jackson_d
Well-Known Member
First lager. Tried to control every aspect. Temp controlled fermentation chamber. Cooled wort to 55 before pitching 55deg starter. Stirplate starter for 4 days prior to pitching...
4 weeks fermentation with no more than 3 deg temp differential in either direction. 3 day diacetyl rest. Then kegged and lagered off gas the past 21 days. I know I still have 5 weeks to go, but a little taste tonight confirmed just a slight hint of fruit taste that was also present at the time of kegging 3 weeks ago.
What dont I know about lagering or this yeast strain at the temp i fermented at that would produce fruity taste? Or do i need to RDWHAHB until it is fully drinkable and gassed up in 5 more weeks?
Thanks in advance for any thoughts
Elevated Line Pilsner
Classic American Pilsner
Type: All Grain
Date: 12/12/2009
Batch Size: 10.00 gal
Brewer: Jackson
Boil Size: 11.25 gal Asst Brewer: Deez Nuts son
Boil Time: 60 min
Brewhouse Efficiency: 84.00
Taste Notes: 1/6 1.013. still a thick layer of krausen in both primaries 25 days after brewing. 52 degrees ferment temp. diacetyl rest started 1/5 @ 55deg... 1/11 1.010 kegged and set for lagering.. very tasty but very cloudy. diacetyl rest knocked a few points off FG
Ingredients
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 5.26 %
16.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 84.21 %
2.00 lb Munich Malt (9.0 SRM) Grain 10.53 %
2.00 oz Hallertauer [4.50 %] (60 min) Hops 15.6 IBU
2.00 oz Saaz [6.80 %] (30 min) Hops 18.2 IBU
2.00 oz Saaz [6.80 %] (5 min) Hops 4.7 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs Pilsner Lager (White Labs #WLP800) Yeast-Lager
Beer Profile
Measured Original Gravity: 1.055 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.87 %
Bitterness: 38.5 IBU Calories: 243 cal/pint
Est Color: 4.5 SRM
Mash Profile
Mash Name: My Mash Total Grain Weight: 19.00 lb
Sparge Water: 7.59 gal (1.25g/# grain)
My Mash
90 min Step Add 23.75 qt of water 149.0 F mash temp
4 weeks fermentation with no more than 3 deg temp differential in either direction. 3 day diacetyl rest. Then kegged and lagered off gas the past 21 days. I know I still have 5 weeks to go, but a little taste tonight confirmed just a slight hint of fruit taste that was also present at the time of kegging 3 weeks ago.
What dont I know about lagering or this yeast strain at the temp i fermented at that would produce fruity taste? Or do i need to RDWHAHB until it is fully drinkable and gassed up in 5 more weeks?
Thanks in advance for any thoughts
Elevated Line Pilsner
Classic American Pilsner
Type: All Grain
Date: 12/12/2009
Batch Size: 10.00 gal
Brewer: Jackson
Boil Size: 11.25 gal Asst Brewer: Deez Nuts son
Boil Time: 60 min
Brewhouse Efficiency: 84.00
Taste Notes: 1/6 1.013. still a thick layer of krausen in both primaries 25 days after brewing. 52 degrees ferment temp. diacetyl rest started 1/5 @ 55deg... 1/11 1.010 kegged and set for lagering.. very tasty but very cloudy. diacetyl rest knocked a few points off FG
Ingredients
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 5.26 %
16.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 84.21 %
2.00 lb Munich Malt (9.0 SRM) Grain 10.53 %
2.00 oz Hallertauer [4.50 %] (60 min) Hops 15.6 IBU
2.00 oz Saaz [6.80 %] (30 min) Hops 18.2 IBU
2.00 oz Saaz [6.80 %] (5 min) Hops 4.7 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs Pilsner Lager (White Labs #WLP800) Yeast-Lager
Beer Profile
Measured Original Gravity: 1.055 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.87 %
Bitterness: 38.5 IBU Calories: 243 cal/pint
Est Color: 4.5 SRM
Mash Profile
Mash Name: My Mash Total Grain Weight: 19.00 lb
Sparge Water: 7.59 gal (1.25g/# grain)
My Mash
90 min Step Add 23.75 qt of water 149.0 F mash temp