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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Castermmt
Joined: 03 Jan 2011 Posts: 863 Location: Lowell, In
Drinking: Steelhead Porter, Alt-Toids, Hefty-Weizen, Terry's Kolsch, African Amber, Pumpkin Ale, Double Dog Ale
Working on: Janet's Brown Ale, Terry's Kolsch, Pilsner
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Link Posted: Sat Jul 06, 2013 2:35 pm Post subject: |
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Kal, any chance you can post the file for the recipes? I use "Beersmith 2" and have started using Brewersfriend, both have scaling capabilities that would make it a lot easier to convert the recipes for individual systems. Beersmith can read .BSM and Beer XML files, Brewersfriend can do XML, I noticed your using Beertools pro and it saves as .xml as well.
Thanks, Castermmt
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Sat Jul 06, 2013 2:56 pm Post subject: |
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All my recipes are .BTP (Beer Tools Pro) format. I see no option to save as XML (just tried). Mine also have a lot of other 'junk' in them and contain system specific stuff like boil off rate, and so on...
I think it's probably better that people start with a clean slate (or another recipe with all their regular parameters already included) and then just add the ingredients. This way you're not overlooking something and keeping one of my settings by mistake. Should only take 2 minutes to drag and drop the few things that go into recipes. You always need to make changes anyway given that efficiencies will be different, hop AA will be different, etc. The only things important really are the "core" pieces of information which are:
Add these two until you reach the starting gravity specified for your setup's efficiency:
94.1% Weyermann Pilsner malt
5.9% CarapilsŪ/CarafoamŪ
Then add hops at the following times to reach these numbers:
Czech Saaz @ 60 min for ~24.3 IBU
Czech Saaz Hops (@ 30 min for ~11.7 IBU
Czech Saaz Hops @ 10 min for 3.3 IBU
Czech Saaz Hops @ 0 min
Wyeast 2001 Urquell or White Labs WLP-800 Pilsner Lager
I've been tempted to remove all amounts from the recipes and just go with percentages since that's all that matters...
Kal
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My basement/bar/brewery build 2.0
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Castermmt
Joined: 03 Jan 2011 Posts: 863 Location: Lowell, In
Drinking: Steelhead Porter, Alt-Toids, Hefty-Weizen, Terry's Kolsch, African Amber, Pumpkin Ale, Double Dog Ale
Working on: Janet's Brown Ale, Terry's Kolsch, Pilsner
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OkieDokie
Joined: 31 Aug 2013 Posts: 191 Location: Oklahoma
Drinking: Electric ale, Weizen
Working on: Electric lager, American Amber Ale, Dirty Blonde
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Link Posted: Tue Dec 31, 2013 4:17 pm Post subject: |
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I have a quick question about the fermentation part of this recipe. I would guess it would be pretty standard for lagers also. When it says to ferment at 53 and then raise the temp for a few days for a rest, it then says it's best to lager near freezing for 1-2 months. Would you just leave it in the primary near freezing for those months and then add gelatin and keg it, or do you have to transfer it to another vessel and take it off the yeast before the layering period?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue Dec 31, 2013 4:54 pm Post subject: |
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You can do either. Technically speaking, it's more correct to lager while the beer's still on the yeast. Keep it there for 2 months near freezing as it helps with the cleanup. Then rack to a brite tank before adding gelatine so that the gelatine has less work to do, hold it still at near freezing for 2-3 days for it to clear, then keg and continue to keep cold at near freezing until you're ready to serve. Generally speaking it's not great to go up/down in temp a lot after packaging. Beer doesn't like that.
Now I don't do exactly that.
After the fermentation and rest is done, I rack off into my 5 gallon "brite tank" glass carboy, add the gelatine, and wait 2-3 days before kegging. The wort rises to room temp during this time - gelatine technically works better at lower temps but I've found room temp to be fine. Always results in a crystal clear beer for me.
I then keg, and then place in my conditioning/lagering fridge set to ~32F to lager for ~2 months at near freezing. I do it this way as it's easier for me to lager in a keg in my 6-keg fridge than to lager in the 5-gallon carboys (brite tanks).
I've been very happy with the results. Part of the reason this works well is because when I do the rest after most of the fermentation is done, I leave the beer on the yeast for a good week (sometimes two) before racking. I want it to be on the yeast for about a week without the gravity changing.
Good luck!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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DIBS
Joined: 18 Mar 2013 Posts: 24 Location: Slave Lake
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Link Posted: Fri Jul 11, 2014 2:43 pm Post subject: yeast. |
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Hey guys,
I finally got around to making this lager, it looks yummy. Very easy to make too. I pitched my yeast about a week before, in a 2L starter as my yeast was a little old. Then I cold crashed it and decanted it, i think i may have messed up my decant, I poured it out instead of siphoning. But my question is, since this is my first lager, how long should it take the yeast to start going nuts? I pitched yesterday around 3:30Pm MST, and it is now 8:43 Am MST, and it looks like nothing is happening. Am i being too antsy? I know it takes 1-2 months, so just set me straight please. Thanks
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Super SS
Joined: 03 Feb 2014 Posts: 1 Location: Perth, Western Australia
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Link Posted: Tue Nov 18, 2014 12:40 am Post subject: |
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kal wrote: | You can do either. Technically speaking, it's more correct to lager while the beer's still on the yeast. Keep it there for 2 months near freezing as it helps with the cleanup. Then rack to a brite tank before adding gelatine so that the gelatine has less work to do, hold it still at near freezing for 2-3 days for it to clear, then keg and continue to keep cold at near freezing until you're ready to serve. Generally speaking it's not great to go up/down in temp a lot after packaging. Beer doesn't like that.
Now I don't do exactly that.
After the fermentation and rest is done, I rack off into my 5 gallon "brite tank" glass carboy, add the gelatine, and wait 2-3 days before kegging. The wort rises to room temp during this time - gelatine technically works better at lower temps but I've found room temp to be fine. Always results in a crystal clear beer for me.
I then keg, and then place in my conditioning/lagering fridge set to ~32F to lager for ~2 months at near freezing. I do it this way as it's easier for me to lager in a keg in my 6-keg fridge than to lager in the 5-gallon carboys (brite tanks).
I've been very happy with the results. Part of the reason this works well is because when I do the rest after most of the fermentation is done, I leave the beer on the yeast for a good week (sometimes two) before racking. I want it to be on the yeast for about a week without the gravity changing.
Good luck!
Kal |
Hi Kal
Do you leave the beer at the rest of 65F for the 1 - 2 weeks after fermentation is complete or only for 2 - 4 days then drop it back down?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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captacl
Joined: 30 Sep 2014 Posts: 37 Location: Bethlehem, PA USA
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Link Posted: Mon Jan 26, 2015 3:13 am Post subject: |
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I think I may have a fermentation issue with this one. I haven't used a hydrometer to verify but I took a refractometer reading and it looks like the gravity only dropped to 8.9 Brix which according to beersmith equates to 1.025. If that's the case I think its a bit high. I probably could just let it go and see how it tastes after lagering. I seriously doubt I under pitched the yeast. I did a two stage starter that according to www.yeastcalculator.com should have been enough yeast for this batch. I even ended up with only 4.75gal into the fermenter instead of 5.5 gal so I would of had an even higher pitch rate then planned. I took the recommendation from the Brewing Classic Styles book and dropped the wort to 44 a then pitched the starter. Over two days I had the controller slowly bring the temp up to 54 and let it finish fermenting at that temp. He claims this eliminates the need for a diacetyl rest. This was brewed on 1/7 so its been 18 days. Is it worth the trouble and expense to through another smack pack of Wyeast in or should I just move on.
I was thinking if I just move on should I crash chill without gelatin so there is some yeast remaining to clean up the beer further or will that not make a difference. I would then transfer from the conical to the keg and lager it for a while. I would then add the gelatin to the keg before I go to carb it up for about a week before serving. The first pour would be probably be cloudy but I am ok with that. Any thoughts?
Anthony
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Castermmt
Joined: 03 Jan 2011 Posts: 863 Location: Lowell, In
Drinking: Steelhead Porter, Alt-Toids, Hefty-Weizen, Terry's Kolsch, African Amber, Pumpkin Ale, Double Dog Ale
Working on: Janet's Brown Ale, Terry's Kolsch, Pilsner
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captacl
Joined: 30 Sep 2014 Posts: 37 Location: Bethlehem, PA USA
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Link Posted: Mon Jan 26, 2015 2:25 pm Post subject: |
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I did not do the diacetyl rest since I was was following the procedure mentioned in brewing classic styles. It's probably to late to do that now right?
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Tungsten
Joined: 06 Dec 2014 Posts: 318 Location: Buffalo, NY
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Link Posted: Mon Jan 26, 2015 2:31 pm Post subject: |
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I don't see why it would be too late to try it - it shouldn't hurt the beer at all. Maybe it's too early and coffee hasn't hit my brain yet, but I think the worst case scenario is "nothing happens" and maybe you end up with a buttery beer.
You do need to measure with a hydrometer though. A refractometer reading is going to be distorted by the alcohol present in the beer and cause an incorrect (upward) swing in your gravity rating. You measured 8.9 brix... but if I use one of the refractometer correction calculators out there, that really means like 1.020, not 1.025, which puts you closer to the "ballpark."
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captacl
Joined: 30 Sep 2014 Posts: 37 Location: Bethlehem, PA USA
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Link Posted: Mon Jan 26, 2015 2:43 pm Post subject: |
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Yes I know the refractometer readings are wildly sewed with alcohol present. Since I don't have much beer to waste with this batch I was just going to take 1 hydrometer reading right before kegging.
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Tungsten
Joined: 06 Dec 2014 Posts: 318 Location: Buffalo, NY
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Link Posted: Mon Jan 26, 2015 2:56 pm Post subject: |
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Gotcha.
Still, I would try increasing the temperature up for a few days. It can't hurt, but it might help.
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Castermmt
Joined: 03 Jan 2011 Posts: 863 Location: Lowell, In
Drinking: Steelhead Porter, Alt-Toids, Hefty-Weizen, Terry's Kolsch, African Amber, Pumpkin Ale, Double Dog Ale
Working on: Janet's Brown Ale, Terry's Kolsch, Pilsner
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Castermmt
Joined: 03 Jan 2011 Posts: 863 Location: Lowell, In
Drinking: Steelhead Porter, Alt-Toids, Hefty-Weizen, Terry's Kolsch, African Amber, Pumpkin Ale, Double Dog Ale
Working on: Janet's Brown Ale, Terry's Kolsch, Pilsner
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captacl
Joined: 30 Sep 2014 Posts: 37 Location: Bethlehem, PA USA
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Link Posted: Mon Jan 26, 2015 7:39 pm Post subject: |
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Typical, I think I may have panicked for no reason. I am guessing I didn't take enough of a sample to clear out the racking arm in the conical. I just took another small sample and it measured at 7.0 which beersmith is putting at 1.013 on the SG. Didn't taste much of a buttery aftertaste either. The sample looked completely different and tasted completely different as well. Because I started the fermentation at only 44 degrees I probably don't need the diacetyl rest after all. Since I already set the controller for it I will let it rise to 64 for a couple days and just crash chill it. One of these days I will learn to relax and stop panicking.
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blazinlow86
Joined: 15 Jan 2017 Posts: 104 Location: vancouver bc
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Link Posted: Tue Aug 01, 2017 3:12 am Post subject: |
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brewed a 12 gal batch yesterday. system worked FLAWLESS as usual. pitched a decanted 9 litre starter of wlp800 and aerated with pure 02 and its bubbling away 24 hours later at 53f . thanks kal
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