Doing my first closed transfer keg to keg now. I found a leaky keg filled with Dunkelweizen I need to fix, and I have several good clean kegs sitting around.
Down from 1.072 to 1.014 for 80% apparently attenuation, which is significantly more than I would have expected from either part of my co-pitch. Lallemand claim up to 83% with Köln but I've never actually got close to that, usually more like 77%.
A 70°C mash with 15% unmalted grains should have pushed FG up to the high teens. Hence the confusion. This is a pretty typical grist for me and Köln is my house NEIPA yeast so I usually have a pretty good feeling for where it lands attenuation wise.The problem with yeast manufacturer published attenuation ranges is that yeast strain is not the only factor. Grain bill and mash parameters are also big drivers.
Sounds like fun.Yesterday, I cleaned, sanitized and purged 17 kegs
I hope that oxygen is for pre-pitch...I am working late tonight, it's 10:30 PM and I am replacing a defective warning LED light.
View attachment 846595
Interested in how this recipe turns out. I'm going to give Kveik one more try this summer.Today I brewed 21 litres of American Amber Ale
Recipe
3500g Maris Otter
1000g Munich light
250g Special B
50g Carapils
10g Columbus @ 60 m
18g Chinook @ 15 m
20g Cascade & 8g Willamette for 20 minutes whirlpool at 85 C
CML Voss Kveik yeast fermenting at 30C
OG 1052 BHE 73%
Bleach is easy, will do the job and at the right concentration is no rinse.sanitize
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