Recent content by hoppyroo

For me I was trying to replicate a Weihenstephaner Hefeweizen using WB-06, and just couldn't. I tried cool fermenting, warm fermenting, and a combination of both. It just comes out too crisp and tart. The beer is good, quite drinkable, but it's not a Weihenstephaner clone in any way...as I...

This is really interesting, thanks for posting. Can I ask why such a high mash temp? I commercially brew over here in Aus, and for our IPA we mash at 64c, which is 147f. Sounds like you're up more at around 68c, which will of course mean a lot higher FG's. 64c gets us to just under 1.010 FG...

Uhhh, you might have to find something more recent to base your article on than 1999 musings! Let's be honest, even the legendary John Palmer has been proved dead wrong recently on issues such as how quickly you need to chill post boil, given all the "no chill" going on around the homebrew...

This is interesting, my Berliner Weisse that's been in the fermenter 3 weeks...just in the last few days this started to appear on the top. Up until this formed, it looked like any other (non sour) beer I'd brewed. I used WLP677 (Lacto Delbruekii) in a 1/2 quart starter, left at 100F for 6...

Interesting, thanks. If that's the case though, why does it seem to be widely accepted that sour beers become more sour over time? If lacto activity is slowed or halted by alcohol, how does barrel ageing work for example?

Ok, cheers. I was (basically) following the recipe in Brewing Classic Styles, although I realise that's getting a bit old these days. That recipe doesn't even mention making a starter with the 677, rather just pitching it straight from the vial. But the reading I did before hand seemed to...

No, not for my lacto starter.

Thanks...I pitched it onto my 1028 OG Berliner Weisse wort, along with some Mangrove Jacks Workhorse yeast. It went from 1026 to 1010 in under 24 hours. Now 3 days in it's 1009, tasting a tad tart, but not sour at all. I'm heading off on vacation for a week, so will leave it sit and see how...

I've pitched a vial of WLP677 - Lactobacillus Delbrueckii into a 500ml starter, and put it in my fermentation fridge at around 104F. I was expecting it to sour, but after 4 days it doesn't taste sour at all. It smells pretty funky, but when I draw off a pippet to taste, I don't get any sour...

Thanks for that. I have put off brewing a lager for ages because of all the 'trouble' I read about (slow fermentation times, diacetyl, long lagering times etc). Seems all of the 'rules' don't always apply. Some examples of what I read: Palmer, How to Brew, section 10.1 "The lower...

I decided to up the temp to 60F for a d-rest yesterday, and after 24 hours at that temp it's at 1.014, so pretty much completely done, inside of 6 days. I was expecting a lot longer. Sample still tastes great, a touch 'dusty' as expected this early. I'll let it rest another 24 hours, then...

Would still like to hear from other brewers if they've had a similar experience of nearly fermenting out in 4-5 days, even at 50F, without any of the legendary smells and tastes expected from a lager fermentation?

Thanks...I'm just really surprised to find myself at 1020 with a lager after only 4 days.

After years of ales, I brewed my first lager last Tuesday, a Bohemian Pilsner with 94% german pils, 6% carapils. Czech Saaz to about 45 IBU with a 1055 OG. Just under 5 gallons in the fermenter. I did a 2-step starter on Wyeast 2001 (Pilsner Urquell) to get to Yeastcalc's recommend 380...

Actually this is exactly what I'm talking about: http://www.belart.com/shop/199370001-rotoflo%C3%A2%C2%84%C2%A2-flow-indicator-blue-p-199370001.html Bit more exxy than I thought, but could be a worthwhile investment.