Just pitched yeast on my first try at this one. Followed the recipe to the letter and pitched 05 from a starter I had made big enough to cover a couple of batches. This was my third brew of the day and I am tired! Thanks for the recipe, I am excited about this one. I need to brew more beers that don't cost a hop fortune.
Wow it is really dark.
That looks to be right on track color wise. Beers always look darker in larger quantities like fermenters, especially with the yeast still in suspension.
The times I have made this wonderful beer it has been a beautiful golden color, maybe 5.0 to 5.5 SRM, the photo looks like a really healthy aggressive fermentation, I would anticipate some really great beer.
I fermented it a little cool (64 ambient, 68 in the carboy). Krausen is gone and carboy was at ambient when I left town this morning. I am going to warm it to 70 for a day when I get home to make sure it is done and then cold crash it. From there it will get kegged and I will post the color. I expect it to be on the very light side of gold. Alewhatcuresyou, as you have some experience with this one and are also brewing it now, I would love to swap a couple bottles for comparison and educations sake.
I'm gonna give this a shot as my first BIAB. How critical is the fermentation temp? My fermentation area (closet) is a pretty steady 68*. Which is a few degrees higher than the recipe.
68 will be fine with 05 yeast. I shoot for a little cooler but it won't hurt a thing.
Well, kegged my YFYB the other day got it carbed and its pretty great!
How well does this age? After 4 weeks primary and into the keg, when do you guys think this will be at its peak?
6-8 weeks? Not sure exactly. It definitely improved after a few weeks in the keg, but it's not exactly a recipe that lends itself to long term aging.
Well, kegged my YFYB the other day got it carbed and its pretty great!
How well does this age? After 4 weeks primary and into the keg, when do you guys think this will be at its peak?
I did this one as per the OP
After 2 weeks in primary it's at 1006
Is this too dry? Am I fermenting too high? At the moment it's sitting at 20*
Want to brew this, just can't decide to do 100% vienna or add some two-row to use up an open sack (like 2#?).
Bumping this, would really appreciate an answer. Maybe this is the wrong section for this question...
When I brew this, I start with RO water and make a small CaCl addition and add a few ounces of acid malt.
I don't really have access to cheap RO water (I'm not american), but my tap water is rather soft. I think I'm going to go with what you described, adding acid malt to about 2% of the grain bill and making some minor calcium additions (maybe both CaCl and gypsum?). Thanks for the input anyway
I'm looking for a crowd pleaser and narrowed it down to Fizzy Yellow & Cream of 3 Crops. I am sure I cant go wrong either way - but can anyone compare the two for me? Looking to brew this up this weekend.
Here's a more straightforward question: do I need to use acid malt or make calcium additions to obtain a proper mash pH? I don't really know much about the acidity of vienna...
Maybe. It depends on the water you are starting with. Not knowing exactly what already is in the water makes it impossible for any of us to say.
You want to target a mash pH (not water pH!) of 5.3-5.4 and calcium of 50-70 ppm is great, but more or less is good as well.
Ca:19 mg/l
Mg:3 mg/l
Na:12 mg/l
SO4:27 mg/l
Cl:0,1 mg/l
HCO3:45 mg/l
pH:8,4
This is from my water report. I don't know how much Ca I can add without the Cl or SO4 going to high.
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