Event Recording
Lagering with Dovetail Part 2: Fermentation
In this second session of Gnome Brew’s lager brewing series, Hagen Dost of Dovetail Brewery focuses on fermentation and maturation, explaining how yeast handling, temperature control, off-flavor prevention, and conditioning shape clean, expressive lager beer.
About This Video
Hagen Dost begins part two of the lager brewing series with a practical look at what defines lager beer, emphasizing that the goal is not yeast-driven esters but a clean presentation of malt and hops. Using Dovetail’s pils as a tasting example, he walks through sensory analysis in terms of appearance, aroma, flavor, mouthfeel, foam, bitterness, and aftertaste.
From there, he covers common lager off-flavors including dimethyl sulfide, acetaldehyde, diacetyl, and hydrogen sulfide, explaining how each one presents, what usually causes it, and how brewers can prevent or correct it through stronger boils, better sanitation, proper yeast handling, and patient maturation.
The session then moves into wort production, hop timing, pitching rates, fermentation temperature, diacetyl rests, maturation timelines, forced fermentation testing, and practical homebrewing setups. Throughout, Dost frames lager brewing as a process of intentional control, where yeast health, low-stress fermentation, and steady cold conditioning are central to producing refined, drinkable beer.
