Search results

You can get clean and crisp, but wont have the right character. Thats where it always falls short. It comes down to the lagering of the beer. Even if you are dojng it with ale yeast, you need a psuedo lagering method as well. Freezers are harder to come by of recent with the virus, but you...

It would be a good idea to drop the initial trub at this point. You may lose some yeast, but at this point its not doing much. The yeast did use some trub in growth, but its good to get rid of now if you have the capability, which you do.

You could brew a second batch with less hops or no hops and mix prior to kegging. Extract would be quicker to accomplish this. Or plan a second beer and make extra.

How clear was the wort, did you have any more trub than normal?

There is some alcohol in finished beer to aid in dry hopping at low temp. What you want from the hops is more soluable in alcohol than water. Try something like a little vodka in your tea. Boil, cool, add vodka/hops, seal . Allow the soak and alcohol extract. You want to prevent as much...

You will need to extract these oils at an elevated temp, think like a whitlpool. Some vodka may help. Hop resins/ oils are available to purchase. You can do some research on what type and brands may be best for you. These can add flavor and aroma, low chance of oxidation and vegetal flavor...

It takes about 35-40 minuts for the boil temp to break down smm to dms in the brew kettle Once it converts, its a fiarly low temp that will drive dms to a gas. Knowing this information can allow you to formulate a process. From this, you can most likely lid the kettle to about 40 minutes or...

You can add lactic acid or acidulated malt which is done with german pilsner Dms can be an issue and so can longer boil times with a light pilsner malt. You always see people doing really timely and rough boils . Your kinda destroying the beer to prevent somethibg destroying the beer. The...

1728 can be used as an ale strain fermented cold. Its my go to ale yeast. Can handle cold temps and high abv.

The biggest thing is just figuring out the basics. Procure the right eauiptment upfront, this can be done on any budget level Get to all grain Yeast starter equiptment Controlling oxygen Temp control Get to kegging Be very clean Keep it simple, build with process

The acidulated malt is just the natural way of doing it, in particular germany with beer laws. I use about 2% in the grain bill dependig on style and need. Probably less expensive and more consistent with dialing it in with just lactic acid In any method, it is an important step

For a lager type, a dunkle would seem fitting. There are some other german darks as well, but dunkles are great beers. For an ale type, and english ESB may work

Anyone with experience on open fermentation and dissolved o2 of this? Are they allowing o2 from the atm to dissolve into the open fermentation , and allowing yeast to get to that at the surface and reproduce, somewhat preserving the below wort from oxidation, then moving to closed ferementation...

I use wyeast 1278 for pretty much everything. Broad range of ferm temps and broad range of flavor profile. My attentuation is usually higher than stated in their data sheet. I do usually ferment lower temp too. My attentuation on a 149 degree mash is around 80-85% @ 57 degree ferment. I do...

What was your dry hoping technique? Are you introducing oxygen at this stage? Find yourself a tube type filter that fits through the carboy top. Try a really large amount of hops at wirlpool/hopstand and something like a hop extract after fermentation. You can make up alot of the taste your...

Just do some searches try temp, cell walls, fatty acids, ect. Rapid growth and overcrowding. Theres enty out there. If they are optimized to ferement at a given temp range, they optimized to reproduce at that range as well. Optimization is just not speed, temp is just a forced reaction.

Citra hops can have the cat pee. Im not sure about simcoe, i havent actually experienced it with simcoe. Ive used simcoe with amarillo alot and havenet noticed it. I had this citra dry hopped cider, and that was the most ive ever expereinced it, I was aware of before from using it, but this...

Its not that yeast are not growing faster, higher temps will lead to a culture reproduced at a rapid higher temp, which does have effects to the yeast cell. Too many yeast can be problematic as well. I dont an issue with yeast reproduction at lower temps, it does take longer, but once a good...

Yea i now they can ferment high, its just not in their typical biological range they are tuned for. They will produce off flavors you will just be dimping into the beer. They should be able to rip through 50-60 no problem, that is a very effecient temp for them. That is the equivalent of an ale...

Also, citra can have the off flavors of cat piss. You could switch that out for amarillo