German Brewing

I applaude your approach! It's seriously interesting and it merits venturing further.

Can we keep going forward in this spirit?

Absolutely, and I don't mean to imply that home malting isn't worth exploring. Kunze has a really excellent chapter that would be a great place to start.

Brewing the perfect lager doesn't end with LODO

My second attempt at Helles went wrong, I bought a speidel 60L plastic fermenter, which I measured to fit the fridge, but made the stupid mistake of not accounting for the side spigot. Which meant I had to use the small lid, and didn't measure anything before bottling, and used the same STC-1000 schedule that had worked well with WLP830. Now, with WLP838 it had lots of green apples, even after 4 weeks of lagering and 4 more in bottles in a cold basement. Is this something that will fade? (I used krausening instead of priming sugar.)


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Pitched at 6 C, raised to 8 during two days, 10 days at 8, cooled to 3 during 5 days.


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I've been using 838 for nearly 7 years and i can assure you it is not done yet. That yeast takes time to finish. I'd raise my temperature a bit 2-3C and give it another week and the. Very slooooooooowly drop it to 1.5C over the next 2.

Actaldehyde means that your beer is still green and you haven't finished secondary yet.

Really. Sit it out. Don't dump. If anything add Kräusen if you can.

I always ended up with a very nice end result.

Every strain has its own characteristics. I noticed that 838 needs quite a bit of careful handling but the result is worth it.

Hope this helps.

It produces quite a bit of Sulphur. Makes it more durable and better suited for filtering. It's an incredible strain for Bavarian Pils as well.