Originally Posted by bamnq6
I'm brewing a Helles Style (well, trying at least)
Here's my understanding and goals... (I'm trying to think of an ideal timeline here, that's the B + / - dates)
1) Starter (B-2 days) : 3 L and 2 cups DME, Fermant K, Servomyces
- at room temp on stirplate
2) Brew (B= 0 days)
- cool wart to 55-60 degrees
3) Crash cool yeast starter to ~45, decant, and pitch after shaking the car-boy
4) Watch for fermentation to start (Kraeusen forms?), then drop to 50 degrees (B+ ~2 days )
5) Diacetyl Rest (B+ ~10 days)
- When fermentation starts to slow, allow beer to warm to 60 for about 48 hrs.
6) Rack over and lager (B+~12 days)
- lower temp to ~35 degree
- drink a different 'brew for 6 weeks
I've been out for a couple of days, and not sure if you've already brewed or what, but I think a couple of these aren't the best practice (as some have said).
1. Start your starter a week in advance. Let it ferment on the stirplate and after it finishes (2 days or so) put it in the fridge. This is your crash cooling of the starter. If you're going to decant the starter beer (and you should for a helles) this has to be done well in advance.
2. Cool your wort to 45 degrees. Best to be below ferm temp. Do not pitch until it's at or below fermentation temps.
2A. Aerate/oxygenate - well.
3. Pull your 5 days' crashed starter out of the fridge, decant and pitch immediately (even though your starter is probably close to freezing, your wort is only 10 degrees warmer).
4. Skip your step 4 above, set your controller to 50 from the get-go. Your 45 degree wort should be allowed to rise to 50.
5. D-rest is most likely unnecessary if you pitch cold and enough yeast. But if you do decide to do one, 10 days will probably be too late. Probably more like day 6 or 7. Once the krausen starts to drop, then it's time.
6. 12 days is OK for this, just make sure you're at FG.