I have a confession: I'm loving homebrew lagers.
After much trepidation, anticipation and eagerness, I have finally brewed my first Vienna lager. As I mentioned in my brew-day post here, I have always wanted to try a Vienna lager. The flavor descriptions for this style sound mouth watering: malt-centered, toasty, fairly dry. Brewing this beer also gives me the opportunity to play more with lager yeast and fermentation temperatures. I've really begun to enjoy making lagers due to the fact that they present a difference in techniques, ingredients, and results. I wouldn't say they're that much more complicated than ales as long as you follow the basic guidelines: ferment cold, diacetyl rest as fermentation is dying down, lager until clear and sulfur dissipates, then bottle or keg. The big breath-holder for me about this beer was that the ingredients were expensive this time around. My LHBS charges Vienna and MO as specialty malts instead of base malts, so for MO I usually try to emulate with a bit of amber malt in the grain bill, but for this beer I really wanted to see the difference that Vienna malt makes.