Here is mine…
Brewed Last Year and lagering for 3 months @ 36 degrees f.
O.G. Hydro shot here…
http://www.homebrewersassociation.org/forum/index.php?topic=5716.msg68189#msg68189
Mine’s lagering in the back of the serving fridge, behind the kegs on tap. I’m gonna dig it out in the next couple days.
YEAH Maibock! bring it on!
Not the greatest photo (taken on my mobile as I sparge a hefeweizen). This Maibock needs a bit more time to clear, but it tastes fantastic!!
Yours is clear as a bell 1vertical – I hope it tastes half as good as it looks!
Oh, man!! You guys are making me thirsty!! ;D Didn’t brew one this year (first year in quite a while) but plan on one next! Great tradition, brewing Maibock that is!
Those pics are mighty fine fellas. I decided to do a Dopplebock that turned out so well that I enterded it in the NHC. But you guys are really making me want a Maibock. It’s that time!
Oh man, that should be a Zymurgy centerfold.
BUMP
May is getting long in the tooth fellers…get them pics out here to the masses!
My first year with lagering capabilities, and I got a late start at that. So my maibock is only 5 weeks old. Only 2 of those have been spent lagering. 
So it may end up being a Junibock. But hey, with the way the weather has been so far, it doesn’t feel like May anyways
brewed a dopplebock and missed the gravity woefully (brew in bag attempt) has been lagering since early february. now got to get bottled.
My maibock was going to be my first recipe brewed commercially, and our first seasonal, but we lost that batch in the fire.
Moment of silence, please…
Anyway, I’m re-brewing it, but with an ale yeast so that we can have it ready for the opening, and calling it “Phoenix”. ;D
Sean, I gave ya several moments of silence…sorry to hear that dreadful news. But hope the “Phoenix” rises from the
ashes and does well for a substitute.
I raised a glass of kolsch to your maibock Sean. But Phoenix is appropriate! Let us know how it is received.
Have the capabilities now and it is my B-day month. So a maibock might be my birthday batch in the future. Never used a lager yeast. To tell the truth I’m intimidated.
My keg of maibock just kicked. It was the wife’s favorite, so I suspect that had something to do with it.
I used the Ayinger yeast. Interesting that as it aged, it tasted more like the Ayinger we get. Mild oxidation has to be a component of that flavor, but not in a papery, off way. The keg was probably a year and a half old when it finally went Tango Uniform.
Gordon,
After reading about your preference for the Ayinger yeast for various German beers (particularly malt-focused Bavarian varieties), I’m going to use it for the first time in a helles tomorrow. Very much looking forward to tasting the results. Previously, I’ve used 2206, which is what I used in my Maibock (above). I really like that yeast, but if I could get just a little more malt bump from WLP833, I’ll be pleased.
I don’t think you’ll go wrong with either strain; those two are workhorses for me. If you have the ability to do a split batch and try them side-by-side, I think you’ll have a more direct comparison. Good luck.
I brewed a Maibock using the yeast cake (wl833) from a Munich Dunkel and it turned out fantastic! The dunkel wasnt as malty as Ayinger’s Dunkel, but pretty close. The Maibock is maltier than the Dunkel and has some fruitiness from the malt I suspect, not the hops?
Euge, don’t fear the lager…(I fear the foam)…Just pitch a huge starter and when
you pitch insure your wert is at the lower end of the temperature parameter for the
variety you are using. Add plenty of Oxygen. Then let it ramp up slow
It is gonna take a lot more time than your typical ale…
…so don’t be in any hurry RDWHAHB. U can do it!
Euge, the hardest part of making a lager is getting your courage up to do the first one. Not so bad once you have done one. Then later you can get really crazy and do 10.5 hour brew days to make the things like the PU-type Bo-Pils type thingy that I am drinking right now. Next time it will be even closer, but the brewday might be longer.
The WLP-833 is one fine yeast for malty lagers. Or even not so malty lagers. Jeff Renner had a CAP at the club meeting last night that put mine on the sidelines. Was it the WLP-833 that he used, or the pressure cooker cereal mash? It was excellent!
Thanks guys! What I want to do is a Czech-style pilsener.