What's Wrong with my Lager?

[John Sand]

I recently kegged my second lager. The first, last year, was okay, pretty close to the cloned beer.
This is a Czech lager, a bit bigger and hoppier than the BCS recipe. The sample at kegging tasted just what I hoped for, the numbers were right. It was a little hazy then, I lagered a week at 34, then put it in the kegerator probably around 40. It's still hazy, tastes dull, possibly a little tart. Is it just too soon?

[Beer-lord]

I’m not a lager guy and I know they are to be enjoyed cold but maybe after all the yeast drops out it will improve.
I think it’s just too early but I assume you kept everything very clean.
To me, lagers are so hard to do well since they are so clean that even the smallest off flavors or scan seem to take over.



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[BlackDuck]

So you only lagered it for a week? It sounds like it may be too soon. If you can get it colder than 40, do that, and let it sit for a couple more weeks. Seriously, weeks. I really think you're early. I try to lager mine for at least 4 weeks, 6 if I can stand it. And I'm lagering while it's hooked up to the gas.

The haziness and the tartness should go away with a little more time. Once the tartness goes away, some of the other flavors should be more noticable.

[John Sand]

Thanks guys. I put it on tap hoping it would be ready for St Pat. My Rye Special Bitter was pretty low, I moved the last of it into a smaller keg, and nature is cooling that on the steps.
I'll keep the lager cold until it improves or I decide to swap it out.
I'm a little concerned about infection, but I followed standard procedures. If the flavor doesn't improve, I can test the gravity again.

[John Sand]

A little better already, and the off flavor is green apple, so I expect it to condition out.

[BlackDuck]

Right on. Give it some time. You’ll be really happy you did. In fact, disconnect you tap line so you won’t be tempted to draw another pint.


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[Beer-lord]

No, no, no, you want to taste it now while it's not so good so you can enjoy it more when it conditions.

[John Sand]

Thanks guys. I considered disconnecting it before tomorrow's guests. I think I'll leave it and just warn them. Many are wine drinkers anyway.

[dbrowning]

About 3 months too soon

[mashani]

I'll just throw out that if your green apple is from acetaldehyde, then it might not clean up all the way if the yeast is sleepy at 40 degrees. Even lager yeast has limits.

[John Sand]

It seems to be progressing, but if it doesn't, I'll warm it again.

[John Sand]

Somewhat better and clearer now. I'm still not crazy about it, but I hope it will improve further. And I'll keep working on it.

[berryman]

I am bottling my Lager tonight that we started around the same time and will let you know what I think of it in a few weeks.

[John Sand]

Thanks Berry.

[BlackDuck]

Hey John...did you post your recipe and process on this lager somewhere? I just kegged a lager (Czech Pil) this past Sunday also.