The amount of knowledge pouring out your videos matches the chalkboard background perfectly! I get schooled on beer-making and entertained at the same time! Cheers to yet another great brew day 🍺

Pressure fermented a Vienna Lager (recipe almost identical to yours - w/ some Caramunich added in) in a Fermzilla a month or so back. Grain to glass lager in less than 2 weeks. Turned out great and has turned into our nightly session beer. You're right that Vienna as a style is a perfect accompaniment to fall, winter... well, frankly, all seasons.

Looks phenomenal. Well mine is a pseudo vienna that i am playing around with pressure fermentation. My other experiment is using lutra kiveik yeast.. hopefully they both turn out.

You finally got to my Fav. Serve it next to your turkey. at Thanksgiving. I love this one.

Looks great Steve. I've done a few Vienna brews and loved them all. All my kegs are full. Once I knock those out I'll move onto the stouts ,Amber's, and of course another Vienna. Take care.

First time I see a Bee addicted to beer. 😂 . Thanks for the video!! Cheers from Brazil

Vienna, one of my favorites

That looks amazing if I ever get into home brewing that would definitely be on the brew schedule with Oktoberfest ,Miaibock,Hefeweizen, Toasted bock, Porters and Coffee/ Chocolate Stouts

You've been killing it with the lagers lately. I love the color and so did the bee, can't blame him.

Thanks for making this video! I've been wanting to make this style as my first true lager. My Octoberfest is half gone so I want to get brewing this recipe. See you on the Hoppy Hour! Thanks again !

Yes! I’ve been wanting to try and clone Boston lager! I was very excited just seeing the thumbnail

See you thursday braj!

Beautiful color knocked it out of the park 👍

I scaled this recipe up to 10 gal. OG (1.055) Used a 4L starter. At the end of fermentation (1.013)it was a Diacetyl Bomb! I fermented it at 52F( cold as I could get it using a cold cellar) and did a 6 day diacetyl rest. It still has some slight diacetyl left but tastes good though. I'm going to keg it today. Thanks for all your videos!

Another great video and I picked up the patriotic Hop shirt - sweet design.

Very nice! Great autumn alternative!

Great video as usual. I have managed to get my hands on some Crisp Hana Vienna malt and am planning to do an original Vienna lager following one of Andreas Krennmair’s recipes as my next brew

Been meaning to say this for a while. The way you use color text to show SRM is ingenious. Cheers and Brew on Steve!

Colour is amazing! Nice job, I have to give vienna lager a try in the future. Cheers!

I guess the yellowjacket was also a big fan of this beer........so great that you captured that on camera.

Good timing, I am preparing to brew a Vienna lager. Thanks 😊 🙏

Vienna lager is definitely my favorite style of lager. I gonna try brewing one too. I’m over due as well. 🍻

Love Vienna Lagers! Still shorts weather on brew day, probably going to be crazy cold soon. Wish there were actually seasons here.

Awesome ! I love Vienna Lagers 🍻🍻🤙🏼

I just brewed a lightly Smoked Vienna Lager yesterday. I went a little different with my grain bill 78.1% Vienna, 8.2% Chit, 8.2% Melanoiden, 3.6% Smoked Pilsner, and 1.8% Pale Chocolate, then used Hallertau Mittelfruh, and Hersbrucker hops. I'm looking for a medium mouthfeel, but capable of holding a good head while at the same time having a perception of dryness. Oh, yeah! I went with the 34/70 yeast. I enjoyed your video.

I feel you on the over saturation for Oktoberfest and Feast Beers.. My Go Tos are Pils in the Summer, Hefeweizen or Helles or Vienna or Dark Mild or Ambers in the fall and over winter are Porter or Bock or Dunkelweizen.

I find 4-6 weeks for my lagers to clear in the kegs. Always taste better. Love Vienna lager, brew 2-4 batches each year.

Such an underrated style. I brewed one this spring. I kept the grist simple and fermented with 34/70 in the low 60s. A bit unconventional but I used Centennial hops. It came out amazing.

WOW!!! that looks amazing! 👍🏻👍🏻🍺🍺

…just had a Vienna lager at the DropZone, Steve- and then noticed this video- and that it’s a year old. Serendipity? I enjoyed the Vienna lager a I had at DZ

Looks like something I'll have to try 😃😃😃

Good video! The best vienna ive been able to find is from von Trapp brewery in vermont. Brooklyn lager as well is essentially a vienna, which in my opinion is better than Sam

Need to make this style. I haven't explored it except for store bought.

Awesome I will have to try this brew! Thanks!

Loving the amount of lagers you cover in this channel! There’s something in them that I’m just drawn to in brewing that I can’t find in ales. Can’t put a word on it though.

Brewed this recipe on Thanksgiving! Super excited to see how it turns out, and hope to have it ready by Christmas. Pressure fermented at 15psi in a cool area of my house. Going to cold crash around 7-10 days and fine with gelatin then transfer and have about 2 weeks to lager before the holiday. Love the channel! Cheers 🍻

Oh man yours looks so much better than the one I made! That wait for it to clarify was definitely worth it! Incredible red colour!

Well done, looks amazing. Looks like an English ale almost. Vienna-Munich international lager hah!

I believe someone who worked at Weyermann has come out to say that Vienna Malt is just a blend of Munich and Pilsner malt.

We are cracking heady toppers this thursday braj

I love the concept of a Vienna lager the only time I’ve tried to make it I thought I had enough yeast for it but was one packet short of dry yeast so I added an Octoberfest yeast I think it added an aspect that I didn’t really want.

I’ve been rolling some Lutra from batch to batch lately loving the clean 48 hr ferment. Might try it in something similar to this. Cheers Steve 🍻

Your content is always very well done, articulated, expressed, and produced. You have set the bar high brother. Oh, and I cannot buy that shirt. After watching your content I have come to understand that I am just an apprentice beer engineer. I will have to sell the apprentice beer engineer shirts if I ever create content. Well done again.Cheers.

"bee toast" Vienna lager 😁

These are wonderful beers. A couple of variances from my own recipe: a comparable amount of black patent malt in the grain bill instead of the carafa; also for hops, I use Galena for both bittering and flavor. I'll have to try your recipe for comparison.

Tonight I'm starting my chocolate milk stout, been super hyped for this one for a couple months. Only wish I had a nitro setup as opposed to bottles.

Great video! I'm enjoying my Helles Lager quite a lot currently 🍻 I'm envious of your head retention! I just can't dial this in, even with adding in carapils.

I got a couple beers with different hops and different yeast strains but almost identical SRM to the beer you made, both my beers sitting around 12 SRm but look pretty red. I did use almost the identical grain bill on both. Looks amazing good job

I’d love to see some more videos on the conical use! I know you did an overview but yeast harvesting, trub dumping (when and how to do it), etc would be beneficial. Not too many videos out there that cover those topics. At least that I’ve found. But awesome video and I’ll give this a shot once my Oktoberfest kicks.

Pouring it seems you have some Nitro in it? For the Weizenbier: It may help to substitute the "z" with "ts" to spell correctly ;)

A very interesting beer style. I brewed two Vienna Lagers this year and plan to continue next year with more brews to improve my recipe. I will definitely try your water profile. Mine is not too different - I mainly have the chloride/sulfate ratio reversed. Your profile sounds more reasonable. Thanks.

The bee also liked the malty character of the beer. Is melanoidin malt and aromatic malt used interchangeably or are they two different malts? Can’t seem to find the answer. Good looking beer! Thank you.

Awesome work! You piqued my interest when you mentioned step mashing this brew. I've been looking to try it out, what would you suggest as your step mash schedule for a Vienna Lager? Thank you as always, prost!

Nice video! Did you get any roasted flavors out of Carafa Special II?

I've always tasted hazelnut as the standout flavour in vienna malt, especially like unripe hazelnut. does anyone else get that?

Boston lager

Might’ve gotten the sweetness from residual honey sweetness from the bee! Jk awesome video as always, keep the lagers coming

Good video, i want to ask you, please, why you don t made the protein rest at 55 degrees celsius for 10 minutes, ? And also, we don t need the step around 72 degrees celsius before the mash out ? Thanks Pier

I actually love the multitude of Oktoberfest and pumpkin beers. I’d love it if I saw less IPA’s at my grocery store.

No one will be left indifferent to Viennese lager, but I have another question for you: Please tell me, what do you use to disinfect your fermentation tanks and what do you wash off the disinfectants with?

Re watching as I'm about to brew a Vienna lager. Jealous at the beginning when you're saying you can get festbier / marzen everywhere you go in autumn (fall). Can't get that so much in the UK 😢

I just kicked my first Vienna lager a few weeks ago. Loved it, but I think mine was a little too close to a marzen or bock. Similar grain bill but did a single step decoction mash and included some munich II in addition to a touch of carafe. I think the dark Munich + decoction put it slightly over the edge into 'super bread' category maybe, so I'll probably leave the Munich 2 out next time. Or I didn't balance it out w enough bitterness given how bready/malty it was? Anyway, I loved it, and yours looks terrific!

Getting ready to brew right now and I don’t have any sodium bicarbonate for the water profile. Any alternatives? Quick!!

Would be great to snag a picture of the clarity now and then post a side by side in another month. If there's any left.

Great job on the brewing video. Gkad to see Northern Brewer is working with the Home Brewing KZfaqr community. I really like what they offer. My only complaint is they do not ship to military addresses so that is why I end up using MoreBeer since they will ship to me. Keep up the good work!

Well....at least he caught a buzzzzzz

I don't have a fridge for lager yeast fermentations yet, I was wondering if you have ever made this recipe with ale yeast and a mid 60s fermentation temp? What would be differences to expect besides cleaner and more crisp? I'd like to try this with us04 or 05

Great video with awesome recipe. I brewed Vienna Ale (60% Vienna 40% Pilsner) and it was great beer. I am wondering: is there any reason that you are not mashing out? I've noticed that almost in all of your brewers you are using a single mash, but in books and recipes I see mash out at 78 for like 5 minutes.

Would saflager 34/70 dry yeast work for this recipe? Thanks! Cheers :)

Are you trying to get really clear beer? If so, have you tried Clarity Ferm from White Labs? It can help eliminate chill haze. In my lagers, I had run into issues in some of them even with finings and multi-month lager periods. However since using Clarity Ferm, I've had super bright lagers within a week of gelatin finings after cold crash and packaging.

Have your Vienna lager in the fermenter right now @52 degrees. Did you let it warm up a few degrees towards the end of fermentation?

XX Amber is Vienna lager right?

How do you handle cooling water for the chill portion?

Thanks for another interesting video. I'm learning a great deal from your videos. I don't mean to be critical, but don't you need a 90 minute boil because of the Pilsner malt to drive off the DMS? Also I heard that a hard boil is good for light beers like these lagers. Do you find that to be true?

Mo

What do you do if you don’t reach your original gravity that you expected?

Hi. If using Lutra Kveik for this what temperature would you recommend?

No disrespect to you love your content probably something on my end but I brewed this beer and it turned out like poop. It’s like there’s hardly any flavor hardly has a head on it and has a weird little after taste. I fermented under pressure in my unitank because I don’t have a way to drop the temperature lower than 65 deg. I’m frustrated! I also put gelatin in it fir 3 days and it’s still murky and not clear at all.

Hey Steve. I'm going to take my All Rounder on it's maiden voyage next week and I want to bring this recipe along for the ride. Fermenting under pressure for my first time. I have a couple of questions regarding ingredients. I have access to everything in the grain bill except for the dehusked carafa II. I know my local home brew shop carries carafa III. Would that work? Or is there something else you would suggest? Chocolate malt maybe? Also, I'm unable to get the yeast that you use. Is there a dry yeast strain that you would suggest for me to pressure ferment this recipe with? Saflager W-34/70 or Saflager S-189 or Saflager S-23? Is there anything in the grain bill you would change as well? Thanks in advance!

I’ve been hearing such mixed thoughts on this. What do you think about lagering? I feel like it is another cause for lagerphobia for brewers. I honestly don’t care if my lagers are clear, as long as they taste good. Does it really make a difference to let it sit in the fridge for months and months or can I crack one open 2 weeks after I bottle it and not feel bad? I’ve never noticed a difference but that may just be me

What do you use for temperature control for the fermenter?

Do you live in cincy

I wonder if lutra kveik Omega dry would work at well. What are your thoughts?

Do you mill your own grain or have NB mill it for you?

Your recipe is two weeks too late for me, I’m bottling my Vienna today. I hopped with Hallertau Mittlefruh with similar grist. Keep up the great work with your video

Haha yellowjackets are such pricks this time of year.

9/10, disappointed it wasn't a pumpkin vienna lager. But seriously, that would actually work. Just don't add the characteristic pumpkin spices...

You talk too much and show too little.