Little background I brewed a robust porter with a high flocc yeast that has dropped clear. I kegged it today and the flavor was absolutely perfect! So what do I decide to do I add 1.5oz of Peanut Butter extract from Silver cloud Apex. BIG MISTAKE it now has a super overpowering cracker jack...
Turns out it was just a pellicle. I finally got around to testing the gravity and kegging it. It went from 1.020 to 1.012 in five months at 26.6 celcius. I checked the gravity at 8 months and its still at 1.012. Flavor is phenomenal with tropical esters almost reminiscent of cherry pie. I...
Story time so I made a English Brown 1//16/2018 and it finished way to high at 1.020. I ended up drinking half and adding a vial of Brett C. to 2.5 gallons. I let it ride for six months and then popped the air lock for a taste/gravity reading and purged with CO2 before sealing again. Flavor...
Its about 10% medium crystal 5% carafoam and 5% Oats I've made this in the past and have always fermented down to 1.014 but I didn't fire up the Boil Kettle until I collected around 4 gallons. I'm guessing when I fire up the BK right away the enzymes that are rinsed out during the sparge are...
So I just started turning up my boil kettle on low during my sparge and my beers are finishing a lot higher than expected. Does anyone else do this or do you collect about half of the wort and then fire it up? I.E I made an Irish Red that was 1.046 was about 80% base 20% specialty grains mashed...
So I just started turning up my boil kettle on low during my sparge and my beers are finishing a lot higher than expected. Does anyone else do this or do you collect about half of the wort and then fire it up? I.E I made an Irish Red that was 1.046 was about 80% base 20% specialty grains mashed...
That makes sense since the beer was sampled at a cooler temperature and I did't notice fruity esters until it was sampled warm. I'll have to take that into consideration :)
So I used Octoberfest Wyeast lager blend and for the rest took out my carboy from my lagering fridge where it was at 48F and left it at room temp for two days and final temp was 65F. Tasted the beer at this point and got a little more fruity flavor than I would have liked but proceeded to crash...
So just finished my first couple of lagers and was happy with the results but not blown away. Before I take my carboy out for a diacetyl rest the flavor is phenomenal, very lager like and crisp ; however, after performing a diacetyl rest (beer has only a couple gravity points left) for a couple...
Hey people that cold crash lagers down to freezing, after FG reached and diacetyl rest performed, experience any esters being released from yeast due to stress? As opposed to slowly cold crashing a couple degrees each day to freezing? Is there any noticeable difference?? I want to save a week...