Beer Forum

Never thought it would happen, but I think it is time. Got a free chest freezer from a buddy for the perfect price (free) so it was too easy to build a fermentation chamber. Need some thoughts on what is a good first lager beer to brew. Thinking Munich Dunkel, Oktoberfest Marzen, or Bohemian Pils. Probably will try Tasty's lager schedule. Beyond that, I have no idea what the hell I am doing. Been all ale all the time until now. What do you all think?

Cheers!

The Dunkel or Oktoberfest would be my first choices.

My first lager was a Munich Helles, and it was a good one to start with. Not much to hide behind, though. Not like the other lagers have any way to cover flaws either. Most lagers have a narrow band of balance for bittering and maltiness. Not like a pale ale or brown ale that has a fair amount of wiggle room. Pitch a lot of yeast.

Thanks BD. Was planning to do a 3-4 liter starter no matter what I choose and was leaning toward the Marzen and Dunkel for the very reason you mention JB. Thought that while I would not have much hop character, there is a bit more malt backing, though the Bock approach is an idea worth considering. Probably going to go with the Marzen as I was in such a rush at the LHBS yesterday that I forgot hops... Have plenty if Cs, not so much on extra nobles (1 oz of Hallertaur). Gets me close to the IBUs I need, can probably boost the little short with a very small early add of Magnum without much impact to flavor.

Magnum is descended from Hallertaur, so feel free to use it. It will work well.
My first lager was a Helles and it turned out estery and had diacetyl. I did do a diactyl rest, but I guess it was too short and not warm enough.

Like Joe said, use a big starter and oxygenate well. Let your diacetyl rest warm right up and keep it up there until you can't perceive any diaceyl any more.

My first ever lager was a Munich Helles that I won a silver medal with. List to the Jamil Show archive for the style and get some great tips from them. Same sanitation practices as an ale and control your temp are key.

With my lagers, I always put the carboy in the chest freezer and leave it overnight. The next morning, I'll transfer to another sanitized carboy, aerate and pitch the yeast. You'll be surprise how much junk you'll leave behind. And I always pitch cold, let it free rise the hold (most are pitched at 45F and held at 50F ). I do a d-rest (+5 degrees near the end ) whether it needs it or not.

Oktoberfest is a great choice for lagering. Give you a little room for error. Taste great.

Oktoberfest will be my first lager, hopefully I'll be brewing it this weekend.