Take a hydrometer reading?
No he didn't, he has admitted that he does not own one, he obviously knows what he is doing.
Take a hydrometer reading?
Sure ok...you ask I'll answer, thats an honest post. I appreciate your genuineness and am sorry if my responses come off as not nice, im tired and quite frankly tired of this ridiculous beat down over my thinking.
The temp in the fermentation chamber dipped a little low briefly at the beginning of fermentation, approx 50 degrees, for 10 days. (Likely not significant)
Afterwards I dropped this beer to 34 degrees for a few weeks as I didn't have an empty keg available at the time (poor planning on my part) but I doubt it did anything.
All of that is absolutely significant lol. You fermented at lager temp, brought it up for a diacetyl rest then started lagering. That's a bit different than what the OP has been doing riding the whole thing out in the 60s.
https://www.northernbrewer.com/connect/2012/01/time-to-brew-rye-maibock-un-lager-experiment/ said:S2-B: fermentation with Wyeast 2124
Yeah, this is a lager yeast – Bohemian Lager. Once, over pints, my homebrewing friends in the lab at Wyeast confided something counterintuitive: they have had good results brewing lager-ish beers using this strain fermented at ale temps. Whaa? Let’s make a 1500 mL yeast starter on a stir plate and give it a shot.
Primary fermentation at 66-68 F. Very vigorous with lots of rotten-egg sulfur coming from the airlock 18 hours in – it being a lager yeast, I took this aroma as a good sign.
2124, I hypothesize that a true lager fermentation would have lowered the ester profile even further and smoothed out some of the rough edges, but this is definitely tasty
https://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=30 said:This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.
Camden tablets made a huge difference. It's nice to not have that bad magician chlorine waiting in the wings.
I think he was being sarcastic bro.
Glad the campden worked for you. I found it made a difference in my beers as well.
-Dan
I don't understand your point
No doubt, thanks again! What do you think of the amount I used. I used a quarter plus an eighth.
FYI, regardless how much power your element can provide, the wort only gets to 212 degrees. So, element power alone isn't going to affect your hop utilization.
FYI, regardless how much power your element can provide, the wort only gets to 212 degrees. So, element power alone isn't going to affect your hop utilization.
Beer looks very drinkable. I don't like any yeast flavor in my beer (hefe's = yech), so if that cloudiness is yeast then it's not for me. But if those are hop proteins, bring it on I like to make clear beers, even dark ones, but it's hard to get hoppy beers clear without a lot of cellaring time.
Oops pic...note those are bubbles, the bottom of the glass is etched to do that.
Just like cystal 60 or jolly ranchers the yeast is an ingredient imo. Which one you choose matters.
But I thought you said 2-row and pinch of hops will taste like 2-row and pinch of hops, irrespective of the yeast?
Mo better (for me).
Better for you = better for me, I see cold crashing and gelatin in my brewing future.
I still remain very curious about the qualities of super fresh beer right from the fermenter. Any thoughts?
Not to much yeast left now.
people are simply taking issue with his continued brewing of steam beer, calling it a helles,
woah whats going on in this thread? so much hostility maaan.. anyway sounds like a good idea to me. a lot of brewing dogma is belief. and even top science labs have difficulty replicating the simplest experiments perfectly so my two cents are that if you like the idea of a particular method try it. if you like the results keep doing it. thats why i come here, to see what others have done and find out if it worked. as far as naming of things well, that is the definition of semantics.
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