View previous topic :: View next topic |
Author |
Message |
drcraig
Joined: 04 May 2014 Posts: 34
|
Link Posted: Tue Dec 09, 2014 12:46 am Post subject: |
|
|
This may be splitting hairs here, but is there any downside to adding the gelatin after the diacetyl rest, but before lagering? My plan was to brite tank for a few days, then keg and just let it age at near freezing for 4-8 weeks. That was until I read the last post about lagering on the yeast, which makes me wonder if I should just leave it alone in the chiller for basically an extended brite tanking (on the yeast).
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Tue Dec 09, 2014 8:33 pm Post subject: |
|
|
I do exactly as you say (lager after the beer has been gelatined/kegged). I like the results. No issues.
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
|
|
Back to top |
|
|
drcraig
Joined: 04 May 2014 Posts: 34
|
Link Posted: Mon Feb 02, 2015 1:32 am Post subject: |
|
|
Well, eight weeks have passed and I finally put the CO2 on this beer.
I tasted a sample.... awful!!
This is the first beer I've brewed that is honest to goodness undrinkable.
The basic problem is it's waaaay too sweet. I don't remember the FG, but I don't recall it being way off. Maybe I'll let some sit out to go flat and check another gravity.
Is there anything I can do at this point to save it? Amylase?
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Mon Feb 02, 2015 1:43 am Post subject: |
|
|
Let us know what your FG was. You shouldn't have lowered the temp to lager temps until fermentation was done. Pour a bit and give it a violent stir to get rid of the CO2 and take a gravity reading. If it's not at room temp and you're using a hydrometer, be aware that you need to compensate for the difference in temp. Se our hydrometer article for more info.
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
|
|
Back to top |
|
|
drcraig
Joined: 04 May 2014 Posts: 34
|
Link Posted: Wed Feb 04, 2015 11:56 am Post subject: |
|
|
I let it sit out overnight to go flat.... 1.022 this morning. Tastes like it too. Ugh. I'm not sure what happened with my gravity readings at the end of fermentation, but they were definitely lower.
I'm pretty sure I pitched enough yeast. I made a 2L starter for this one, had Krausen, slow bubbling for a long time.
Maybe I have too many unfermentable sugars.
I suppose I could transfer the beer back to a carboy, warm it up to 50F, add some amylase and repitch a packet of yeast.
Or should I just trash it?
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Thu Feb 05, 2015 4:18 am Post subject: |
|
|
1.022 is way too high. It would be sweet as you mentioned. Unfortunate.
I don't see how the gravity could have been lower at the end of fermentation either (it can't go up, only down). Strange.
I'm not sure what to recommend. Repitching new yeast on oxygen depraved wort probably isn't going to do much. Something, somewhere, went wrong I'm afraid.
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
|
|
Back to top |
|
|
Gurthnar
Joined: 25 Jan 2015 Posts: 12 Location: Slovakia, Bratislava
|
Link Posted: Thu Feb 05, 2015 10:19 am Post subject: |
|
|
What was your process exactly?
|
|
Back to top |
|
|
Tungsten
Joined: 06 Dec 2014 Posts: 318 Location: Buffalo, NY
|
Link Posted: Thu Feb 05, 2015 1:52 pm Post subject: |
|
|
You made a 2L starter? Was that on a stir plate? What was your batch size? To me it seems like yeast may have been underpitched, but it depends how much you started with.
|
|
Back to top |
|
|
kwdriver
Joined: 19 Jan 2013 Posts: 113 Location: Eagle, CO
Drinking: Munich Helles, Schwarzbier
Working on: Guinness clone, Vienna Lager
|
Link Posted: Thu Feb 26, 2015 1:41 pm Post subject: |
|
|
Quote: | Ferment at 53F until approximately 2-5 points from final gravity, then raise the temperature to 65F keep it there for 2-4 days to reduce diacetyl |
Approximately how long does it take for the beer to reach 2-5 points of the final gravity? I'm brewing this weekend and just wanted to get kind of a heads up when I need to start taking readings.
This will be my second batch on the new system; smooth sailing on the first batch.
|
|
Back to top |
|
|
stickyfinger
Joined: 04 May 2014 Posts: 176 Location: hudson valley, NY
|
Link Posted: Tue May 05, 2015 10:50 pm Post subject: |
|
|
Seems like this is really just Jamil's recipe for a Helles more or less. It makes an awesome beer. I just finished a keg of Jamil's exact recipe, and it is awesome. Just pitch enough yeast, and you won't have a problem with attenuation. It's way better than Pils. I always use 3 packages of W-34/70 on my 1.050ish lagers, and they dry out really nice.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
stickyfinger
Joined: 04 May 2014 Posts: 176 Location: hudson valley, NY
|
Link Posted: Wed May 06, 2015 12:40 am Post subject: |
|
|
I agree! His book is great.
|
|
Back to top |
|
|
Mr Walleye
Joined: 23 Dec 2013 Posts: 71 Location: Ossining, NY
|
Link Posted: Sun Jul 19, 2015 12:55 am Post subject: |
|
|
Graduation party in the back yard today, luckily I had ten gallons of this in the lagering fridge.
Although it was my first time making this recipe, well quite frankly my first time making a lager at all, and the batch was still 4 weeks short of what I'd have considered done....it was a huge hit!
Thanks for sharing this one Kal! Looking forward to the next batch!
|
|
Back to top |
|
|
huhwha
Joined: 10 May 2013 Posts: 70
|
Link Posted: Sun Sep 27, 2015 5:02 pm Post subject: |
|
|
This is very similar to a recipe I used before I built my electric brewery. I decided to try Kal's recipe, but then I decided to change it. I went for a hoppy lager. Really all I did was substitue out the hops for classic American IPA hops. In my mind, I wanted a firm bitterness up front, so I used 1 oz of magnum in a 6 gallon batch at the start of the boil. I got my firm bitterness, but maybe a touch firm. If I make this again I might drop that to .75 or even .5 oz. the rest of the hops were all late additions and dry hopped. Ended up with a really nice citrus aroma and taste on the back end.
It's a bit unbalanced as I tend to be a bit heavy handed with the hops. That said, it's gotten great reviews from the people that have tried it. I'm thinking maybe next time I'll try an imperial version of this. Something on the order of 8-9%.
|
|
Back to top |
|
|
jonymac
Joined: 18 Dec 2014 Posts: 145
|
|
Back to top |
|
|
OkieDokie
Joined: 31 Aug 2013 Posts: 191 Location: Oklahoma
Drinking: Electric ale, Weizen
Working on: Electric lager, American Amber Ale, Dirty Blonde
|
Link Posted: Fri Feb 12, 2016 10:44 pm Post subject: |
|
|
I'll have to try that! I just kegged my Helles and a sample was divine. Looking forward to the conditioning of it and the gas.
|
|
Back to top |
|
|
Topdollar
Joined: 20 Aug 2015 Posts: 65
|
Link Posted: Tue Sep 27, 2016 6:01 pm Post subject: |
|
|
So I brewed this yesterday and everything went perfect for once! (well..except for my plastic fermentor slipping through the carrying handle, hitting the floor, and spraying about a cup of sweet wort everywhere).
That said...I think my efficiency was "too" good! I use a digital hydrometer...so maybe that's it..but, Beersmith predicted my pre-boil gravity as 1.047 (I got 1.048 - even after adding 2 gallons of top up plain water after the wort dropped to 1.006...it was a 100 min sparge).
Boiled it down from 14.8 gallons to 12.48. OG was 1.060! Should have used a regular hydrometer to verify, but I "was" calibrating it throughout the brew day with distilled water. This is the first time I've seen this kind of efficiency from my system..according to Beersmith, 96.9% mash efficiency. Is that even possible? I actually didn't want this much booze so hoping my hydrogmeter is off (I'm going to verify it with some known solutions prior to next brew)!
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
Topdollar
Joined: 20 Aug 2015 Posts: 65
|
Link Posted: Mon Oct 10, 2016 5:59 am Post subject: |
|
|
Hey folks,
While I'll be taking a gravity reading tomorrow (14 days of fermentation @ 53F), what are most peoples times before they start ramping up the temps for the rest? My OG was on the more extreme end (1.058)
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Mon Oct 10, 2016 3:29 pm Post subject: |
|
|
For a ~1.050 beer like this fermented with w-34/70 it usually takes me about 7-10 days to within a couple of points of final gravity.
Looking at my last similar lager brewed with w-34/70 (a german pils) back in august, it went from 1.048 to 1.012 in 7 days. That's when I started the d-rest. Finished at 1.008.
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
|
|
Back to top |
|
|
|
|