Had to change yeast and style. Opinions please.

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Hophunter

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I brewed what was supposed to be a belgian blonde with Wy3787. But I made the cardinal sin of not smacking the yeast pack before brewing and it was dead. I even pitched it into a starter and 24hours later still nothing. I had a couple of non-belgian dry yeast options and decided to pitch Cellar Science Munich lager yeast. The original recipe had 8oz sugar to be added to fermenter. Should I still add it? And what would this beer be categorized as? Thanks.

2.5 gal biab

75% efficiency
Batch Volume: 3.25 gal
Boil Time: 60 min
Mash Water: 3.37 gal
Sparge Water: 1.23 gal @ 170 °F
Total Water: 4.6 gal
Boil Volume: 4.45 gal
Pre-Boil Gravity: 1.042

Vitals​

Original Gravity: 1.051
Final Gravity: 1.008
IBU (Tinseth): 25
BU/GU: 0.49
Color: 4 SRM

Mash​

Strike Temp — 159.1 °F
infusion — 152 °F60 min
sparge — 170 °F15 min

Malts (6 lb)

5 lb (83.3%) — Briess Pilsen Malt — Grain — 1.2 °L
8 oz (8.3%) — Weyermann Munich I — Grain — 6.2 °L
4 oz (4.2%) — Briess Caramel Vienne Malt 20L — Grain — 20 °L
4 oz (4.2%) — Briess Vienna Malt — Grain — 3.5 °L

Hops (1.75 oz)

0.5 oz (2 IBU) — Saaz 2.7% — Mash
0.25 oz (20 IBU) — Magnum 14.1% — Boil — 60 min
1 oz
(3 IBU) — Saaz 2.9% — Boil — 5 min
 
Seems like it will come out as some kind of German lager. Should have some malt flavor to it, more than a typical pilsner, but not that much more.

I'd skip the sugar.
Thanks. I was thinking the same. Appreciate the input.
 
I agree with Micracraft, but if you find the finished beer not fitting satisfactorily into that category, just call it a Biere de Garde. The more I learn about that style the more absurdly defuse it becomes. It's a safe harbor for damned near anything this side of a dessert stout.

Yes, I'm joking--but not all the way joking.
 
I agree with Micracraft, but if you find the finished beer not fitting satisfactorily into that category, just call it a Biere de Garde. The more I learn about that style the more absurdly defuse it becomes. It's a safe harbor for damned near anything this side of a dessert stout.

Yes, I'm joking--but not all the way joking.
Not looking to enter it into any comps, really just need a descriptor for sharing with the club or friends. Although I like your line of thinking.
 
I just had that exact experience except with a saison. Recipe liquid yeast never woke up. WLP590 French Saison that was good til October. Delivered quickly along with ice pack and still very cool when opened. Lovely starter environment with a combo of light DME and corn sugar w/nutrient. Did pitch another saison yeast but I pitched the sluggish stuff as well. I don't waste much if I can help it. I'd have pitched both of yours too. I aint scared.:rock:
 
How did this come out? Sounds like a tasty spin on a Vienna Lager.
 
Last edited:
I was giving it some lagering time before giving an update. I hate threads without closure.
It’s not bad at all. A little soft. Could’ve used another 10 ibus. Also been dialing in my process since moving to biab 2.5 gal batches. Mashing in a 5 gal pot on the stove and been struggling with keeping mash temp consistent without over correcting and my beers have been over attenuating a bit.
I did just add the lager yeast to the same starter that didn’t work with the dead yeast and pitched the whole thing. Not what was planned but beer was made so not a loss.
 
Cool beans! I'm glad to hear it worked out for you! Also, a sincere thank you for closing out your thread. The online brewing community is awash with interesting threads that were never wrapped up. Good of you to do it!

Now pour a pint and raise your glass for yourself!
:bigmug:
 
Cool beans! I'm glad to hear it worked out for you! Also, a sincere thank you for closing out your thread. The online brewing community is awash with interesting threads that were never wrapped up. Good of you to do it!

Now pour a pint and raise your glass for yourself!
:bigmug:
Done and done.
 

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I was giving it some lagering time before giving an update. I hate threads without closure.
It’s not bad at all. A little soft. Could’ve used another 10 ibus. Also been dialing in my process since moving to biab 2.5 gal batches. Mashing in a 5 gal pot on the stove and been struggling with keeping mash temp consistent without over correcting and my beers have been over attenuating a bit.
I did just add the lager yeast to the same starter that didn’t work with the dead yeast and pitched the whole thing. Not what was planned but beer was made so not a loss.
I BIAB on the stovetop as well. 5 gal batches. I mash in the kettle , not sure if that’s what you’re doing. We have an electric stove. I have found that in my set up if I mash in at the right temp, then put the lid on the kettle and keep the burner at 1, it usually maintains mash temp pretty well. I’ll open it up to stir every 10-15 minutes I’m am still dialing it in, but something to consider.
🍻
 
I BIAB on the stovetop as well. 5 gal batches. I mash in the kettle , not sure if that’s what you’re doing. We have an electric stove. I have found that in my set up if I mash in at the right temp, then put the lid on the kettle and keep the burner at 1, it usually maintains mash temp pretty well. I’ll open it up to stir every 10-15 minutes I’m am still dialing it in, but something to consider.
🍻
Been trying something similar. Concern is the bottom gets too hot in the sweet spot for alpha amylase and the top is in the beta range ultimately making for a more fermentable wort. At least that’s the half assed working theory. Maybe if I just hit my dough in temp and let it fall it’ll be where I’m aiming. Last few brews were supposed to end up 1.010-1.015 and were 1.004-1.007. I’d test the theory if I had more time/kegerator space.
 
Been trying something similar. Concern is the bottom gets too hot in the sweet spot for alpha amylase and the top is in the beta range ultimately making for a more fermentable wort. At least that’s the half assed working theory. Maybe if I just hit my dough in temp and let it fall it’ll be where I’m aiming. Last few brews were supposed to end up 1.010-1.015 and were 1.004-1.007. I’d test the theory if I had more time/kegerator space.
Are you using a calculator for strike temp?
 
I’m using Brewfather as well.
I am still working on it, but this process is holding as close as I’ve gotten to desired mash temp, og and fg for me. My issue now is efficiency. Only getting about 65%.
Let us know what you figure out. 🍻
 
I’m using Brewfather as well.
I am still working on it, but this process is holding as close as I’ve gotten to desired mash temp, og and fg for me. My issue now is efficiency. Only getting about 65%.
Let us know what you figure out. 🍻
I’m no perfectionist so probably not going to chase it too far. I’m biab and averaging over 80% mash eff. Close to 85. I pull the bag, give a good squeeze then transfer to another bucket and drop it into 175-180F water for a few min. Then squeeze the hell out of it again. Used to do 5 gal cooler mashes but the wife and I just don’t go through it fast enough. Plus the small batches are easy to do inside where I don’t have to worry about the weather. Have brewed more this year than the last few years combined.
 
I’m no perfectionist so probably not going to chase it too far. I’m biab and averaging over 80% mash eff. Close to 85. I pull the bag, give a good squeeze then transfer to another bucket and drop it into 175-180F water for a few min. Then squeeze the hell out of it again. Used to do 5 gal cooler mashes but the wife and I just don’t go through it fast enough. Plus the small batches are easy to do inside where I don’t have to worry about the weather. Have brewed more this year than the last few years combined.
Do you mill the grain yourself? I’m still doing it at the LHBS. Pretty sure that is a big part of the issue. I usually run it through their mill twice and get my 65%. A while back my LHBS was changing owners and closed for a spell. I went to a different HBS and they do the milling for you. I only got like 55%. Before my local shop opened back up, they offered to take orders and meet to deliver. They only milled it once and I got about 60%.
I’m sure there’s more to my efficiency issue than that, but eventually I plan to get my own mill and find out.
 
I do mill and with a pretty tight gap. When I used to cooler mash with stainless braid, the mill gap was a little bigger (credit card width) and my eff was closer to 70-75.
 
We have an electric stove. I have found that in my set up if I mash in at the right temp, then put the lid on the kettle and keep the burner at 1, it usually maintains mash temp pretty well. I’ll open it up to stir every 10-15 minutes I’m am still dialing it in, but something to consider.
Mashing in a 5 gal pot on the stove and been struggling with keeping mash temp consistent without over correcting and my beers have been over attenuating a bit.
FWIW: my BIAB batches (5% - 6% ABV) are 2.5 gal (into fermenter) using a 4 gal kettle. I get good mash temperature control (~ 2F loss over with 45 to 60 min) with the kettle wrapped (two layers of Reflectix) and the lid on and covered with a bath towel. The loss is pretty close to 0F when I use a mash cap.
 
FWIW: my BIAB batches (5% - 6% ABV) are 2.5 gal (into fermenter) using a 4 gal kettle. I get good mash temperature control (~ 2F loss over with 45 to 60 min) with the kettle wrapped (two layers of Reflectix) and the lid on and covered with a bath towel. The loss is pretty close to 0F when I use a mash cap.
That’s a good thought. I had considered it but don’t think about ordering it til I’m already mashing in. I used to wrap my kettle when doing boils in a 10gal pot on my old stove. Was only way to get it boiling before I bought an outdoor burner. An amazon order is in my immediate future before I forget…again.
 
Recipe looks perfect to call an Exportbier or Dortmunder. Basically fizzy, yellow, traditional ingredients and flavors, with decent ABV and a good moderate bitterness.
 
When I was BIAB mashing in a 20 quart kettle (5 gallons) in the kitchen, I learned to set the oven at its lowest setting and put the kettle (lid on) in the oven after mashing in and getting everything mixed up well. The temperature differential between the oven and mash was not enough to raise the mash temperature and it stayed stable for an hour.
 
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