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Old 07-12-2012, 03:40 AM   #61
Prymal
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OK, I got the yeast starter going this morning waited about 4 hours and there was a thick krausen sitting on top of the wort so I pitched it into my Pilsner. The yeast appears to be working purely due to co2 off gassing that wasnt occuring before it pitched the krausened starter. I am headed to San Diego on Tuesday so I'll let the yeast do its thing until then at which point i'll pull a sample and decide whether to chill and carb or let it keep working.



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I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
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Old 07-15-2012, 01:46 AM   #62
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OK, Butter flavor seems to be gone atleast significantly reduced, but now I have a very strong Green apple nose. Should I just let this age even longer at room temp or should I start the lager process all over again?



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Quote:
Originally Posted by Airborneguy
I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
Desert Basin Brewery
Future Brews:
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5
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Old 07-15-2012, 01:55 AM   #63
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OK, Butter flavor seems to be gone atleast significantly reduced, but now I have a very strong Green apple nose. Should I just let this age even longer at room temp or should I start the lager process all over again?
Sounds like acetaldehyde,which is a sign of incomplete fermentation. Give it time to ferment out, then start the lagering process again.
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Old 07-15-2012, 03:00 AM   #64
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Quote:
Originally Posted by Denny

Sounds like acetaldehyde,which is a sign of incomplete fermentation. Give it time to ferment out, then start the lagering process again.
That is what I thought. I'll leave it until I get back from san diego on the 23rd.
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Quote:
Originally Posted by Airborneguy
I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
Desert Basin Brewery
Future Brews:
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5
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Old 08-04-2012, 09:24 AM   #65
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Put the Pilsner in the fridge on July 25th after opening the keg and smelling the beer, I didn't detect any acetaldehyde in the sample I pulled so I thought I was safe. I just pulled at pint on 8/4 and get a massive smack of green apple on the nose. Since I krausened with Nottingham should I expect that acetaldehyde flavor to subside through a longer lagering process. The beer itself actually tastes between ok to good (It's not undrinkable). Most of the diacetyl is gone if not all of it, I need to have my wife taste it she is much more sensitive to the flavor then I am (she can detect diacetyl in a commercial white wine that has only touched oak for 3 days). I really just want more saaz hops, should I dry hop this beer just bring out that Saaz aroma?

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Quote:
Originally Posted by Airborneguy
I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
Desert Basin Brewery
Future Brews:
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5
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Old 08-15-2012, 07:14 AM   #66
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I am curious if anyone thinks the green apple will go away. It has been lagering since July 25th sure not too long but I figured the green apple would go away. It seems to be getting stronger. Any thoughts?

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Quote:
Originally Posted by Airborneguy
I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
Desert Basin Brewery
Future Brews:
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5
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Old 08-15-2012, 11:55 AM   #67
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Hey there,

I wanted to report to you on my hard water lager (boPils). The bitter is accentuated in an odd way that isn't working for the beer right now so I am continuing to lager (started lagering 6/23). Basically I will try to wait it out but it looks like I won't be chasing bopils very often if this doesn't clean up. Sucks that I may have to use distilled to get a good bopils lager. I am really hoping it doesn't affect my marzen lager I put in the chamber last week.

As for the green apple I am not sure if it will age out as I have no experience with it. Hoping someone will post.



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