My latest Vienna Lager

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

Wasn’t…:confounded: Sneezles61

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