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Old 08-27-2014, 02:29 AM   #11
jlangfo5
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Oh, when I racked to my laggering vessel, I had maybe a half gallon of head space because I had more trub losses than I expected, so in order to fill it up the rest of the way, I topped my laggering vessel off with clear glass marbles that I had boiled.

Glad to see a post from KC, I just got back from there, I spent my summer working in the area. Boulevard has some pretty decent beers epecailly in their stack 7 series I think

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Old 09-28-2014, 04:28 PM   #12
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Alright, here we go! It has been close to the 5 week mark of bulk lagering. Since I bottle my beer, I will let it condition for 2-3 weeks and then store my bottles in the fermentation chamber to keep the beer at serving temperature as well as to help it clear up after bottle conditioning.

So, here is a picture of the beer that I bottled, anyone want to take a guese at SRM by looking at it?




The beer taste very crackery/bready while still remaining dry. I think I might have slightly overdone the hops on this one, the bitterness is on the high side of firm I think.

I can not wait for this one to carbonate, I plan on submitting it to a competition at the end of October.

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Old 09-29-2014, 04:55 PM   #13
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Looking good. I'll guess about 12 SRM.

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Old 09-29-2014, 11:48 PM   #14
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Yeah, I really kinda wondering what is a good way to measure SRM at home, what kind of lighting should I be using, how thick should the glass be ? Beer smith gave my grain bill an SRM of 5.6, so if it is 12 ish, it does show that you can expect significant darkening from long decoctions.

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Old 09-30-2014, 03:08 PM   #15
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So far in my single decoction (Schmitz Decoction) expirements it seems I get little or no extra darkening with a 20 min boil, about 2-3 extra SRM with a 30 min boil and I'm waiting to tap a Dunkel that had a 40 min boil but I'm pretty sure it darkened as much or a little more than the 30 min boil. These were all different beer styles but going off my Promash SRM color you can see there's a difference.

I also have to say since I started decoction mashes the malt flavor and aromas are better than my old single infused or step mashes.

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Old 01-09-2015, 01:38 AM   #16
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Sorry it has taken so long everyone, I had a really busy last semester at school that got in the way of really updating here like I should.

I submitted the beer into competition and it didn't do nearly as well as I think it could have, the judges thought that the fermentation was squeaky clean, but the beer was way to bitter for style that said. Also, they mentioned that they thought my water had a bit of metallic flavor to it.

I agree with it being too bitter, the beer finished quite bit drier than I thought it should have and it lost a lot of its maltieness in those last few gravity points it dropped.

After doing some research, it turns out that my water chemistry with this grain bill could have actually pushed my mash pH greater than 5.8 which I have heard could attribute some harshness, also my water profile might exaggerate hop bitterness.

So, I have stocked up on brewing salts, lactic acid, and a few water chemistry spread sheets, and I shall attempt to make a festbier next!

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