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Nice. 2 packs of 34/70 for 5 gallons?

👍

I hope it gets better. One thing the beer is still not clear. I used gelatin when I kegged it so I hope the sulpher dissipates when it clears.

can you warm ferment with this yeast?

Wow interesting

So how often do you get a Warm fermented lager brew with excessive sulpher? And what’s your procedure with reducing or eliminating it? Should you leave in fermenter until it dissipates? I kegged it because FG reading was same several day’s in a row.

Thanks thanks

Will do. I assumed because I was fermenting warm like an ale brew I would only need one pack of yeast maybe I under pitched?

Thanks I’ll start purging the keg

What’s up fellow brewers. I did a warm fermented Munich Helles with 34/70 yeast at 62 deg f Last week. I did a vitality starter with one pack of yeast before pitching. Started fermenting on the 12th hour. Fermentation seemed healthy. Checked final gravity days 5-7 And it was 1.008 all three...

Cool thanks

Leary about going down the water chemistry hole. But may have too. All my extract and partial mash beers came out great

Read in John Palmers How to brew that lack of calcium can leave beers watery maybe that’s it since I used straight reverse osmosis water

No grains were crushed 2 days prior to brew day. 20%

For BIAB brewing can you use a recipe as is or do you have to increase the amount of grains in recipe?

Thanks. I forgot to mention my mash conversion efficiency which was 83% if I did it right. Thinking it’s something with water too but wanted to ask experienced brewers don’t want to have throw away another batch.

Hi. Just did my second all grain brew. Used Jamils Munich Madness recipe with BIAB method. 4lbs of Pilsner 3lbs of Munich 2lbs of Vienna 12ozs of caramel/crystal 60l 1.5ozs of hallertauer at 60 mins 0.5 ozs of hallertauer at 20 mins Used 34/70 lager yeast Mashed at 152 degrees for 75...

Yea I get OCD syndrome with brewing beer. Need to chill

Cool. Thinking back now it was fermenting at 64 degrees in fermenter cave that sits in m garage. We got a cold snap and now remember ferm temp went down to 60 degrees. Maybe that’s why fermentation also shut down. Brought into house and warmed up to 70 degrees then roused the yeast. It’s...

Damnit probably won’t happen but appreciate the offer. [emoji23]