This evenings brew day (trying to identify problems)

[Oh Crap]

Posting this beer from Grain to glass
It's mainly to identify and cure problems I currently think I have with beer tasting "grand"
If anyone feels like jumping in with suggestions or corrections please do as it will help improve my end product.
I use a 3 vessel rig and Imersion chiller, then the fermenter goes into cold side of chamber 
Thanks in advance for ALL input

It's lager bud
Standard American Lager
Bottled water (tap
All Grain (23.02 l) ABV: 4.48 %
OG: 1.043 SG FG: 1.008 SG
IBUs: 11.2 IBUs Color: 5.7 ebc
Yeast: s-23 x2pks

Mash Ingredients
4.00 kg - Lager Malt
0.50 kg - Rice, Flaked
90 min - Mash In (64.4 C for 75 min, 2 min rise)
Add 11.74 l of water at 70.6 C
77 min - Mash Complete
Batch sparge with 2 steps (10.76 l, 17.99 l) of 75.6 C water

BOIL
90 Add Ingredients
26.0 g - Saaz - Boil 90 min (11.2 IBUs)
15 min - 1 Whirlfloc Tablet - Boil 15 min
0 min - End of Boil

Cool wort to 12c and pitch yeast and keep in primary for 3 weeks @ 11c (apart from d-rest)

For my records I'll update as I go along and any suggestions are welcome

[TheSumOfAllBeers]

If you are committed to making a bud clone, fair enough. A lager is so much work to aim for something so meh. IMO of course.

First if all, use standard notation for the boil. Ie 90 is your start point and 0 is your flame out.

Secondly hydrate your yeast, you need the cells.

How long are you going to lager for?

[Oh Crap]

If you are committed to making a bud clone, fair enough. A lager is so much work to aim for something so meh. IMO of course.

First if all, use standard notation for the boil. Ie 90 is your start point and 0 is your flame out.

Secondly hydrate your yeast, you need the cells.

How long are you going to lager for?

Sorry just copied and pasted from beer smith

Firstly I agree with your opinion regarding lager
Lager is for herself and a few others.
It will be lagered until late August at the earliest.
I was planning on rehydrating alright but thanks for the reminder

[Oh Crap]

Everything being sanitized as I speak
Ingredients out...using bottled water to see if it's a water problem
Pints banned until after mash, had that problem before so mark that off

[nigel_c]

What yeast and how much are you pitching?

With dry yeast I prefer at least 2 packets and pitch at a higher temp and let it drop.
I've pitch 2 packets at 20c before dropping to fermentation temp. Gives the yeast a running start.

[Qs]

I've not done a lager yet so I'm wonder why bother with dry yeast when 2 packs is around the same price as a vial? Especially when making something like Bud, wouldn't you need American Pilsner yeast?

[Oh Crap]

What yeast and how much are you pitching?

With dry yeast I prefer at least 2 packets and pitch at a higher temp and let it drop.
I've pitch 2 packets at 20c before dropping to fermentation temp. Gives the yeast a running start.

2 rehydrated pks of  saflager s-23..... I'd be nervous pitching it at that temp

[Oh Crap]

I've not done a lager yet so I'm wonder why bother with dry yeast when 2 packs is around the same price as a vial? Especially when making something like Bud, wouldn't you need American Pilsner yeast?

It not a bud recipe just the name so people can identify with the fizzy yellow stuff just a simple light lager so using yeast I'm familiar with. 2 pks is easier to deal with then a. Vial and starter, trying to find which step is causing problem and haven't done starters for a long time

[Hop Bomb]

Google tastys lagering method. You'll be grain to glass in three weeks

[Oh Crap]

Well that went well....NOT...
Hit all my numbers so that's good but f me if it was going to go wrong it did... Got the wort up to rolling boil and the bottle of gas starts acting up, plenty of gas but somehow the gas wasn't coming through as strong as usual so had to shake every minute or so (odd). Then the muslin bag of hops opens, normally wouldn't mind but no filter on dip tube, it took an age to get down to pitching temp then the dip tube blocks up...agggghhghghghgh. Sprayed my hands and arm with sanitizer and went to work....eventually had to siphon
It's sitting at 12c now but I won't know what it'll turn out. Like, probably fine but if not well. It's still beer "hopefully" 😀

[Oh Crap]

8 days at 11c and Gravity is at 1.015 approx 75% complete
D-rest time, Raised temp to 16 for the next 2-3 days
Gravity should bottom out at 1.008 then drop temp to 1c to lager.
So far so good apart from the brew night

[Oh Crap]

Bottomed out 1.010
Transferred to secondary for Lagering...temp dropped to 0.5c
Sample was crystal clear and the taste was as I aimed for ,fizzy yellow beer. Should keep herself happy....
So I've got the problem down to water or ?. Next step is Lagering and kegging so if the flavour changes to "meh" then it there...