Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Any tips for a first time Lager brew
Reply
 
Thread Tools
Old 07-03-2012, 06:03 PM   #51
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,393
Liked 474 Times on 350 Posts
Likes Given: 598

Default

Generally when you do what you describe it's called "priming with gyle" and actively fermenting wort is not used. But there are variations on the technique.


__________________
Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014
Denny is offline
 
Reply With Quote
Old 07-03-2012, 07:21 PM   #52
blacksailj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 83
Default

I know, there are a ton of variations to every step of brewing and most work well one way another. When I worked at a brewery and was give the cask duties & we always used fermenting wort/gyle to prime our bright beer. That was the method used and worked flawlessly. That's where I learned this equation. Another method for this would be know your yeast an attenuation rate, do the math and package it at the right moment that when it finishes it will have produced the correct volumes. I find the other way much easier.

As for adding fermenting wort to clean up byproducts like diacteyl, I just got done reading a book from a brewer writen in the early 1800s and they did this to every batch wheater it needed it or not, but added the fermenting gyle right before it hit terminal gravity.


blacksailj is offline
 
Reply With Quote
Old 07-04-2012, 03:16 AM   #53
Prymal
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: West Richland, Washington
Posts: 449
Liked 9 Times on 6 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Denny
Based on my experience, a qt. of actively fermenting wort should be a good amount. If you have a choice, use a lager yeast. If not, oh well.....
Thanks, I'll give this a go over the weekend. I am currently bringing the beer up to room temp and purging the co2. I'll update in a few weeks with the results.
__________________
Desert Basin Brewery
Future Brews: Brett Belgian Tripel
Fermenting:
Kegged: A Porter is Born, Night Rye-Der
Gallons Brewed 2014: 110
Gallons Brewed 2013: 115
Prymal is offline
 
Reply With Quote
Old 07-09-2012, 01:19 AM   #54
Prymal
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: West Richland, Washington
Posts: 449
Liked 9 Times on 6 Posts
Likes Given: 1

Default

OK, I have the starter going but how long do I wait to pitch it into my Pilsner? 1 quart starter with 1 packet of Nottingham.
__________________
Desert Basin Brewery
Future Brews: Brett Belgian Tripel
Fermenting:
Kegged: A Porter is Born, Night Rye-Der
Gallons Brewed 2014: 110
Gallons Brewed 2013: 115
Prymal is offline
 
Reply With Quote
Old 07-09-2012, 01:21 AM   #55
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,393
Liked 474 Times on 350 Posts
Likes Given: 598

Default

Wait til you think it's about at high krausen, then pitch it.
__________________
Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014
Denny is offline
 
Reply With Quote
Old 07-09-2012, 01:43 AM   #56
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 1 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 22,104
Liked 4859 Times on 2908 Posts
Likes Given: 4084

Default

FYI I've made pilsners with that Rahr 1-row (is it the 1.7L stuff?) Came out as an almost perfect bopils. I did not use any other malt. Wyeast 2001 Pils Urquell. I've made several batches. I didn't get any diacetyl, but then I don't think I can taste diacetyl.

I've got an identical batch with Weyermann Bohemian Pilsner fermenting now for comparison. I've done a protien rest with all my pilsners at 120F. This new batch is split between 2001 and W34/70.
__________________
- Andrew
passedpawn is offline
 
Reply With Quote
Old 07-09-2012, 03:47 AM   #57
sonex
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: dillsburg, pa
Posts: 377
Liked 12 Times on 12 Posts
Likes Given: 4

Default

Quote:
Originally Posted by passedpawn View Post
FYI I've made pilsners with that Rahr 1-row (is it the 1.7L stuff?) Came out as an almost perfect bopils. I did not use any other malt. Wyeast 2001 Pils Urquell. I've made several batches. I didn't get any diacetyl, but then I don't think I can taste diacetyl.

I've got an identical batch with Weyermann Bohemian Pilsner fermenting now for comparison. I've done a protien rest with all my pilsners at 120F. This new batch is split between 2001 and W34/70.
report back on your impressions. I'm curious how the 34/70 dry yeast compares, it would be nice to save money for my next Bo Pils if the results are good.
sonex is offline
 
Reply With Quote
Old 07-09-2012, 03:52 AM   #58
Prymal
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: West Richland, Washington
Posts: 449
Liked 9 Times on 6 Posts
Likes Given: 1

Default

34/70 is the most popular lager strain in the world so it has a fantastic track record if pitched properly at the right temps.
__________________
Desert Basin Brewery
Future Brews: Brett Belgian Tripel
Fermenting:
Kegged: A Porter is Born, Night Rye-Der
Gallons Brewed 2014: 110
Gallons Brewed 2013: 115
Prymal is offline
 
Reply With Quote
Old 07-09-2012, 04:07 AM   #59
sonex
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: dillsburg, pa
Posts: 377
Liked 12 Times on 12 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Prymal View Post
34/70 is the most popular lager strain in the world so it has a fantastic track record if pitched properly at the right temps.
this is true, but sometimes the process of making a strain dry will slightly alter the yeast. I have used 34/70 in darker lagers and it was fine but there are stronger malt flavors to hide off tastes that a yeast may throw off. In a very light beer like a BO Pils there is not much to hide a slight odd flavor.
sonex is offline
 
Reply With Quote
Old 07-09-2012, 11:41 AM   #60
Prymal
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: West Richland, Washington
Posts: 449
Liked 9 Times on 6 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Denny
Wait til you think it's about at high krausen, then pitch it.
Well that was a waste of a packet of yeast. There was just the smallest layer of krausen when I went to bed and it had totally dropped out and finished fermenting by the time i woke up. I guess I try again earlier in the morning so that I can monitor more closely.


__________________
Desert Basin Brewery
Future Brews: Brett Belgian Tripel
Fermenting:
Kegged: A Porter is Born, Night Rye-Der
Gallons Brewed 2014: 110
Gallons Brewed 2013: 115
Prymal is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Any tips on how to brew a higher gravity beer than your mash tun will allow? Patirck All Grain & Partial Mash Brewing 13 05-08-2012 02:26 PM
First time AG, first time my bazooka screen clogged! Looking tips to improve process. bmickey All Grain & Partial Mash Brewing 4 03-13-2011 03:20 PM
First time brewing a Bock, any tips? j_strzempka All Grain & Partial Mash Brewing 9 11-14-2010 11:25 PM
First Lager, looking for critique/advice/tips Bohemian Pilz rtt121 All Grain & Partial Mash Brewing 6 10-20-2010 03:48 PM
tips and tricks to save time vmpolesov All Grain & Partial Mash Brewing 22 03-25-2008 08:19 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS