35 replies to this topic

[MyaCullen]

I am almost nobody Ken, that looks like a really nice beer

[neddles]

Further confirmation that water can make an enormous difference. Glad this came out so nicely for you. Enjoy it.

[Big Nake]

Recipe went like this...

 

6.5 lbs Durst Turbo Pils

2.0 lbs Weyermann Vienna

1 lbs flaked corn

1 oz Hallertau pellets @ 4.5% for 60

½ oz Hallertau pellets @ 4.5% for 5 mins

White Labs 940 Mexican Lager yeast

 

OG: 1.052, FG: 1.012, IBU: 22, SRM: 4, ABV: 5.0%

 

6 of the 8 gallons of water I used were distilled.  I added 4.5g of CaCl₂ to the mash.  I mashed at 149.7° for 60 mins.  I made sure that the pH was 5.2 - 5.3 for the mash and the sparge.  Boiled vigorously, quick chill, oxygenated the wort prior to pitching, etc. and fermented in the fridge at 47°.  The head stability you get from using [some] percentage of distilled water is unreal.  Up until I got the water thing down, the head on my beers would be quick-fading.  This will be a perfect beer for this time of year.  Cheers Beer Brothers! 

[MyaCullen]

whats' your fermenting schedule on a beer like this ken?

[Big Nake]

Fermented for about 2 weeks in the cool conditions, then maybe a week on the basement floor (primary/d-rest), then to secondary with gel solution where it may have sat for another 2-3 weeks and then to a keg where it sat cold for about another 3 weeks waiting for a tap to open up.  I am noticing that the lager phase (cold, kegged and carbed in my case) is becoming more important.  I might send a beer like this to the taps quicker but they just seem to be better if they have the chance to sit cold for a bit.  Bottom line is that it should sit in primary until it's fully fermented, it should probably have a d-rest and that can take 3-4 weeks without issue.  After that, it's just as long as you can stand to leave it cold before you serve it.  Cheers.

[MyaCullen]

you didn't say what your secondary temp was

[Big Nake]

Secondary temp is concrete basement floor temp... probably fluctuates between 55° in the winter and maybe 65° in the summer.  Then it goes to the "on-deck" fridge which is set to 35°.

[johnpreuss]

I would be that no one as well. I really need to get a lager setup.

[Big Nake]

I would be that no one as well. I really need to get a lager setup.

Check CL for used 4.3cf to 4.5cf fridges.  $50 to $70 is common.  Use the fridge for the primary (I don't use a controller... I futzed with the internal thermostat and got it to 47° according to a small bucket of water left in there overnight and my Thermapen) and then do a d-rest somewhere outside the fridge and then lower the temp in the fridge for the lager phase.  Mark the thermostat with a Sharpie or something so you know where your "primary" setting is and where your "lagering" setting is.  That's all you need, my friend.  These things sometimes come up new at places like Sam's or Home Depot for $100.  They don't take up much room and they're very efficient to run... they won't bump your electric bill very much as long as they're relatively new. 

[MyaCullen]

Check CL for used 4.3cf to 4.5cf fridges.  $50 to $70 is common.  Use the fridge for the primary (I don't use a controller... I futzed with the internal thermostat and got it to 47° according to a small bucket of water left in there overnight and my Thermapen) and then do a d-rest somewhere outside the fridge and then lower the temp in the fridge for the lager phase.  Mark the thermostat with a Sharpie or something so you know where your "primary" setting is and where your "lagering" setting is.  That's all you need, my friend.  These things sometimes come up new at places like Sam's or Home Depot for $100.  They don't take up much room and they're very efficient to run... they won't bump your electric bill very much as long as they're relatively new. 

I am usin a CL fridge like that, $30

[positiveContact]

i was really excited when i looked at this post b/c i thought bb was brewing again.  then i noticed the dates

[Big Nake]

Making Cabana Lager tonight. Avangard German Pils, Best Malz Vienna, flaked corn. Spalt and Tettnanger hops, White Labs 940 Mexican Lager yeast. All filtered tap water, calcium chloride in the mash, get the mash pH around 5.2 and keep the kettle pH around 5.3 or so. Single infusion mash at 150°. I made my Hacienda Lager with the 940 as well as Jamil's Vienna (which would ordinarily use 2308). Now Cabana and that may be it for this blob of yeast.

[Steve Urquell]

I brew one very similar to this with a touch of Caravienne, all CaCl2 and W34/70. Tastes and looks almost exactly like Modelo Especial.

[Big Nake]

I brew one very similar to this with a touch of Caravienne, all CaCl2 and W34/70. Tastes and looks almost exactly like Modelo Especial.

Yeah, that sounds nice. I probably mentioned this already but I emailed Chris White and asked him what yeast I should use if I couldn't get the 940 (this was when 940 was seasonal) and he said 830. It's not a surprise that "Mexican Lager Yeast" is close to "German Lager Yeast" because of Mexico's history. I do think that the 940 has a distinct character and I really like it in a wide range of styles (light cerveza kind of thing, something like Victoria, a Mexican Vienna like Negro Modelo, etc). Cheers!

[Steve Urquell]

Yeah, that sounds nice. I probably mentioned this already but I emailed Chris White and asked him what yeast I should use if I couldn't get the 940 (this was when 940 was seasonal) and he said 830. It's not a surprise that "Mexican Lager Yeast" is close to "German Lager Yeast" because of Mexico's history. I do think that the 940 has a distinct character and I really like it in a wide range of styles (light cerveza kind of thing, something like Victoria, a Mexican Vienna like Negro Modelo, etc). Cheers!

I haven't had anything with 940 in it. I know W34/70 is fairly distinct though. I need to revisit Especial and see if it's yeast character is similar to W34/70. I tasted my version and Especial side by side and they were extremely close.

[Big Nake]

I haven't had anything with 940 in it. I know W34/70 is fairly distinct though. I need to revisit Especial and see if it's yeast character is similar to W34/70. I tasted my version and Especial side by side and they were extremely close.

I am fairly convinced that 940 is Modelo's yeast. Negra Modelo and Victoria have this distinct character and I remember when I used to brew with 940 when it was seasonal and Victoria wasn't sold in the US... I could detect that character that I only tasted in Mexico. I think I have used 34/70 but I generally don't use dry yeast and I'm sure I used it when my brewing practices were not all that polished. I should really pick some up as a backup or maybe as a "Plan A" yeast.