u/derelekt1

I've got some "lager" that has been going since June. More on it here: https://www.reddit.com/r/Homebrewing/s/YSQegnzRRW

It doesn't need aging. It did need more love and less oxygen. Any tips on how to convince my brain that oxidized beer is just another style? I am going to hate dumping almost 5 gallons on the lawn. If i chug it and don't breathe, it's fine.

I've made maybe a dozen other brews, kits and all grain and all came out fine. Is lager just super sensitive to O2?

This was my first kegging a beer and my first lager. Tasted a little that was left and was not impressed. Tasted flat (obviously), and sort of like freezer burned butcher paper (I have no idea what the flavor is). Set it at 12PSI and will give it another try next weekend.

If I could find a homebrew group, none here locally, would it be wrong to take one of these and ask what that flavor was?

I've got my first lager going and have never kegged anything yet. I have a keg now and the gear to use it. How much space do I need to leave in the keg and... can I let the lager finish in the keg, or should I wait to keg it until it is ready to drink.

You guys are great and thanks for the sub that brought me to reddit!

edit; by "going" I meant the lagering phase. It's been done fermenting a couple of weeks. Sorry for the confusion.

I'm trying my first lager.

Grain Bill:

• 9 lbs 2-Row American Pale Malt
• 1.5 lbs Flaked Corn
• 1 lb Vienna Malt
• +1 lb Rice Hulls

Hops:

• 1.5 oz Hallertau pellets @ 60 min

Yeast:
Saflager W-34/70 (dry)

Other Additions:

• 1 lb rice hulls
• 1 tsp Fermax yeast nutrient @ 15 min

Fermented (barely) at 48F-52F from June 27 for several days and after some input here, bumped it up to upper 50s for several days and it finished or stalled at 1.01 (I've never used Safale before so assume it is done). It's been cold crashing for 8 days now and I pulled it out to remove the trub jar. Took a sip off the top of that and thought, "So that's what buttery beer tastes like."

Can it be salvaged by letting it cold crash or age? Could I warm it up to say 70 and toss a starter of EC1118 in there? I know it'd be drier, but would that help? Also, does diacetyl make one get ill if I choose to drink buttery beer?

Thank y'all! This sub has been some helpful.

WIsh me luck!! Putting my InkBird to use finally and put this in the chest freezer yesterday to hold at 52F +/- 2 degrees. Not much activity today and I was a bit worried but thankfully, r/Homebrewing came to the rescue by reading through other posts about this yeast.

In the BBQ world they say, "If you're looking, you ain't cooking." It's killing me to not keep checking for activity.

Grain Bill (11.5 lbs):

• 9 lbs San Jacinto 2-row
• 1.5 lbs Flaked Corn
• 1 lb Vienna Malt

Hops:

• 1.5 oz Hallertau pellets @ 60 min

Yeast: Saflager W-34/70

Mash: 152°F for 75–90 min

Boil: 60 min

I've got a neomexicanus rhizome en route to my place. It usually stays warm here into October. Will it have enough time to establish itself? I'm thinking so and the neos have been hard for me to find.

I went to check SG this AM around 0750. Great news! It's been at 1.019 for 48 hours. Got home after work to bottle and realized I didn't put the airlock back. What an ultramaroon.

Edited for typo.

I ran out of room planting my new Chinook. I have one rhizome left. Should I plant it in a five-gallon bucket until I get another space set up next year? I don't think it will keep that long, will it?