Thinking about a Marris Otter SMASH... Hops ideas?

[Billy-Klubb]

I just picked up a 55 lbs sack of MO last week. I've got some Falconers Flight (I know it's a blend), Simcoe, Citra, "Centenial Type", Nugget, Spalt, and still have some HBC 342 (is that the Mosiac?). I was thinking of MO/HBC 342 first.

 

[hercher]

To make the yeast out of suspension....English is not my 1st language. I understand what you are saying...but I have no clue what this so-called "cold crashing" achieves. Can you explain this to me in a few lines? Thanks.

Quickly lowering the temperature causes the yeast to become dormant. When yeast cells are dormant, the fall to the bottom of the beer. It also helps other haze producing materials, especially proteins, to drop out of suspension.

I'm no scientist, but I believe the process is that by reducing the temperature, certain larger molecules become less soluble, and they then clump together as gravity drags them to the bottom of your fermenter.

The easiest way to do is just put your fermenter into your refrigerator.

 

[Elysium]

The easiest way to do is just put your fermenter into your refrigerator.

Do you actually do this with all your batches? What's your experience between a cold-crashed and a normal batch?

 

[hercher]

I don't want to hijack the thread -- there are plenty of threads on the subject -- but yes, I do try to do it on every batch. It helps me get clearer beer and gets it ready to drink sooner. Essentially it is a substitute for secondary fermentation.

 

[stratslinger]

Back to the original topic... I made attempt #2 at this, now that attempt #1 has been actually diagnosed. I took a sample to the LHBS last weekend to get checked out, and it turns out I had a lacto infection. It would seem I was milling my grains just a bit too closely to where I was both aerating and pitching yeast into my fermenters, which happens to be the same damn spot where I rack my fermenters to kegs... However, since I've left the original SMASH alone, and have been a bit lazy about dumping it, it's actually turned a corner - the lacto infection has actually produced a quite pleasant tartness at this point. I kinda dig it, and will put this back on tap once I get the room.

But today's effort will go for a clean ferment - I milled outside, completely separate from my brewing area, and completely separate from my packaging/aerating/etc area, so I should be OK so long as there's no residual lacto floating around in the air in my basement... The brew day itself went pretty well, though I didn't boil off quite as much as I wanted to, and so I missed my target OG by about 4 points. I'll take it though. Now to keep it all clean and sanitary...