German Brewing

Brewing a beer in march intended to be consumed in october is an artifact of the past. I wouldn't do it nowadays.

Were't they also different Marzens than we make, today?

I know its an older tradition, but I figured it would be a practice in patience.

That and I had a bunch of Vienna and Munich that needed to go before it went stale.

6+ month old beer is getting stale even with commercial quality control.

Furthermore, stale malt isn't worth brewing with

Free yourself.

Totally fair, I bought the malt with intentions to brew a Vienna Lager, but then work and life got in the way, so I figured that its March, might as well brew a Marzen. Might as well see how long I can lager it for before I tap into it. It's also my first time using wlp838, so I am curious to see how that yeast handles. Consider it an experiment.

In the next few weeks I will be doing a side by side test of Munich Helles with WLP838 and WLP860. I figure 4-6 weeks of lagering and that'll be where I want it. Between 2 jobs and earning a degree, its hard to get a day off and actually brew and plan out the batch timing.

I really liked 860, but I felt it needed a cooler fermentation than what I did way back when. It was noticeably ester-y. I'd shoot for a long cold primary, 8-9c max, with a high pitching rate, and I think it would be magical.

Absolutely agree, Steve.

I was planning on using the Bavarian Cold Ferm schedule outlined by the Quest for Edelstoff blog (I believe Nico is the one who writes the blog, I am learning names around here still).

Step Temperature/°C
Pitch 5 – 6
Target 8 – 9
End 3 – 5

I have had moderately good success using w 34/70 and a similar ferm schedule, so I figure I would try it again.

I assume this would be in line with what Roach and Abbey said about the yeast strain.

I get lemon from 34/70, and that's not great by any means.