Search results

I will play close attention to pH next time for sure. Yeah i just want something light and fluffy. I am in a quandry about fermentation schedule though, i dunno whether to do a long cold ferment or you know a fifty percent specific gravity one and then let it raise for the rest of the ferment...

This is really interesting question. The ones i made with Pilsner malt had like a honey taste and aroma, I have never tasted that in a commercial lager, others were fruity, I did not like that either, not in a lager even though i tried to convince myself that it wasnt so bad or might go away...

yup last lager i made was a 3.5 litre starter, first a 2 litre and then a 1.5 litre step up. chilled it and then pitched into chilled wort. Actually i think that the one i threw away was a temperature problem because I set my temp controller to 12C but that is ambient temperature, I suspect...

I had success with WLP940 Mexican lager yeast. I tried WLP830 but it was really bland, at least thats what I thought.

I wanna make a Mexican Cerveza, something like Sol.

yes I do, I make pretty awesome ales, so good that I cannot buy ale from the shop, its just not as good, honestly. Pale ales, Porters, Stouts, Smoked beers, IPA's all pretty good. Lagers not so good.

my dear Sir I have a temperature controlled keezer with gleaming stainless steel faucets. I even trimmed it under the lid with blue LED lights. I read all the time, infact I am constantly reading something. Sure i can make a mediocre Lager by chucking in a couple of packets of s-23 but I want...

Actually all i wanna do make is a pleasant Cerveza. I have tried so many times to make a light malty lager than i am at the point of simply giving up trying to brew lager. Of maybe eight batches only two were what i would describe as pretty good, One was a Dortmunder Export and the other a...

I suppose this belongs in hot side and may be of some concern. I remember die beerery mentioning this but I cannot locate it. It has to do with starch gelatinization temps and European malts. I found this in an article i was reading about decoction mashing. On the other hand, the starch...

Hi DM, were you using European malts? and/or specialized malts particularly crystal malts? reason I ask is that it would appear to me to be the case that the use of crystal malts is in some sense intended to add characteristics that are interesting and in the case of something like melanoidin...

Ive watched a few videos on decoction mashing and read some experimental texts detailing if there is any perceptible difference between a docoction mash and a single infusion or step mash. Braukaiser states that although technically there is no need to do a decoction mash many German breweries...

Ok that makes perfect sense, thanks so much. Tannin leaching is not just temperature dependent but pH dependent.

When we sparge we are taught not to go above 76C because we increase the risk of tannins. Why then is this not the case during a decoction mash when a portion of the grains is boiled and for a considerable time?

My understanding is that we use a stir plate not only to oxygenate the starter but to keep more yeast in suspension. If we are hoping for oxygen exchange on the starter surface due its motion then it would make sense to have a breathable cover to let air in and out. It would appear to me to...

sure thing Scotty but we are not confusing spunding with fermenting under pressure. Its just that the yeast will be subject to the same parameters as a pressure fermentation for the relatively short time it takes to ferment out the last little sugars. I just wondered if it takes longer than it...

Sure thing. I just wondered if 30psi might slow down the metabolism of the yeast so it may take slightly longer to ferment out? Rather interestingly the Beersmith podcast stated that Mr. Blichman fermented WLP833 at 15psi and 30psi but the panel of tasters actually preferred the traditionally...

I have been really wondering about pressure and its effect on yeast metabolism. On the lowoxygen site they recommend spunding for Ales at 30psi at a temperature of 20 Celsius (68F), 30psi is pretty high I would imagine if according to Chris white metabolism in yeast starts to slow down near...

I think it does because increased pressure inhibits growth much like temperature inhibits/increases growth. It also inhibits things like esters. According to Chris White the yeast metabolism starts to slow down at about 15psi.

ok thats makes complete sense. Thanks so much :)