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Old 02-14-2013, 03:22 PM   #11
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Quote:
Originally Posted by bamnq6 View Post
I'm brewing a Helles Style (well, trying at least)

Here's my understanding and goals... (I'm trying to think of an ideal timeline here, that's the B + / - dates)

1) Starter (B-2 days) : 3 L and 2 cups DME, Fermant K, Servomyces
- at room temp on stirplate

2) Brew (B= 0 days)
- cool wart to 55-60 degrees

3) Crash cool yeast starter to ~45, decant, and pitch after shaking the car-boy

4) Watch for fermentation to start (Kraeusen forms?), then drop to 50 degrees (B+ ~2 days )

5) Diacetyl Rest (B+ ~10 days)
- When fermentation starts to slow, allow beer to warm to 60 for about 48 hrs.

6) Rack over and lager (B+~12 days)
- lower temp to ~35 degree
- drink a different 'brew for 6 weeks
I've been out for a couple of days, and not sure if you've already brewed or what, but I think a couple of these aren't the best practice (as some have said).

1. Start your starter a week in advance. Let it ferment on the stirplate and after it finishes (2 days or so) put it in the fridge. This is your crash cooling of the starter. If you're going to decant the starter beer (and you should for a helles) this has to be done well in advance.
2. Cool your wort to 45 degrees. Best to be below ferm temp. Do not pitch until it's at or below fermentation temps.
2A. Aerate/oxygenate - well.
3. Pull your 5 days' crashed starter out of the fridge, decant and pitch immediately (even though your starter is probably close to freezing, your wort is only 10 degrees warmer).
4. Skip your step 4 above, set your controller to 50 from the get-go. Your 45 degree wort should be allowed to rise to 50.
5. D-rest is most likely unnecessary if you pitch cold and enough yeast. But if you do decide to do one, 10 days will probably be too late. Probably more like day 6 or 7. Once the krausen starts to drop, then it's time.
6. 12 days is OK for this, just make sure you're at FG.


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Old 02-14-2013, 05:43 PM   #12
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A 3L starter will only be adequate if your 833 is better than 95% viability (unlikely). Plan on a bigger or stepped starter.

As others have mentioned, pitch cold. Pitching warm is a homebrew trick only that tries to compensate for poor yeast health/population, and will lead to increased levels of diacetyl. If you have enough healthy yeast, your fermentation will take off in 8-12 hours at 48F.


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Old 02-26-2013, 02:41 AM   #13
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Brew'd 2-18 OG: 1.060 (a bit high)
Pitched (@50f) 2-19
Krausen Rises 2-20
First Sample Puller on 2/25 (krausen starting to fall) G: 10.34

Obviously I won't be resting yet...

Does this seem slow to anyone else?? Or am I just impatient
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Old 02-26-2013, 03:20 AM   #14
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Probably a little slow, but not bad. You probably under pitched a little, and maybe under aerated. Slow isn't such a bad thing. Give it 2-3 more days and check it again. Did you taste the sample? Any diacetyl in there? Also, how did you check the gravity? Hydro or refractometer?
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Old 02-26-2013, 02:46 PM   #15
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I used a hydrometer for this reading and checked it in water after.

The sample tasted right on, obviously sweet though. No buttery notes that I could taste thru the sweet. I will admit, that I was drinking an IPA while pulling and tasting the sample so I may have blown out my taste-buds

I'll check it again on thursday. Thanks all-
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Old 03-01-2013, 03:30 AM   #16
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UPDATE:

Brew'd 2-18 OG: 1.060 (a bit high)
Pitched (@50f) 2-19
Krausen Rises 2-20
First Sample Puller on 2/25 (krausen starting to fall) G: 1.034
Second Sample Pulled on 2/28 @ 1800 G: 1.025

Guess I'll pull a sample Saturday mornin??
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Old 03-01-2013, 03:40 AM   #17
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Quote:
Originally Posted by bamnq6 View Post
UPDATE:

Brew'd 2-18 OG: 1.060 (a bit high)
Pitched (@50f) 2-19
Krausen Rises 2-20
First Sample Puller on 2/25 (krausen starting to fall) G: 1.034
Second Sample Pulled on 2/28 @ 1800 G: 1.025

Guess I'll pull a sample Saturday mornin??
Don't pull a sample for a while longer......I would still raise your temp 10 degrees for a week for a dyacetal rest. Then.......long...long....long cold storage. My dortmunder I brewed in November is just now peaked. It looks like all is well so far, this is how I do it though.
And do the cold storage off the yeast.....cool the finished beer after the rest...then rack to keg or secondary....then long cold storage.
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Old 03-01-2013, 03:59 AM   #18
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Yeah, tomorrow I'd start letting it free rise to 60 or so and hold it there for a few days to a week for a d-rest. Wait and check the gravity then.

To me it sounds like its behaving like it was under aerated. Just proceeding a little slow.


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