Brewing Lagers
- Thread starter Hartwa
- Start date
Help Support Homebrew Talk:
Maybe I didn't do it all wrong... 3 days later and there's still a lot of yeast and airlock activity at 54*!
Hartwa
Active Member
I thought that I would update my post from a few years ago...
No issues getting lagers to ferment....starters are the key.
Figured out my problem with dark ales...my water profile is attached. When I plug my profile into bru n water with 7 lbs 2 row, 1 lbs 80° and 1 lbs 120°. It says my mash is too acidic. When you have too acidic of a mash you do not get a lot dextrins in the wort....more of just an alcohol taste in the beer from the fermentable sugars.
However...when I use EZ water...it says that my pH should be fine. Any know why this is?
Did an experiment with a Heineken clone....sometimes my lighter beers also turn out with out any malty flavor.
Mashed one at 153 and one at 158. Tested the pH on the 153 batch with a yokogawa PH82 and it was 5.15 at mash temp...the pH meter has temperature compensation for the electrode so my room temp pH would not +0.35. Just the equilibrium shift would bring my pH up at room temp. SO....I think my pH on these Heiney clones might also be a little low sometimes....making a malky flavor difficult to achieve.
The 153 batch....has kind of a strong alcohol taste...little malt flavor.
The 158 batch is excellent...
My water is low in Calcium. I want to add some on my next batch of brew for these Heineken clones but It will lower my pH more....should I add a bit of calcium and some picking lime... Although Bru N water is saying my pH is fine....I think that it is on the acid side for these Heineken clones...preventing my from getting any dextrins at 150. 150 is the mash temp the recipe calls for and what I always used to mash at.
Any suggestions?
Hartwa....
No issues getting lagers to ferment....starters are the key.
Figured out my problem with dark ales...my water profile is attached. When I plug my profile into bru n water with 7 lbs 2 row, 1 lbs 80° and 1 lbs 120°. It says my mash is too acidic. When you have too acidic of a mash you do not get a lot dextrins in the wort....more of just an alcohol taste in the beer from the fermentable sugars.
However...when I use EZ water...it says that my pH should be fine. Any know why this is?
Did an experiment with a Heineken clone....sometimes my lighter beers also turn out with out any malty flavor.
Mashed one at 153 and one at 158. Tested the pH on the 153 batch with a yokogawa PH82 and it was 5.15 at mash temp...the pH meter has temperature compensation for the electrode so my room temp pH would not +0.35. Just the equilibrium shift would bring my pH up at room temp. SO....I think my pH on these Heiney clones might also be a little low sometimes....making a malky flavor difficult to achieve.
The 153 batch....has kind of a strong alcohol taste...little malt flavor.
The 158 batch is excellent...
My water is low in Calcium. I want to add some on my next batch of brew for these Heineken clones but It will lower my pH more....should I add a bit of calcium and some picking lime... Although Bru N water is saying my pH is fine....I think that it is on the acid side for these Heineken clones...preventing my from getting any dextrins at 150. 150 is the mash temp the recipe calls for and what I always used to mash at.
Any suggestions?
Hartwa....
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