An opinionated blog about homebrewing lagers.
On May 7th, I brewed a Helles beer for my participation in the Braumarkt Challenge. The requirements were quite simple: to brew a classic Munich Helles with the given ingredients of Pilsner, Vienna, and GoldSwaen Light malt, as well as Loral and CTZ hops and S-23 yeast. Additionally, one could choose and add or replace one more freely selectable ingredient.
Blind triangle tests in the homebrewing wold were probably popularized by Brülosophy. Having conducted and evaluated one of my own, as well as having participated in it myself, I would like to share my thoughts on it in a short essay and also point out the limitations and meaning of such tests.
In this experiment, a brew of Vienna Lager was split between two fermenters and fermented with Nova Lager at two different temperatures.
The water analzyer will give some indication, wether the tap water is suited for brewing breers, or which improvements should be done to make it suitable for brewing.
When I started homebrewing in 2018 there is one statement I heard over and over again: 'Homebrewing lagers is hard (leave it to the more experienced)'. It's not and it doesn't have to be. This post summarises my experience of brewing over 100 lagers in five factors that I have found to be the most important.