Recent content by Tofek

I had some diacetyl during fermentation with nottingham on an IPA. Strong caramel/butter taste. First thought about it coming from the crystal malt, but a few days later the taste completely disappeared. Nothing was changed : T°C was at room temperature during all the fermentation. So it will...

You think a 3300hl CCV is perfectly homogenous? This is fermentation of beer, not a physical model. There is biochemistry involved. That means an equilibrum can take quite a time to be reached. Think of is as a living organism where an equilibrum is hardly ever reached, till it dies. That is...

Man, calm down :eek: Sorry for the polemic ! Have a look at this table and imagine that molecules of CO2 can link to proteins present in beer to stabilize and stay in the beer. Gets you to CO2 levels present in english ales, and without pressuring (hard to believe but true :p )...and without...

Ok. I guess that the pressure generated by the beer itself in a CCV already helps to retain the CO2 even if there is atmospheric pressure on top, which won't be the case in a homebrew ferm bucket...Thanks for the input :)

Ok then show me the law of physics... :confused: I mean I won't argue with you, I worked in a Czech brewery which ferments in CCV and applies no pressure on the beer during lagering. Sometimes it even happened that the beer had to be run through with N2 to get rid of too much CO2 in it, if it...

Mais encore..? Why is that ?

The Nottingham is so clean, taste and appareance, that it could easily replace lager yeast. Except if you're looking for sulfur or diacetyl, which characterize some deep bohemian old-fashioned lagers.

Hello, thank you for your answers guys. I am dreaming of kegging one day, but just invested in a Brewpi ferm chamber, so maybe next year. ;) About the lagering, I cool 1°C/day after reaching 55% attenuation, having done a Fast ferment test as a reference of FG. I think this could avoid shocking...

I did the test on a beer with W34/70 (12°C) and Nottingham (20°C) : I can't tell them apart...ok the beer was quite hopped with slovenian hops, but still. It was a 1060ish beer with 10% caramunich II.

Hi guys, I was wondering what interesting touch I could bring to "simple" lagers and thought about refermentation in bottle by some kind of funky Brett savage yeast, mixed with a classic cerevisiae. Something like Orval : hoppy during first months, but funky 6 months after bottle conditioning...

Hello, Did anyone try to achieve natural carbonation in the lagering vessel without applying pressure in the vessel ? I mean by stopping primary fermentation at around 55-60% attenuation, slowly decreasing temp from 9°C or so to 1°C by 1°C/day and then letting the remaining extract ferment...