Good to see you back Larry!

Just did a pilsner under pressure. Now in cold crash. Should be good in a week. Yours looked wonderful. Welcome back Larry!

Larry you taught me how to brew beer, I appreciate you so much! Thanks for the upload!

Love your vids Larry so keep them coming

Nice work buddy. I just brewed a similar light american lager, mainly because my step-dad won't drink anything else. Very refreshing and crushable. Cheers!

i "got in the hobby" to get wasted son.

Corn Beer!!! Love it! Great summer time recipe. Glad to see you back to brewing. CHEERS 🍻

Hey ! Welcome back! Love the videos

Hi Larry, thanks for making the awesome videos, I'm still a novice at homebrew and you have a lot of great info and tips to share!!!! thankyou!!!

I tried a corn beer from the cherokee reservation.... it was possibly the best beer I've ever had...

another good one, cheers Larry!

Howdy from Branford Ontario, Love your videos Larry,

Good to see you back at it! Brewing American lagers is a fun challenge, not as easy as one might think!

Good to see you Larry, gonna have to give this a try.

Thanks for all of your advice and instructions. I now brew almost exclusively under pressure. All from your videos. I owe you. Oh and the baked bean video has made me a legend in the house.

Gelatin fining really does work wonders! I was really surprised at the small amount needed first time I used it for an apple wine type thing

Iv only been brewing for 8 months or so, partial mashing, and water science is super intimidating. Feel better than a veteran brewer like you only recently got into it. I'll take my time then! Great vid!

Welcome back Larry, hope you'll stay. Cheers

Larry, great to see you back as I successfully jumped right into All Grain brewing in late 2019 thanks to all your videos. My next brew will be my first lager and I will try this recipe! Thanks and hope you keep uploading content.

Thanks Larry, good looking beer.

Great video. Beer looks perfect.

And the crowd chants, "Lar-ry, Lar-ry, Lar-ry."

Great content. Well done!

Love the sound of Larry drinking :) always me wanna brew and drink it too.

Nice looking beer there! I'm really liking doing pressure lagers! Just did one actually! Welcome back! 👍🍻

Welcome back!

LLLLLAAARRRRRYYYYYY. Glad youre back!

That beer looks great! We just recorded an episode for an American Lager (not released yet), and I think I may have to give your recipe a try for comparison. Big fans of Pressure Fermentation! Cheers!

Grea8t content Mr. Larry!!!

This is funny because I too brewed my first lager with corn on june 16 with the same process from your fast ferment pressure lager video that you made last year. Thanks to you, I am not going back to traditional lager brewing anymore.

Thanks for the vid Larry. I'll bet your lager is better than any you can buy!

Awesome looking beer. Cheers

Welcome Back. Good to see you, again!

A great-looking beer, Larry.

Another great vid Larry glad you're still at it .BBQ vid next LoL

good to see you

Nice one Larry! Cheers!

Love you Larry!

I made one of these using corn flakes breakfast cereal, and I am actually really happy with it. Briess flaked corn costs $6.80 per kilo in Australia

Larry.... thanks for the recipe... I just tapped a keg and evan my wife loves it!!!

Fun video Larry. Thank you 2 kegs of beer and a margarita stand at a high school graduation party. NICE!!

Great video Larry, almost same recipe for my summer lager except I add 1/2 pound of honey malt per 5 gallon batch. I also up the chloride and sulfate up to 50 ppm minimum each and keep the ratio .9 to 1.0.

Zuper Cool!! Probst/Cheers!

Hey Larry great to have you back. You always seem to do great work when it’s 93 degrees outside 😀. Got a question. Is that a new spunding valve setup. Can you go thru the parts list.

I'm in Tasmania Australia up in the highlands, snow everywhere, it's early winter down here but we are still drinking lagers, I first tried the pressure fermenting lager method last summer in January after watching your videos on it and was amazed, I have tried lagers in the past and had Sulphur and other off flavors and was put off, since giving pressure fermenting a go it was unbelievable, I use Hallertau hops and that Saflager w-34/70 is a great yeast and responds to higher fermentation temperatures even when not under pressure so I have read, I tried the Saflager S-189 Swiss yeast and it was great, but during last summer in late January we had one hot period, 'the only hot period last summer was non existent down here but that's another story' and I fermented it at 22C/72F and I got off flavors, it had some I think Sulphur smell, so it doesn't respond to heat from my experience, the Saflager W34/70 is better apparently, when you start brewing lagers at home that taste better than store bought lagers then you know you are on a winner, cheers 🍺

Enjoy your videos very much. Drinking a red-x rice lager right now.

Great looking beer Larry. Good to see you back. How are you liking the BrewEasy? Very pleased with mine so far, I should have went a little smaller. Keep these coming brother!

Love the channel Larry! I'm a pail guy myself, suppose I could ferment in a keg??? I'd love to see a video on pressure fermenting as I've been seeing this with the fancy fermenters for a while! Keep it up!

Hi Larry, just made my 2nd batch of this, I love it! You mention in your video that you want to remake this but with rice next time. Are you planning on making a video about that anytime soon? I love corn adjunct, but my buddies like Bud Light which is "supposedly" made with rice... I would love to try making it this summer. Cheers!

Nice!!! 👍🏻👍🏻🍺🍺

Hello Larry from a cold south east Australia, 0C / 32F here and it is midnight, after failed attempts with lagers I saw your quick lager videos and tried it and was blown away, clean lager flavor, the lager yeast is the key ingredient in a proper lager it just has that taste about it, no fruity tones that you get with a ale yeast, I am totally hooked on it, you mentioned the commercial 'Macro Lagers' before and I agree but Lagers have been given a bad name thanks to those mass produced beers, as you probably already know a good German Lager is to die for and there is no adjuncts etc I am now brewing German lagers under pressure 'thanks to you'' which taste better than the store bought lager beer, a case of 24 cans of beer here costs around $40 to $50, 50% of the price of beer down here is tax ........'because we don't want people to become alcoholics'....... home brewing, specially all grain brewing has taken off down here as a result. Cheers 🍺

Damn good looking beer Larry I honestly prefer corn as an adjunct when compared to race 🍻

Great Video Larry, What brew system are you using? Do you have a video on the gelatin clearing?

Love your videos, Larry. I’ve been doing a lot of light lagers under pressure but pitching 3 packs of 34/70 for 5 gallons in the 1.040-1.050 range room temp at 12-15 psi. Based on what I saw here, maybe I can do 1 pack since it’s at room temp? Would you agree? Thanks, and really good to see you back!

The big brewers also use corn syrup, not just flaked maise. Heck, I started brewing with early English recipes from the 1960s and since price points were a huge deal they were not shy of using adjuncts like brown sugar to create authentic ale styles that are very good. So why not?

First comment! Good to see you, Larry!!

Love your work Larry! Any chance you could do a video with a bit more detail on your pressure fermentation process? I'm just starting out pressure fermenting myself and a lot of the content online is very basic/generalised.

Hey, Great looking beer, Just wondering how long do you leave your gas on the keg to get the carbonation level? Thanks

Glad to see you back! How did you like the snub nose vs all rounder?

It's early winter down here in Tasmania Australia nights are below freezing and days are 5C/41F which is ok for laagering but I'm an inpatient person but Since watching your pressure fermenting Lagers videos I tried it and it worked, can't believe I actually cracked a lager and under 3 Months, '12 days to be precise' this was after several failed attempts of trying to control temperature, I bought the Kegland fermentasaurus 30L one like yours and they are a real game changer, the earlier ones which came out had leaking issues, they wouldn't hold pressure but the newer ones seem to be fine, you might be interested in this, I was watching a clip on KZfaq someone was touring a brewery down here and they were talking about one of our famous 'Macro Lagers' called Victorian Bitter, or VB as it's known, the woman said it is a lager and it is fermented at 17.9C or 64.2F which is in Ale yeast temperature territory and she said when the beer is brewed it hits the shelves within 2 to 3 weeks which tells me that commercial brewerys must pressure ferment their lagers also, I have read that commercial fermenters are so huge that the weight of the liquid is like being under pressure anyway so they are basically pressure fermented

Thank you for this and the playlist! Looks really good. Narrowing my questions to: can I pressure ferment with no temp control at any stage? I have seen mention of pressure lagering and diacetyl rest under pressure. Is that a real thing or can you just primary pressure ferment, gelatin finings and then bottle. What about bottling? What would you do about conditioning a partially carbonated beer, can I just adjust the proportion of sugar according to the ratio of psi that I start with to desired psi? I would appreciate more about kegging vs. bottling. I am hesitating due to fear for line cooling and sanitation considering I may not be drinking every day. I will be using my Blichmann cornical for the pressure fermentation and would like to bottle straight from that. I probably can’t because I usually rack to add the sugar. But if I work up the courage I may just dump the trub, flip, gelatin and pressure for my first keg! Still waiting for the helles to finish…

Great to see you again. I enjoy your need for detail. I love various beers but I would love to see you brew an “alcohol free” beer. Some friends of mine love the taste of beer but alcohol is a problem for them. How about trying “near beer” please?

Larry man! Back in business!

Hey Larry, thanks for all the videos. I plan on doing a 5g batch so I’ll half everything but if I’m going to do a rice version would I use the same hops and measurements ?

Difficult to believe it's summer and hot, we are cold here, winter in the Australian Alps, so many micro brewerys popping up everywhere, most brew ales but some are now branching out to 'proper German lagers' unlike the commercial 'Megaswill' I did watch your Quick lager video and mustered up a spare corny keg, bought a Kegland blow tie spunding valve and couldn't believe the outcome, it was the first lager I brewed which didn't end up as drain cleaner like my others, so now I just had the kegland fermentasaurous all rounder delivered on Monday and have my second lager on the go, this time with 2 packs of W34/70 last time I used the Saflager S-189 it was awesome, I know a lot get into brewing to brew IPAs, hoppy lagers, stouts etc but so many people are missing out on a proper European Lager, you just don't get them in stores, if you do they are imported and months old, I just made up recipe of my own, Magnum hops for bittering and 28 gm / 1oz of Hallertau hops 15 mins at the end of the boil, the W34/70 is meant to be one of the best for warm fermentation even if used in a regular non pressure fermenter, I just bought the White Labs WLP925 High Pressure Lager Yeast and have that one going in a keg with a spunding valve, be interesting to se the outcome, Gash Slug over at the Homebew Network KZfaq channel here in Victoria Australia did a decoction mash Lager and he swears by them, I might look into doing that to hone my skills, loving the pressure lagers, thank Larry if it wasn't for you I'd be still brewing ales 🍺

Larry i was looking at your mash schedule for this recipe.... can you explain the steps? I'm brewing this Sunday biab...

Hi Larry, I'm Hendrik. It looks so good. Is it possible to change the recipe in metric? Is there also a simple step by step recipe? thanks

I like you. You remind me of an older version of myself. Peace be with you.

G'day from down under 🍻🍻🇭🇲

I just started brewing lagers myself but here in Texas, we don’t have basements and we scrape well over 100 degrees easy. I’m using the stasis chiller from craftabrew and it does the job well. I usually lager for a week in the fermenter before continuing the lager phase in a keg. It guarantees a crisp and crystal clear beer every time. Cheers!

Maybe I need to go back and find the pressure video but, Do You Put Pressure On At Yeast Pitch Or Allow The Yeast To Build Pressure? And At What Pressure?

Hi Larry I checked out the spread sheet and I didn’t see the fermentation pressure. I assume it was around 12 psi. But I thought to check. I very much would like to make this beer. I have been looking for a good starter bear to make.

Larry... I brewed this Sunday and fermented under pressure and this morning it looks like the fermentation is don and the beer is starting to clear... could it happen this fast?

Hey Larry, good video. It's been a long haul from your first days. The days of a cooler mash tun... to pressure fermentation (spunding valve), to water chemistry... What has been the most important steps you have made along the way and it's impact it has had on your brew house ?? I guess it's time for a historic montage.

I love using rice as an adjunct as it makes for a mega crisp beer. Interestingly enough you can do some cool beers with 20% rice(I literally just use white rice I cook on the stove--cheapest way-youtube videos on it) and 20% Flaked corn, the rest is 40% pilsen malt(Great western is good) and 20% Munich malt(weyerman). I find the corn adds some great subtle flavor and mouth feel whereas the rice really sets the pace for the crisp, and the Munich adds a touch of nuttiness. It is a phenomenal beer, id shoot for an ibu of about 10-15 using noble hop(saaz) addition with a 10g-20g(depending on AA%) or so at 60 min and whatever aroma hop you have on hand at flameout for a 10 minute rest. I personally used a kolsch ale yeast for a quick turn around and then lagered for 2 weeks under pressure in the keg and it was phenomenal.

Can this beer be done without the pressurized fermentation? Will it change the fermentation time?

I want to do a brewing course how do I enrol

You may have not made an "American Standard Lager as you call it but you are not a stranger to lager beers. On March 23, 2017 you aired a video on making a Vienna Style Lager.

what yeast did you use for this recipe?

Link pls for your recipe. Thanks

What yeast did you use?

Where can i buy the snob nose? Thanks

How fine did you mill your corn?

I like pabst

Leinenkugels uses cluster in most their beers

You don’t say anything about your mash process. I don’t understand your chart. I see 80, 145, 145, 158, then on the infusion side it’s 155. You mean if you do a single infusion it would be at 155? That seems high compared to what’s generally done, which is more around 148. Please explain. Thanks

Oh shit. Your in Chi-Town. Wanna meet up at EPI and shoot some pool?

Im wanna open My own brewery beer, you want a job

Rice will contribute to gravity, but corn does not. Potentially allowing you to save on base malt, maybe it's a wash?

im new to homebrewing. this recipe seems complicated. lmao

I-L-L

Says "corn is cheap here" while standing in front of an Illinois flag... lol

Got to stop watching your reviews of beer you make me soooo thirsty, I tried corn in a small quantity in a standard vienna style and it was good, tasted a bit Moretti style.

The mic right by your throat everytime you take a drink of that beer is killing me 🙉. I can't stand that noise. It's like someone chewing with their mouth open

😡

to much yada yada yada. not shown actual process.

Your introduction is far too long. Bye.