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Old 11-01-2006, 11:40 PM   #1
lnmnmarty
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hello, I posed this question in the introduction forum and got no response. So lets try again. In a nutshell my first attempt at brewing was a Munich Lager DME w/specialty grains,hops ,irish moss,and dry lager yeast. Boiled full 5 gallons, chilled to 75,poured into 6 gallon primary bucket, pitched yeast. This is where I went wrong. My instructions said to ferment at about 75 and that ideal fermentation should be at 45-55. I now understand that it should have been 75 until fermentation starts and then gradually cool to 45-55 for the duration. The weather was freezing at night so I used a warming pad designed this purpose. I left at probably 75 for 4-5 days and then the bubbling stopped completely.Then it was transferred to glass carboy. What kind of off flavors if any will I have from this warm/quick fermentation. Wiil extra aging/Lagering cure this. Please help. Thanks

 
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Old 11-01-2006, 11:53 PM   #2
Kaiser
 
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Quote:
Originally Posted by lnmnmarty
What kind of off flavors if any will I have from this warm/quick fermentation. Wiil extra aging/Lagering cure this. Please help. Thanks
You'll probably have a lot of esters and diacetyl. The latter may have been reduced already. Give it a taste and see what you have.

Lagering/aging will help a little with the diacetyl and higher alcohols. If you have the space, give it 4 more weeks at a temp below 55F I'd say and see what you get.

And try another lager in the mean time. My first lager was a Dunkelbock that was pretty much undrinkable after primary fermentation (way to many higher alcohols), but turned out decent after a month or so.

Kai

 
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Old 11-01-2006, 11:58 PM   #3
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I'd say give it some time, but warm ferments can produce flavors that will not go away.
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Old 11-01-2006, 11:59 PM   #4
lnmnmarty
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What would i be looking for in taste testing for esters and diacetyl?

 
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Old 11-03-2006, 10:46 PM   #5
boo boo
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You would get a fruity tasting brew with the esters IIRC and a buttery/butterscotch taste for the diacetyl.

When pitching dry yeast to a lager at lager fermenting tempertures, you should increase your pitching rate. This will let you get normal lag times for your cold wort.
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Old 11-03-2006, 11:47 PM   #6
lnmnmarty
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Thanks guys.

 
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Old 11-04-2006, 03:13 AM   #7
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you should also look for higher alcohols. They give the beer a sharp taste that may remind you of hard liquor or nail polish remover.

Kai

 
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Old 11-04-2006, 05:49 AM   #8
Reverend JC
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I normally don't stoop to these levels but what was your hydro reading *GASP*


The reason i ask, on my lager that i just transfered i decided to take a reading even though i had a lovely yeast cake on the bottom and it turns out that was a good idea. My OG on my czech pils was 1.045 and after 2 weeks and what i thought was a good ferment i was only at 1.032.

I did get lazy with the smack pack and even though it was not all the way blown up i pitched anyway (dumb ass move, but it was 2:00 in the morn)

So, as it sits in the secondary i have bumped the temp up to 60 and will wait to see what happens after 48 hours.

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Old 11-04-2006, 02:39 PM   #9
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A smack pack by itself is going to be vastly underpitching a 5g lager...most lager-heads are pitching 3-4L worth of starter yeast.

 
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Old 11-04-2006, 03:59 PM   #10
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Quote:
Originally Posted by Baron von BeeGee
A smack pack by itself is going to be vastly underpitching a 5g lager...most lager-heads are pitching 3-4L worth of starter yeast.
So, when you make these starters, are you fermenting at lager yeast temperatures? So far, I have made two lagers. I did both by just sprinkling Saflager -23 on top of the wort. In both cases, fermentation took a while to start, but it seemed to work well once it did.

Needless to say, I will do a starter for my next lager. Should I make a starter in the same manner as I once did, or should I ferment my starter at recommended temps. I figure that I could ferment warm and then pour off the beer from the starter as it will have some off-flavors. But . . . will the yeast be healthy at that point?

 
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