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Just bought a Bavarian Lager kit for a second attempt.
First time I used 1 kg dextrose and didnt like it.
Any suggestions ?

What temp did you brew in? I'd say only brew it in the colder months and use 'saflager' keep it around 14c to 16c and she should be great with dextrose.

i did a bav. lager last winter with 500g malt, 250g of dex, & 250g of maltodextrin.. woulda been better with some finishing hops (tettnang or similar) but i didn't have any at the time..

You might also want to try replacing half the dextrose with light malt.

I concur about using the lager yeast. It will make a huge difference.

Maybe also try some finishing hops, Hallertauer or Saaz, perhaps. About 10g boiled for a few minutes should do the trick.

Cheers,

Oliver

the coopers bav. lager does come with a lager yeast.. probly the same as the coopers pilsner yeast? which is saflager yeah?

db,

You're absolutely right.

The Bavarian does come with a lager yeast, and it is the same as the yeast that comes with the Pilsner.

Cheers,

Oliver

Off the topic a bit, but why do you put maltodextrin into a lager. I thought it was used mainly in ales and stouts to make them heavier in mouthfeel. With a lager you are normally going for something light aren't you ?

That said, I've never tried it. Would just like to know your opinions on it.

i generally don't use maltodextrin in any beer.. mouthfeel ain't up there on my list of priorities
& i probly wouldn't have used it in the bav. lager if i had a spare kg of malt.. but it had been awhile since visits to a hbs.. a brewiser body brew (i think it was) was my only choice..

Thanks for the replies.
Will wait till it gets a bit colder before I put this brew down.
Interested in what temperature the yeast should be added when using Saflager ?

I don't have the luxury of being able to brew lagers in the cold, except in winter, but I'll go by what's been written previously about this.

Pitch your yeast at a relatively high temp (for a lager anyway). Say 20C. Then allow it to chill fairly quickly to brewing temp, which, depending on the yeast could be down to 12C or even lower. DCL recommends Saflager be used at 12C, but 9C-15C is the recommended range. See http://www.dclyeast.co.uk

I'd be happy to be corrected on the method for pitching.

Cheers,

Oliver

My LHBS just got some external thermostats that allow you to set a fridge to whatever temperature you want between about 0 and ambient. It will set you back about $100, but if you want to do lagers "authentically" and have a brew fridge anyways, it might be worth it. I think you can also get them at http://www.grainandgrape.com.au but support your local store if they have them.

How long should i keep the bavarian in the bottle before opening?
Is 2 weeks to short?
I want to make a good impression on a alcholic friend and I'm a bit worried about the egg smell.
If 2 weeks is too short I won't give him any.
Thanks,
Grant.

Grant,

Why don't you crack one and see if the rotten egg smell has dissipated?

Even if it has, I'd leave your beer for at least a month before trying it, and longer if you can. You'll be surprised at what a difference time in the bottle makes.

Cheers,

Oliver

I just cracked one, the egg smell is there, but isn't real strong.
But it is a really nice beer, considering how young it is I can see this one being spot on in three months.
Thanks,
Grant.

Evo,

It's a Bavarian, German-style lager. Germans only use malt, hops, water and yeast in their brews. Hence all-malt is the way to go. But I admit to being biased towards all-malt for all beers.