You can get clean and crisp, but wont have the right character. Thats where it always falls short.
It comes down to the lagering of the beer. Even if you are dojng it with ale yeast, you need a psuedo lagering method as well.
Freezers are harder to come by of recent with the virus, but you...
It would be a good idea to drop the initial trub at this point. You may lose some yeast, but at this point its not doing much. The yeast did use some trub in growth, but its good to get rid of now if you have the capability, which you do.
You could brew a second batch with less hops or no hops and mix prior to kegging. Extract would be quicker to accomplish this. Or plan a second beer and make extra.
There is some alcohol in finished beer to aid in dry hopping at low temp. What you want from the hops is more soluable in alcohol than water. Try something like a little vodka in your tea.
Boil, cool, add vodka/hops, seal . Allow the soak and alcohol extract. You want to prevent as much...
You will need to extract these oils at an elevated temp, think like a whitlpool. Some vodka may help.
Hop resins/ oils are available to purchase. You can do some research on what type and brands may be best for you. These can add flavor and aroma, low chance of oxidation and vegetal flavor...
It takes about 35-40 minuts for the boil temp to break down smm to dms in the brew kettle Once it converts, its a fiarly low temp that will drive dms to a gas. Knowing this information can allow you to formulate a process.
From this, you can most likely lid the kettle to about 40 minutes or...
You can add lactic acid or acidulated malt which is done with german pilsner
Dms can be an issue and so can longer boil times with a light pilsner malt. You always see people doing really timely and rough boils . Your kinda destroying the beer to prevent somethibg destroying the beer. The...
The biggest thing is just figuring out the basics.
Procure the right eauiptment upfront, this can be done on any budget level
Get to all grain
Yeast starter equiptment
Controlling oxygen
Temp control
Get to kegging
Be very clean
Keep it simple, build with process
The acidulated malt is just the natural way of doing it, in particular germany with beer laws.
I use about 2% in the grain bill dependig on style and need.
Probably less expensive and more consistent with dialing it in with just lactic acid
In any method, it is an important step
For a lager type, a dunkle would seem fitting. There are some other german darks as well, but dunkles are great beers.
For an ale type, and english ESB may work
Anyone with experience on open fermentation and dissolved o2 of this? Are they allowing o2 from the atm to dissolve into the open fermentation , and allowing yeast to get to that at the surface and reproduce, somewhat preserving the below wort from oxidation, then moving to closed ferementation...
I use wyeast 1278 for pretty much everything. Broad range of ferm temps and broad range of flavor profile.
My attentuation is usually higher than stated in their data sheet.
I do usually ferment lower temp too. My attentuation on a 149 degree mash is around 80-85% @ 57 degree ferment. I do...
What was your dry hoping technique? Are you introducing oxygen at this stage? Find yourself a tube type filter that fits through the carboy top.
Try a really large amount of hops at wirlpool/hopstand and something like a hop extract after fermentation. You can make up alot of the taste your...