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Killervector · 10-12-2010, 12:15 AM

What temp should I ferment at? Not really sure how high to go.. I'm thinking ambient room temp at about 74? Using Wyeast 3787 Trappist. Very simple malt bill. 10 gallons

20 LB Pilsner Malt
Tradition for bittering
Saaz for flavoring

Thanks!

indigi · 10-12-2010, 12:19 AM

I'd start it out under 70* - 67-68* would be fine - then after fermentation takes off, start letting it warm up by a couple degrees every day.

Killervector · 10-12-2010, 01:13 AM

Thanks for the tip!

flabyboy · 01-05-2011, 04:18 PM

How did this turnout? I am looking to make this kit for my first AG batch. Its either this or the the Caribbou Slobber from NB. Did you mash at 149?? Anything different have to be done with the boil with Pilsner malts? Thought I read somewhere that they need a longer boil.

On a side note. Brewing TV from Northern Brewer had an episode where they brewed this kit with open fermentation. No lid on top of the bucket for 3 days

El_Exorcisto · 01-06-2011, 02:41 AM

I mashed my Patersbier/Enkel at 150* and am fermenting at 74*. Pils malt usually wants a 90 minute boil to drive off DMS. I did:

5 lbs 2-row
2 lbs toasted 2-row
1/2 lb honey

60 minute 1/2 oz Cascade
15 minute 1/2 oz Cascade
Zest of two limes at flameout

Fermenting on top of Ommegang's house yeast

As for open fermentation, there was a study done in German Hefe breweries that found ester production to be much higher with open fermentation, and when the wort was aerated _less_. I can't find the study for the life of me, but leaving the lid off definitely has it's merits. My basement infects every topless bucket with mold, so I need to keep lids on or suffer the wrath.

yellowthere · 01-06-2011, 02:58 PM

Quote:

Originally Posted by El_Exorcisto

I mashed my Patersbier/Enkel at 150* and am fermenting at 74*. Pils malt usually wants a 90 minute boil to drive off DMS. I did:

5 lbs 2-row
2 lbs toasted 2-row
1/2 lb honey

60 minute 1/2 oz Cascade
15 minute 1/2 oz Cascade
Zest of two limes at flameout

Fermenting on top of Ommegang's house yeast

As for open fermentation, there was a study done in German Hefe breweries that found ester production to be much higher with open fermentation, and when the wort was aerated _less_. I can't find the study for the life of me, but leaving the lid off definitely has it's merits. My basement infects every topless bucket with mold, so I need to keep lids on or suffer the wrath.

That is a completely different beer. Cascades? Sounds interesting though.

I did NB's patersbier, but accidently used chimay yeast. It was very good. really smooth, a little fruity, not at all boring, like I feared. I'm planning on doing this again this weekend with the correct yeast, which should make it less fruity.

flabyboy · 01-06-2011, 03:06 PM

Quote:

Originally Posted by yellowthere

That is a completely different beer. Cascades? Sounds interesting though.

I did NB's patersbier, but accidently used chimay yeast. It was very good. really smooth, a little fruity, not at all boring, like I feared. I'm planning on doing this again this weekend with the correct yeast, which should make it less fruity.

Are you going to use the Trappist yeast that they recommend

yellowthere · 01-06-2011, 04:32 PM

Quote:

Originally Posted by flabyboy

Are you going to use the Trappist yeast that they recommend

Yeah, the 3787 Wyeast. I've never used it before, but heard really good things about in an a can you brew it episode.

flabyboy · 01-06-2011, 05:03 PM

nice. can't decide between this and the caribbou slobber for my first AG batch

yellowthere · 01-06-2011, 05:06 PM

Choosing a low gravity for your first AG makes things easier that's for sure. My first AG was a 2hearted clone, which did not go great. Drinking a growler of dead guy during the brew did not help though....