Blonde Lager Recipe idea

[rtstrider]

Just bumped the temp up to 68F and going to leave it there a few days. Going to taste test/sample the gravity again tomorrow.

 

[Fly_Guy]

The attenuation rate on w34/70 is 83%. If you predicted an FG of 1.007 and measured an FG of 1.005 there's a good chance it's a result of having extremely happy yeast in a very favorable environment.
It's always good to check accuracy of instruments, but to me that's a pretty small difference.

 

[ba-brewer]

I'll double check the refractometer calibration with ro water but I'm pretty sure it's calibrated. Now you have me wondering...

Which calculator did you use to adjust for alcohol?

The sean Terrill calculaotr seems to be better above 1.010 and the beersmith one seems better when gravity get bellows 1.010. The calculation are pretty close but I mostly just use the refractometer values to tell when the gravity stabilizes and do a final measurement with a hydrometer.

 

[rtstrider]

Which calculator did you use to adjust for alcohol?

The sean Terrill calculaotr seems to be better above 1.010 and the beersmith one seems better when gravity get bellows 1.010. The calculation are pretty close but I mostly just use the refractometer values to tell when the gravity stabilizes and do a final measurement with a hydrometer.

I'm using the northern brewer and brewers friend calculators

 

[ba-brewer]

Never used either of those calculators, but the brewers friend does have a wort correction factor option so that should help get the estimate a bit closer.

 

[Blackdirt_cowboy]

Brewers friend calculator is always dead on when I check it against my hydrometer.

 

[rtstrider]

Sampled last night around 10pm and the yeast still had some cleaning up to do. Tried it around 10am today and it's much cleaner. Going to let it ride at 68F till tomorrow night then going to slowly start the ramp down to 30F unless that's way to cold

 

[ba-brewer]

30 might cause some freezing, anywhere between 35 and 40 should be good enough. I had lagered some beers at 42F(serving temp) with good results.

 

[rtstrider]

It's still stable at 1.007. looks like I misread the refractometer earlier. Original brix was 12.2 and final brix is 5.8 so nailed it. Now the esters have gone way down (had a banana flavor almost typical of a weizen) and are non existent. Had some sulfur notes yesterday and now those have disappeared. The samples are getting more clear with each day due to yeast floccing. Going to give the yeast just a few more days at room temp to clean up.

 

[rtstrider]

Been doing the 5f per 12 hour ramp down per brulosophys quick lager. Beer was at 47f this morning so I fined with gelatin and just stepped it down to 42f. Never used gelatin like this before. Usually the beer was 32f or so and it did nothing so figured I'd give it one more try and maybe third time's a charm? Have to say I can't stand the w34/70 30 yeast flavor. But it's gone away now that the beer temps are dropping. I've noticed it right away in the new Sierra Nevada Oktoberfest too. Hate it! Going to try lagering that in the fridge for a few weeks to see if that flavor goes away

 

[Fly_Guy]

It looks phenominal!! How long are you planning on lagering it for?

 

[rtstrider]

It looks phenominal!! How long are you planning on lagering it for?

Thanks! Till Friday. So around 4 days at 32f. Plan on racking it over to the bottling bucket while it's still 32f then letting it rise to room temp before adding priming sugar/bottling

 

[rtstrider]

Pulled a shot glass sample last night and it's clearing up nicely! Just a few more days until bottling