The last 4 times I brewed my octoberfest, primary fermentation was finished by day 5 (OG = 1.054) with a fermentation temperature at 52 degrees so this does not surprise me. Just proceed with your diacetyl rest like normal, it might drop another 1 or 2 points through the rest. My Octoberfests...
Well update on my foaming problem, I seemed to have forgotten that moving kegs around can cause foaming. After just letting the kegs sit for a day after moving them for the sensor install fixed the problem. My foaming problem went away. Flow sensors are working very well and seem to be very...
Maybe one of you can help me. I installed swissflow sensors into my beer lines and placed them about 8" from the quick disconnects. Prior to the addition of these flow sensors, my kegerator was perfectly balanced and produced the right amount of head. Now I get a lot of foam whenever I pour...
Raise psi to 30 psi for 24 hours then drop to serving pressure and let it sit. Should be decently carbonated in about 3 days and well Carbonated by Sunday. Not a big fan of the shaking method as you risk some backflow into your regulator tubing.
I brew mostly Lagers and you are correct to start you diacetyl rest now. With my Lagers I usually notice fermentation slowing down around day 5 and start ramping up around that time. Primary fermentation usually averages 9 days for me.
Probably not ruined, just let if ferment out using your new blowoff tube setup. With such a vigorous fermentation, oxygen is going to have a hard time getting in and the yeast will quickly consume the little bit that does.
This method works. The majority of my homebrews are lagers. What I do for my beers with an OG of 1.042-1.058 is simple.
1. Chill wort to 48 degrees and pitch a good healthy starter. Immediately set fermenter to 52 degrees.
2. 5 days after pitching raise temperature to 55 degrees for...
That is correct, you set the pressure based on the temperature of your beer not the room. For most of my beers, I carbonate to 2.5 volumes and my kegerator is set at 38 degrees so I have my regulators set slightly under 12 psi.
I use the dilution calculator in beersmith for that purpose. Using that, I can figure out how much top off water I need to add to my kettle to get to my desired OG prior to racking to my carboy and pitching yeast.
Well to give you an update. The recipe fermented pretty much like it has the last 4 times I brewed it. The OG was 1.053 and the FG ended at 1.014 which is right in line where it usually ends. I normally get 1.014 - 1.015 when I brew this Octoberfest recipe. It tastes clean and I don't taste...
Pulled a pint after a week of cold conditioning. Beer is crystal clear and has a nice rich creamy head. You can smell the malt up front and it just tastes smooth and delicious. I give this brew 5 Stars and definitely will brew again!