Search results

Interestingly the trub/goop/protein clogged the valve on my all in one unit not the fermenter. I was concerned about the same in my fermenter so I gave it a nice long cold crash after my d-rest and kegging went smoothly. The oval fruit leather looking thing was definitely a surprise when I...

Ha! When put like that you’re right…sounds gross! I think it tastes good though - at least the commercial rye beers I’ve had. Hopefully my rye lager turns out tasty as well.

Yeah I think some different approaches will be necessary in the future. Never plugged my ball valve before and never saw such goop in a wort!

The clogged ball valve resulted in me having to dump the Brewzilla into the fermenter towards the end, so lots of kettle trub went in.

I just kegged up a rye lager last night - 80% barke pils 20% weyermann rye malt, omega Bayern yeast. This is the second batch with this yeast, harvested from a helles. When I swirled the yeast cake around to harvest I noticed it had a different “texture” than the last time I did the same...

I would just carbonate the alt to 1.5 volumes instead of the normal 2.5ish. That way you won’t have issues with your beer engine.

I use a cold crash guardian, which I’ll top up with CO2 if I need to. I disconnect it so I’m sure it’s not 100% closed but it’s worked so far

I think I get trapped in the number instead of physiology mindset when it comes to pitch rates. A great reminder to always keep in mind. With all that being said, should yeast from an under pitched or stressed ferment not be saved for future use once fermentation ends? Can one “replenish” the...

Maybe I’ll sneak to the LHBS for a pack of 34/70 today just in case

I usually build a starter to pitch enough healthy yeast but for some reason I had a mental block this time. I’m at a bit over 48 hours with no discernible activity, though I had a bit of lag with the first batch. Omega Bayern lager at 50.

A follow up question on the under pitch issue. Would under pitching result in less yeast at the end of fermentation at the bottom of the fermenter? My first thought is that the yeast will bud and multiply to the max density allowed for by the wort regardless of where they start just take longer...

Thinking I might’ve under pitched by a lot on Friday. Maybe 500mL of thick slurry but it’s been in the fridge for almost 2 months. Next time I’ll do a starter…

Maybe just the luck of the draw. I could’ve done a better job skimming off the hot break but I’m not sure that would’ve made much difference. As long as it turns out as a good rye lager and I can pitch on the cake, I’ll take that as a win

I had contemplated the beta glucan rest but thought I was safe at a little over 15%. Lesson learned!

Hopefully it was enough yeast between the other 2 jars. Added a tsp of yeast nutrient and pure oxygen to give it a strong base. As a follow up to the rye before doppelbock…not sure I’ll brew a rye again. All the protein that coagulated in the wort clogged my Brewzilla ball valve. Never had...

Finally got around to it today, the cloudy jar smelled a bit off, almost sour while the other 2 smelled like my helles. Trusted the nose and went with the clear 2

I think I’ve seen pictures of your Yorkshire square on other threads and it was super cool

Limited oxygen exposure without active yeast I should say

The yeast they use forms a massively thick krausen that protects the beer under it. Once the fermentation slows they package it up so exposure to oxygen is limited.

There’s a nice looking recipe for a rye doppelbock on brewingnordic. I contemplated giving it a try for the batch in question but I settled on a regular doppelbock with maybe a smidge of the Cararye. I might go for it, if Cararye lends licorice, how much licorice would 3% of the grain bill...