What didn't you like about the Mexican lager yeast?
There was like a burnt spice taste that was... right after you took a sip, it was right there.. front and centered... I would equate it to, tastes like a soldier iron melting wire insulation... Maybe not quite that strong.. Sneezles61
That doesn't sound good
I'm drinking my Mexican lager as we speak. It was made with Bavarian lager yeast. The flavor is nice but it doesn't seem as "bright" as it should. I think it needs a higher carbonation. What do you find a good carbonation level for the Vienna lager?
Since I keg, I do like a big frothy head on a schooner of brew... Now in my keezer with short 2' lines I have the PSI's at 9-10... its kinda suds-ee... I have a variation of an ESB coming up soon and will toy with low CO2 to see whats going on... I've got a wild and crazy notion to try some citric acid in a brew sometime soon... Think of sweet tarts... I do taste the stuff I add to the water... just have to know what its doing... Sneezles61
I have that same notion for some crispness.
I'm going to up the carbonic acid