nigelnorris
Beavis at Bat
I've made four or five BIAB lagers. Recipes have been extra pale maris otter plus 5 or 10 percent of some other grain. Hoppage has been mostly saaz at about 3g/L. Yeast has been s-23 every time. Hour long mash 65C-67C, hour and a half boil. Two weeks or thereabouts at 12C, a couple of days at 15C, then lagered at 1C to 3C for at least 4 weeks.
They all taste fabulous, really pleased, but they're all distinctly hazy. I'd hoped that 4-8 weeks of lagering would have made a dent in that but apparently not. Am I doing it wrong, or just expecting too much?
They all taste fabulous, really pleased, but they're all distinctly hazy. I'd hoped that 4-8 weeks of lagering would have made a dent in that but apparently not. Am I doing it wrong, or just expecting too much?