So I brewed my first lager a Schwarzbier a few months ago.
2 lbs 4.8 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 64.8 %
1 lbs Munich Malt (9.0 SRM) Grain 2 28.2 %
4.0 oz Carafa II (412.0 SRM) Grain 3 7.0 %
0.30 oz Perle [8.00 %] - Boil 60.0 min Hop 4 26.4 IBUs
0.20 oz Hallertauer [4.80 %] - Steep/Whirlpool 10.0 min Hop 5 1.9 IBUs
1.0 pkg SafLager West European Lager (DCL/Fermentis #S-23) [23.66 ml] Yeast 6 -
Here are my notes on the brew:
8-6----Placed in refer at 79* in afternoon
8-7----Next morning down to 54* so I pitched whole pack of yeast
8-7----Same afternoon temp read 54 so I dropped the controller 2*.
8-8----Probe reads the same, but the "Fermometer" glued on the side reads 52* No sign of fermentation.
8-9----No sign of bubbles Fermometer reading 50*
8-12---No bubbles, cool day. Fermometer reading 50*
8-13---Took sample 1.024...61% attenuation
8-17---Took sample 1.018..71% attenuation---begin warm up.
8-18---Morning = Fermometer reading 60* so cranked it up 2 more *
8-18---Eve = Fermometer reading 62* Thermometer reading 65*, cranked it up 2 more.
8-19---Morn...Everything reading 64*. Will let it sit like this for 4 days and then think about lagering.
8-23---AM..Reached FG of 1.015....begin lowering temp.
8-24---AM--Temp @ 60*
8-25---PM --Temp @ 56*
8-26---PM--Temp @ 54*
8-27---AM--Temp @52*
8-28---PM--Temp@48*
8-30---AM--45*
8-30---PM--42*
8-31---PM--44*
10-1--Bottled today, 17 bottles good flavor and CLEAR
10-30--Tried a few and there is no carbonation to speak of. Taste is good though beer is flat.
Yea 42 seems a bit high but the fermometer strip on the bucket show is off scale on the low end so I think I was OK w/temp.
Question is should I have added yeast at bottling time? Why is it "flat"?
2 lbs 4.8 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 64.8 %
1 lbs Munich Malt (9.0 SRM) Grain 2 28.2 %
4.0 oz Carafa II (412.0 SRM) Grain 3 7.0 %
0.30 oz Perle [8.00 %] - Boil 60.0 min Hop 4 26.4 IBUs
0.20 oz Hallertauer [4.80 %] - Steep/Whirlpool 10.0 min Hop 5 1.9 IBUs
1.0 pkg SafLager West European Lager (DCL/Fermentis #S-23) [23.66 ml] Yeast 6 -
Here are my notes on the brew:
8-6----Placed in refer at 79* in afternoon
8-7----Next morning down to 54* so I pitched whole pack of yeast
8-7----Same afternoon temp read 54 so I dropped the controller 2*.
8-8----Probe reads the same, but the "Fermometer" glued on the side reads 52* No sign of fermentation.
8-9----No sign of bubbles Fermometer reading 50*
8-12---No bubbles, cool day. Fermometer reading 50*
8-13---Took sample 1.024...61% attenuation
8-17---Took sample 1.018..71% attenuation---begin warm up.
8-18---Morning = Fermometer reading 60* so cranked it up 2 more *
8-18---Eve = Fermometer reading 62* Thermometer reading 65*, cranked it up 2 more.
8-19---Morn...Everything reading 64*. Will let it sit like this for 4 days and then think about lagering.
8-23---AM..Reached FG of 1.015....begin lowering temp.
8-24---AM--Temp @ 60*
8-25---PM --Temp @ 56*
8-26---PM--Temp @ 54*
8-27---AM--Temp @52*
8-28---PM--Temp@48*
8-30---AM--45*
8-30---PM--42*
8-31---PM--44*
10-1--Bottled today, 17 bottles good flavor and CLEAR
10-30--Tried a few and there is no carbonation to speak of. Taste is good though beer is flat.
Yea 42 seems a bit high but the fermometer strip on the bucket show is off scale on the low end so I think I was OK w/temp.
Question is should I have added yeast at bottling time? Why is it "flat"?
