

Been meaning to say this for a while. The way you use color text to show SRM is ingenious. Cheers and Brew on Steve!

[@TheApartmentBrewer]

Glad you appreciate that, thanks for letting me know!

[@TheWinkingPigBarBQ]

I just brewed a lightly Smoked Vienna Lager yesterday. I went a little different with my grain bill 78.1% Vienna, 8.2% Chit, 8.2% Melanoiden, 3.6% Smoked Pilsner, and 1.8% Pale Chocolate, then used Hallertau Mittelfruh, and Hersbrucker hops. I'm looking for a medium mouthfeel, but capable of holding a good head while at the same time having a perception of dryness. Oh, yeah! I went with the 34/70 yeast. I enjoyed your video.

[@TheApartmentBrewer]

Very cool idea, interesting adding the chit malt in there

[@gerardnatale2387]

Thanks for making this video! I've been wanting to make this style as my first true lager. My Octoberfest is half gone so I want to get brewing this recipe. See you on the Hoppy Hour! Thanks again !

[@TheApartmentBrewer]

Its a great option for a starter lager actually, go for it! Cheers and thanks for watching!

[@wrayzor97]

Vienna lager is definitely my favorite style of lager. I gonna try brewing one too. I’m over due as well. 🍻

[@TheApartmentBrewer]

It's well worth it, thanks for watching!

[@dearseall]

Pouring it seems you have some Nitro in it? For the Weizenbier: It may help to substitute the "z" with "ts" to spell correctly ;)

[@johnsikking4891]

Another great video and I picked up the patriotic Hop shirt - sweet design.

[@TheApartmentBrewer]

Thank you so much!!

[@nukkumatti3043]

Colour is amazing! Nice job, I have to give vienna lager a try in the future. Cheers!

[@cmcurran5]

Yes! I’ve been wanting to try and clone Boston lager! I was very excited just seeing the thumbnail

[@TheApartmentBrewer]

Its definitely not an exact clone, you might want to try and get the sam adams yeast for that, but it's a great brew regardless. Cheers and thanks for watching!

[@nobbyonfire]

Great video as usual. I have managed to get my hands on some Crisp Hana Vienna malt and am planning to do an original Vienna lager following one of Andreas Krennmair’s recipes as my next brew

[@TheApartmentBrewer]

Sounds awesome! Hope it goes well!

[@mitchmason8386]

Beautiful color knocked it out of the park 👍

[@TheApartmentBrewer]

Thanks! I love the way amber beers look!

[@grantwarmoth1551]

I believe someone who worked at Weyermann has come out to say that Vienna Malt is just a blend of Munich and Pilsner malt.

[@TheApartmentBrewer]

I've heard this before and but I've also heard the opposite, who knows?

[@pmhartel]

Such an underrated style. I brewed one this spring. I kept the grist simple and fermented with 34/70 in the low 60s. A bit unconventional but I used Centennial hops. It came out amazing.

[@TheApartmentBrewer]

Simple is the best way to do it, I bet it was really good and I love the idea of adding Centennial!

[@ninkasihomebrewer8226]

Good timing, I am preparing to brew a Vienna lager. Thanks 😊 🙏

[@TheApartmentBrewer]

Glad I timed it well, thanks for watching!

[@ninkasihomebrewer8226]

@@TheApartmentBrewer I always enjoy the contents of your videos. Keep up the good work

[@shane11199]

Looks like something I'll have to try 😃😃😃

[@NikitaVorontsov]

Oh man yours looks so much better than the one I made! That wait for it to clarify was definitely worth it! Incredible red colour!

[@TheApartmentBrewer]

Yours looked great too! It was painful waiting for this to really clarify though!

[@NikitaVorontsov]

@@TheApartmentBrewer it always is! Especially when the taste is already fantastic so you need to be careful not to drink it all before reviewing!

[@Hellbrews]

Awesome ! I love Vienna Lagers 🍻🍻🤙🏼

[@TheApartmentBrewer]

Hell yeah! Glad you enjoyed the video man!

[@jimbo4375]

Well done, looks amazing. Looks like an English ale almost. Vienna-Munich international lager hah!

[@TheApartmentBrewer]

It actually tasted very similar to an English ale when it was young!

[@tommanning7337]

WOW!!! that looks amazing! 👍🏻👍🏻🍺🍺

[@TheApartmentBrewer]

Thanks Tom, it was pretty good!

[@Jango1989]

Very nice! Great autumn alternative!

[@TheApartmentBrewer]

Glad you think so as well! Thanks for watching!

[@RuwinduGunatilake]

Loving the amount of lagers you cover in this channel! There’s something in them that I’m just drawn to in brewing that I can’t find in ales. Can’t put a word on it though.

[@TheApartmentBrewer]

I'm glad you ebjoy them so much! For me they're just very fun to brew and after making them enough, I'm starting to really understand the effect the yeast has on flavor and mouthfeel - as mentioned above it is quite different than ale yeasts!

[@HOMEBREW4LIFE]

We are cracking heady toppers this thursday braj

[@TheApartmentBrewer]

I'll get my Pliny ready for an MBC

[@HOMEBREW4LIFE]

@@TheApartmentBrewer lol! hangover ENGAGED!

[@codebowl]

Awesome I will have to try this brew! Thanks!

[@TheApartmentBrewer]

Thanks for watching!

[@edwardmeradith2419]

…just had a Vienna lager at the DropZone, Steve- and then noticed this video- and that it’s a year old. Serendipity? I enjoyed the Vienna lager a I had at DZ

[@TheApartmentBrewer]

I have yet to try it, sounds like it is good then!

[@BanksBuilt]

I’ve been rolling some Lutra from batch to batch lately loving the clean 48 hr ferment. Might try it in something similar to this. Cheers Steve 🍻

[@TheApartmentBrewer]

Definitely works for this!

[@arancourt5623]

Tonight I'm starting my chocolate milk stout, been super hyped for this one for a couple months. Only wish I had a nitro setup as opposed to bottles.

[@TheApartmentBrewer]

Sounds great for the change in seasons!

[@brucekish7576]

These are wonderful beers. A couple of variances from my own recipe: a comparable amount of black patent malt in the grain bill instead of the carafa; also for hops, I use Galena for both bittering and flavor. I'll have to try your recipe for comparison.

[@TheApartmentBrewer]

That sounds nice! Interesting idea with the black malt, I would expect that to contribute roast

[@TheBMurph43]

I love the concept of a Vienna lager the only time I’ve tried to make it I thought I had enough yeast for it but was one packet short of dry yeast so I added an Octoberfest yeast I think it added an aspect that I didn’t really want.

[@TheApartmentBrewer]

There are definitely differences in lager yeasts and some will work better than others. Give it another try!

[@claytongarred3870]

I got a couple beers with different hops and different yeast strains but almost identical SRM to the beer you made, both my beers sitting around 12 SRm but look pretty red. I did use almost the identical grain bill on both. Looks amazing good job

[@TheApartmentBrewer]

I love that color range, especially when they clear up! Cheers!

[@beeroquoisnation]

Your content is always very well done, articulated, expressed, and produced. You have set the bar high brother. Oh, and I cannot buy that shirt. After watching your content I have come to understand that I am just an apprentice beer engineer. I will have to sell the apprentice beer engineer shirts if I ever create content. Well done again.Cheers.

[@TheApartmentBrewer]

Thanks so much! I appreciate all the kind words and above all I am glad you love the content so much! Cheers!

[@beeroquoisnation]

@@TheApartmentBrewer Love is such a strong word. I find your content highly palatable. Like beer, some content is consumed easily, and others are an acquired taste. LOL

[@naka1backbrewery854]

Brewed this recipe on Thanksgiving! Super excited to see how it turns out, and hope to have it ready by Christmas. Pressure fermented at 15psi in a cool area of my house. Going to cold crash around 7-10 days and fine with gelatin then transfer and have about 2 weeks to lager before the holiday. Love the channel! Cheers 🍻

[@TheApartmentBrewer]

Awesome!! I'm sure you will be ready by then. Even if it's not totally clear it should taste pretty good. Let me know how it goes!

[@achowe9313]

Great video! I'm enjoying my Helles Lager quite a lot currently 🍻 I'm envious of your head retention! I just can't dial this in, even with adding in carapils.

[@TheApartmentBrewer]

Helles is another great style for this time of year! I think I'm going to credit the high protein in weyermann malts for the head retention. I haven't ever had an issue with it when brewing with them

[@mousetrapbrewing9566]

I’d love to see some more videos on the conical use! I know you did an overview but yeast harvesting, trub dumping (when and how to do it), etc would be beneficial. Not too many videos out there that cover those topics. At least that I’ve found. But awesome video and I’ll give this a shot once my Oktoberfest kicks.

[@TheApartmentBrewer]

Noted, I'll work on something!

[@januszkszczotek8587]

A very interesting beer style. I brewed two Vienna Lagers this year and plan to continue next year with more brews to improve my recipe. I will definitely try your water profile. Mine is not too different - I mainly have the chloride/sulfate ratio reversed. Your profile sounds more reasonable. Thanks.

[@TheApartmentBrewer]

Although I didn't really mention it in the video, I was very happy with the way the water profile shaped the final beer, although you can make a hoppier version of the beer which may use your water profile more effectively (although at that point you're in altbier territory)

[@Bullsbrew551]

The bee also liked the malty character of the beer. Is melanoidin malt and aromatic malt used interchangeably or are they two different malts? Can’t seem to find the answer. Good looking beer! Thank you.

[@TheApartmentBrewer]

Glad you enjoyed the video! The way I've looked at it is melanoiden is more appropriate for German styles and aromatic is more appropriate for Belgian styles, although they do behave very similarly. I've also found that you can use a bit more aromatic malt before overdoing it

[@DMCSerenity]

Getting ready to brew right now and I don’t have any sodium bicarbonate for the water profile. Any alternatives? Quick!!

[@pierluigidecolle2747]

Good video, i want to ask you, please, why you don t made the protein rest at 55 degrees celsius for 10 minutes, ? And also, we don t need the step around 72 degrees celsius before the mash out ? Thanks Pier

[@TheApartmentBrewer]

A step mash isn't necessary for beers every time.

[@stenlee556]

No one will be left indifferent to Viennese lager, but I have another question for you: Please tell me, what do you use to disinfect your fermentation tanks and what do you wash off the disinfectants with?

[@TheApartmentBrewer]

I sanitize everything with Starsan which is a no rinse sanitizer, so I just dump it out after the sanitizing step.

[@stenlee556]

@@TheApartmentBrewer Thank you so much for taking the time to respond to your subscriber.

[@MrHernandezMarquez]

Awesome work! You piqued my interest when you mentioned step mashing this brew. I've been looking to try it out, what would you suggest as your step mash schedule for a Vienna Lager? Thank you as always, prost!

[@TheApartmentBrewer]

Probably a short beta rest around 142-145 and then a longer alpha rest around 156-158

[@MrHernandezMarquez]

Thanks solid copy, loving the book suggestions and looking forward to a schwarzbier video? Awesome work sir, thanks again!

[@thehoppyhour6297]

See you thursday braj!

[@TheApartmentBrewer]

Looking forward to it!

[@Aaron_Higgins]

I've always tasted hazelnut as the standout flavour in vienna malt, especially like unripe hazelnut. does anyone else get that?

[@chrispapageorgiou9665]

Nice video! Did you get any roasted flavors out of Carafa Special II?

[@ninelivesbrewing]

I just kicked my first Vienna lager a few weeks ago. Loved it, but I think mine was a little too close to a marzen or bock. Similar grain bill but did a single step decoction mash and included some munich II in addition to a touch of carafe. I think the dark Munich + decoction put it slightly over the edge into 'super bread' category maybe, so I'll probably leave the Munich 2 out next time. Or I didn't balance it out w enough bitterness given how bready/malty it was? Anyway, I loved it, and yours looks terrific!

[@TheApartmentBrewer]

Yeah it can get a little deep with the decoction - although that was a great idea! Dark Munich can get really intense too. Glad you enjoyed the video!

[@afhostie]

Would be great to snag a picture of the clarity now and then post a side by side in another month. If there's any left.

[@TheApartmentBrewer]

Great idea!

[@afhostie]

@@TheApartmentBrewer Any updates on the clarity or have you already crushed it?

[@TheApartmentBrewer]

It's long gone but it did clear up a few weeks later

[@adamgodofwar666]

I don't have a fridge for lager yeast fermentations yet, I was wondering if you have ever made this recipe with ale yeast and a mid 60s fermentation temp? What would be differences to expect besides cleaner and more crisp? I'd like to try this with us04 or 05

[@TheApartmentBrewer]

If thats your situation I'd actually recommend using saflager W-34/70. That's still a lager yeast but it will work just as well in the mid 60s

[@TheHipsterHedgehog]

Are you trying to get really clear beer? If so, have you tried Clarity Ferm from White Labs? It can help eliminate chill haze. In my lagers, I had run into issues in some of them even with finings and multi-month lager periods. However since using Clarity Ferm, I've had super bright lagers within a week of gelatin finings after cold crash and packaging.

[@TheApartmentBrewer]

I haven't, but I just got some superkleer to play around with, which is a two stage fining agent

[@StratoJohn]

Re watching as I'm about to brew a Vienna lager. Jealous at the beginning when you're saying you can get festbier / marzen everywhere you go in autumn (fall). Can't get that so much in the UK 😢

[@TheApartmentBrewer]

Do you not have a very strong oktoberfest trend?

[@StratoJohn]

@@TheApartmentBrewer judging by a video I've seen of yours, you've been to the UK before and seen the beer scene, and it's great if you want to drink "real ale" and in fact, most beer festivals held around the country are organised by CAMRA (campaign for real ale) which means no carbonated beers, craft beers etc. Anyway, long story short, where I live which is still close to London, the beer scene has nothing on America

[@CoolWhipp-hy1qu]

Can this be pressure fermented?

[@Jombolo-ey1ox]

Might’ve gotten the sweetness from residual honey sweetness from the bee! Jk awesome video as always, keep the lagers coming

[@TheApartmentBrewer]

Ha! More like residual wasp killer spray! Glad you enjoyed the video!

[@apack76]

Would saflager 34/70 dry yeast work for this recipe? Thanks! Cheers :)

[@TheApartmentBrewer]

It would but be aware it will attenuate more so you may get a drier beer at the end

[@AM2PMReviews]

XX Amber is Vienna lager right?

[@TheApartmentBrewer]

Very similar, technically mexican dark lager is its own style but they were modeled off of vienna lager

[@AM2PMReviews]

@@TheApartmentBrewer oh that is interesting. They use the same malt but maybe it's fermented differently or has different proportions of malt?

[@jasonwarren4023]

Hey Steve. I'm going to take my All Rounder on it's maiden voyage next week and I want to bring this recipe along for the ride. Fermenting under pressure for my first time. I have a couple of questions regarding ingredients. I have access to everything in the grain bill except for the dehusked carafa II. I know my local home brew shop carries carafa III. Would that work? Or is there something else you would suggest? Chocolate malt maybe? Also, I'm unable to get the yeast that you use. Is there a dry yeast strain that you would suggest for me to pressure ferment this recipe with? Saflager W-34/70 or Saflager S-189 or Saflager S-23? Is there anything in the grain bill you would change as well? Thanks in advance!

[@TheApartmentBrewer]

I would ask your LHBS if the carafa III is dehusked. If so you can scale it back a bit from the addition here, or if that doesnt work see if you can find a similar dehusked dark malt like blackprinz or midnight wheat. All you need is a tiny bit. If that fails, do a cold steep on the carafa III then add to the kettle during the mash until you get the right color. Chocolate malt works but can be a tad roasty. I'd recommend 34/70 or S-23 for dry yeast options.

[@jasonwarren4023]

@@TheApartmentBrewer thanks for the advice Steve. Greatly appreciated!

[@dedona_b]

I’ve got some leftover yeast - Lalbrew Diamond. Think I can swing this recipe with this yeast?

[@TheApartmentBrewer]

100%

[@dedona_b]

@@TheApartmentBrewer you the man! Thanks for the quick response.

[@TheApartmentBrewer]

@d.homebrewery glad to help!

[@dedona_b]

@@TheApartmentBrewer one more. Whirfloc?

[@TheApartmentBrewer]

@@dedona_b yes I'd recommend it

[@azerbouf]

Great video with awesome recipe. I brewed Vienna Ale (60% Vienna 40% Pilsner) and it was great beer. I am wondering: is there any reason that you are not mashing out? I've noticed that almost in all of your brewers you are using a single mash, but in books and recipes I see mash out at 78 for like 5 minutes.

[@TheApartmentBrewer]

I did mash out, at 170 F. It's a step I use in every brew and helps to get a bit more wort out of the grain basket and slightly increases efficiency

[@davefaulkner6302]

Thanks for another interesting video. I'm learning a great deal from your videos. I don't mean to be critical, but don't you need a 90 minute boil because of the Pilsner malt to drive off the DMS? Also I heard that a hard boil is good for light beers like these lagers. Do you find that to be true?

[@TheApartmentBrewer]

Thanks and glad you enjoyed it! I really don't do the long boil for DMS thing anymore since that's pretty much been shown to be a myth now. Pilsner malt carries far less DMS precursor nowadays than it used to. Long boils are great for color and melanoidin character if you want to use them. They can help with long term shelf life as well

[@herbstava]

I’ve been hearing such mixed thoughts on this. What do you think about lagering? I feel like it is another cause for lagerphobia for brewers. I honestly don’t care if my lagers are clear, as long as they taste good. Does it really make a difference to let it sit in the fridge for months and months or can I crack one open 2 weeks after I bottle it and not feel bad? I’ve never noticed a difference but that may just be me

[@TheApartmentBrewer]

Thats why shortcuts like cold side finings exist so you don't have to wait around for weeks to months. I totally agree, if it tastes good and makes you happy thats awesome! I prefer to clarify my lagers if possible though because there is a distinct flavor change when it clarifies.

[@richardhall4642]

Have your Vienna lager in the fermenter right now @52 degrees. Did you let it warm up a few degrees towards the end of fermentation?

[@TheApartmentBrewer]

yup, a diacetyl rest is probably a good thing for this beer

[@maureydion1150]

Hi. If using Lutra Kveik for this what temperature would you recommend?

[@TheApartmentBrewer]

85-95 F

[@paulschroeter4987]

I wonder if lutra kveik Omega dry would work at well. What are your thoughts?

[@TheApartmentBrewer]

Lutra kveik would be a good option if you want a clean neutral profile. It will attenuate more and leave less sugars behind though

[@paulschroeter4987]

Second thought I was wondering if you had ever heard of a beer called barrilitos? I had it in Mexico when I visited 5 times and everytime I go that's what I buy I absolutely love it and it's only a 3.6 abv lager so nothing crazy !!! I've been searching off and on for 6 months for the recipe with all dead ends ofcourse. I would go bonkers if I could find it.

[@TheApartmentBrewer]

Maybe check in with the channel Hellbrews. He lives in Mexico and probably could help you far better than i

[@timrittinger2700]

What do you use for temperature control for the fermenter?

[@TheApartmentBrewer]

Most of the time I use an aquarium pump in an ice water bath in a dorm fridge that circulates through a cooling coil in the fermenter. Sort of like a poor man's Glycol chiller

[@fastforwardx2937]

Great job on the brewing video. Gkad to see Northern Brewer is working with the Home Brewing KZbinr community. I really like what they offer. My only complaint is they do not ship to military addresses so that is why I end up using MoreBeer since they will ship to me. Keep up the good work!

[@TheApartmentBrewer]

That surprises me to hear. Have you reached out to their customer service?

[@fastforwardx2937]

@@TheApartmentBrewer Yes I was surprised as well because back in 2012 they would ship. I have reached out and they told me that they do not ship to military addresses or at least APO, AP ones.

[@buffalojoe78]

I actually love the multitude of Oktoberfest and pumpkin beers. I’d love it if I saw less IPA’s at my grocery store.

[@TheApartmentBrewer]

Nothing wrong with that!

[@wadekummer]

What do you do if you don’t reach your original gravity that you expected?

[@TheApartmentBrewer]

Usually I just dont really care and accept that the beer will be lower abv than planned, but you can always boil longer or add some malt extract to bump it up a few points.

[@wadekummer]

@@TheApartmentBrewer ok thanks

[@DMCSerenity]

No disrespect to you love your content probably something on my end but I brewed this beer and it turned out like poop. It’s like there’s hardly any flavor hardly has a head on it and has a weird little after taste. I fermented under pressure in my unitank because I don’t have a way to drop the temperature lower than 65 deg. I’m frustrated! I also put gelatin in it fir 3 days and it’s still murky and not clear at all.

[@TheApartmentBrewer]

Cheers man and thank you!

[@paulschroeter6681]

"bee toast" Vienna lager 😁

[@TheApartmentBrewer]

Love it haha

[@gregf4083]

Do you mill your own grain or have NB mill it for you?

[@TheApartmentBrewer]

I mill my own now, but you can have them send it to you milled as well

[@gregf4083]

Local homebrew shop closed down. So debating if I should buy a mill or order milled from the online store.

[@TheApartmentBrewer]

Depends on how you like to buy - in bulk or one batch at a time. Milled grains just don't last as long in storage and tend to be cheaper

[@gregf4083]

@@TheApartmentBrewer I don’t buy in bulk. Usually just buy whatever the recipe I am attempting calls for.

[@TheApartmentBrewer]

@@gregf4083 in that case it may be best for you to just order the milled grain but it will cost a bit more. Keep in mind if you buy a mill you'll need a corded drill if you don't want to hand crank. Battery powered drills will burn out their motor on a mill

[@rickyframe5586]

Do you live in cincy

[@TheApartmentBrewer]

I have no idea where that is, sorry

[@rickyframe5586]

@@TheApartmentBrewer Sam Adam’s has a large production facility in Cincinnati Ohio. But just one of many I’m sure. Never mind, thanks for the reply

[@TheApartmentBrewer]

Ah gotcha, yeah I live about 45 minutes from Boston

[@joshbecque2424]

Boston lager

[@adamsandoval730]

❤🤘🍻🔥

[@project.overland.camping]

Well....at least he caught a buzzzzzz

[@TheApartmentBrewer]

Eyyyyyyyy 😎👉👉

[@andrea-gh7ve]

Mo

[@bulldog9708]

Your recipe is two weeks too late for me, I’m bottling my Vienna today. I hopped with Hallertau Mittlefruh with similar grist. Keep up the great work with your video

[@TheApartmentBrewer]

Sounds like it will be good, thanks for watching!

[@Daniel-zq3wq]

9/10, disappointed it wasn't a pumpkin vienna lager. But seriously, that would actually work. Just don't add the characteristic pumpkin spices...

[@TheApartmentBrewer]

That could definitely work! Thanks for watching!

[@jdmlong]

Haha yellowjackets are such pricks this time of year.

[@TheApartmentBrewer]

Right?!

[@michaelhoffman2508]

You talk too much and show too little.

[@TheApartmentBrewer]

Thanks