LAGER - How to - Recipes - Ingredients - Methods - Styles - All Grain - Cervesa - Mexican Lager

legend of real talk.

Been doing Lagers for a few years now, use ambient Tassie winter temps to ferment and Lager, to consume following Summer, usually have a Mex and a Boags style clone, on the go , I keg on brew day, wash and rinse yeast cake, cool down 80% of my dead space and use this as a starter, Wort goes directly into clean fv, and sits outside and is usually pitching temp by midnight, stays outside till next day, where it is in that 8-12c range and already off to a flying start, I bitter my mex's with Galena and always throw something like Lemondrop etc in late, no need to drop a wedge of lime in my beers, 1n 2020, one of my Lagers got best beer in show at state comps

Great video with lots of great tips. Thanks

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Thank you Sir, very informative video.

There is nothing to add to this skilled info and I would sign it. Good job Gavo!

Cheers Gash thanks for the lager brewing info bring on summer session lager beers

looking forward to the video mate. im doing a mexican lager in a few days. using nova lager too

Great knowledge as always Gash. Thanks mate and all the best to you and yours 🍻

Your channel is my absolute favourite brewing channel. Your videos are spot on relevant. A big thank you from Sweden. Keep it up mate 👍👍

Nothing wrong with the Mexican push.... good ol' corn beer is smashable in the heat. 100% support your Kveik opinion. Yeast is so important but I think people want to cheap out because they are brewing such a 'boring' beer compared to big IPA's and such, but you don't get the result without it. Spot on advice, start to finish.

How do you remove choramine without a filter?

Cheers Gash!

Cheers Gash!

great advise on the yeast portion, temp control is key. great video:)

As someone who visited White Labs here in Colorado, drinking the same bear with different yeast, yeast changes so much. I also did this for a mead, nothing but Honey and different yeast. Changed from spicy to a soft sweet all from just yeast.

Sage advice from the sage!

I'm also a big fan of Nova Lager. Cerveza is just the Spanish word for (any) beer.

Only started brewing lagers this year, 5 so far and all fermented with Nova lager.
I do want to try 34/70 soon. 🍻

Muito bom... portugal

Great info presented in a clear and comprehensive manner.

Great vid Gav. I'm a Ale dude but will have to give the Ratten and Beefa a brew.

Question on fermenting.

JP wrote in a mag not to cold crash any beer as it stresses yeast releasing lipids ruining head retention.

He recommends gentle down slope of 3C each 12 hours.

Your thoughts and experience?

Great video Gash. I've been making crushable rice lagers for quite a while now and use S-189 yeast exclusively. 70% pilsner and 30% cheap Woolies white supermarket rice done in a rice cooker. The recipe only needs one S-189 yeast packet which saves a lot of money in the long run. Fermentis recommend 11.5 g per 20 to 30 litres for S-189 according to what's printed on the pack and it works for me. It's pretty much the only beer I make these days. Just about everyone like a light lager. Cheers.

Are you on diet? You look healty😊

Oh, Gash, you go from a Hop Nation beer to mentioning VB and XXXX clones? Eek! Sorry, not my pot of beer (or Schooner).
Actually, my preferred lager is a Czech Pilsner style and my other Summer favorite is American Pale Ale. (good all year round in my books)
Some great practical information in this video mate. I'm sure you've helped a lot of folks with this one. Cheers!
Oh! The best bit of advice you gave imo, "If you haven't got any temperature control at all, get some"

Sapporo!!!

Have brewed Beefs XXXX clone and everyone loved it. Very close to the original but a tad tastier.

That Rattenhund one you did is still my favourite beer I've ever made.

Question. What are the benefits of pasteurising a homebrew? (Kill off the yeast)
Taste etc.

hey man this video was really helpful and practical. thanks for the tips and recipes.

I Love ❤ Nova

Got a Czech pils fermenting right now using S-23 for the first time. Making starters and using yeast nutrients have improved my lagers out of sight. Definitely agree with your take on kveik, I get a soil/earthy thing from it that I really don't like.

Oops. I've been regularly going 30-40 psi in my fermzilla. That's for force carbonation after fermentation at 10-15 psi. Some beers are carbed good when finished some need a little more.

Some Kveik yeast for pseudo lagers are fairly good. My favorite is lutra because i can run super hot and knock it out fast. But still just not the same. Maybe less crisp and clean or almost sweeter at the same final gravity. More like a kolsch. Either way just not the same taste.

For Mexican lager use corn not rice. And maybe agave nectar to clean it up more.

vienna lager pal 🍺🫡

Great video (Again). Great tips in here, thanks.

Cerveza... With z

Very informative video.....Thank you .

Enjoyed your video! One quick note…Lallemand is discontinuing its Koln yeast.

I like my Mexican cerveza. I use nottingham to ferment. It seems to like my brewing area and technique. I've tried Novalager, 34/70 and WLP001 and nottingham works great for me.

Good job m8.