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ShinyBuddha · 12-14-2012, 06:16 PM

I did a 1ltr. starter.

mgortel · 12-14-2012, 06:50 PM

Quote:

I did a 1ltr. starter.

Ditto to that for me too.

fatboy34 · 12-18-2012, 06:26 PM

On the topic of rotten egg odor. I brewed my second attempt at this 10 days ago. Days 3-7 it had the same rotten egg as before.

But this morning I am excited to report no bad odors at all, its gone! Last time it never went away in the keg.

Differences: I used WL300 instead of wyeast 3068, I did BIAB instead of normal all grain. I used a blow off tube instead of not and last time the airlock got clogged up. I used a starter instead of not.

**oasisbliss** · 12-18-2012, 10:44 PM

Can't wait to brew this one ! couple of questions.

1. Why do you do a 90min mash instead of the standard 60min? (curious )
2. Is there enough pilsner in this to justify a 90 min boil ?
3. Should I mix all the grain including the rice hulls together? I am gonna use 1lb of hulls just to be safe (don't want a stuck mash)

Also,

My ferm chamber in my basement is riding at about 63-64 throughout the day. Then in the night it goes down to about 60f My question is will I be ok to let the barv hefe ride at this temp? I know the temp will go up during fermentation so about 5 degrees of that would put me at the 68f that is recommended. I don't want to go above the 68f.... Will it be ok when the bulk of the ferm is done and it goes back down to the 60-64 for the rest of the primary time?

thanks in advance will be brewing this Friday in 3 days.

**oasisbliss** · 12-19-2012, 11:23 PM

If anyone could help me on this I would appreciate it. I am brewing in 1 day.
ultimate concern is my fermenting area is about 63 in the day and about 60 at night.... will this be ok?

thanks

cublue · 12-20-2012, 03:55 AM

Quote:

Originally Posted by oasisbliss

If anyone could help me on this I would appreciate it. I am brewing in 1 day.
ultimate concern is my fermenting area is about 63 in the day and about 60 at night.... will this be ok?

thanks

I think it will be clovier, and take longer. Just try and pitch at the right temp and do what you can to keep it mid 60s at first 48 to 72 hrs. Also I would do a big starter or overpitch or else you could strain the yeasties and end up sulphery. I had similar issues and those are the changes I decided on if I were to brew this again.
Hope that helps.

**oasisbliss** · 12-20-2012, 02:01 PM

thanks I appreciate it. Anyone know about how many specific degrees the fermentation will go up when using this recipe?
That would help as to where to put my fermenter bucket....

thanks again

M

mgortel · 12-20-2012, 03:23 PM

I pitched my yeast in 62F wort.

Had my fermenter in a 62F chamber.

24 hours later my Fermentation temp actually peaked at 69F-70F (little higher than I wanted).

I did a 1 litre starter.....

**oasisbliss** · 12-20-2012, 03:33 PM

Perfect - thanks mgortel that is the info I needed.
so it looks like about 8 degrees......

mgortel · 12-20-2012, 03:36 PM

Yep...but keep an eye on it because I had to start increasing my fermentation chamber temp at about the 48 hr mark (after pitch) to keep the temp from dropping to much after fermentation started to slow down of course....