I think that the off / twang/sour flavors might be coming from not taking the wort to cold break temp of 70*. I chill to 68* and let it hang in the BK for 4-6 hrs. I did my first Lutra at 68* and it took 14 days to reach FG and an even level in the "S" lok. (worked for Rite-Hite 25 years) The next one at 76* and the next at 86*. All beers finished at 1.010 no matter the grain bill or mash temp 148*- 154*. The warmer the faster to even "S" lok. All were kegged at the 14 day mark and lagered for 2-4 weeks. None could be described as a lager,the Munich Dunkel turned out to be the best brown ale I've made. All were clean and crisp but took as long or longer then most of the ale yeast I use(BRY-97/Notty).
Kviek at low temp
- Thread starter Oneandone
- Start date
Help Support Homebrew Talk:
Similar threads
