I don't mean to be a jerk, I'm genuinely curious, but my google-fu can't find much evidence of german breweries fermenting above 60, and below 50 seems more common. I think Ayinger is also a large scale operation, just based on how many ayinger imports we have in the states, so it isn't some insignificant mom and pop thing.
Where did I say that?
You said your friend told you all the big german breweries pressure ferment at warmer temperatures so they can churn out beer more quickly, and when the other guy posted a source saying breweries fermented cold, you said that those were outliers.
I think the misunderstanding might be caused by the word warmer.
That just sounds so wrong from a British perspective!If you have an Astra, you can actually taste the rush
Pretty much, but in reality nobody sweats it too much. But since you mention it, this is a good article on the origins of Baltic porter - I hadn't realised the name was so recent :
zythophile.co.uk
I actually like Ratsherren quite a lot, but only their lagers. They try to be crafty and introduced all sorts of hipster ales.... They do not know what they are doing.
Astra (the beer) is indeed pisch.
A few years ago when I was in the Hamburg area I made the mistake of ordering it with the premis of trying something local
Ratsherrn is just a bit better except for Matrozen Schluck, that's a nice Oat IPA.
4 zl/quart.
Astra (the beer) is indeed pisch.
A few years ago when I was in the Hamburg area I made the mistake of ordering it with the premis of trying something local
Ratsherrn is not much better except for Matrosen Schluck, that's a nice Oat/White IPA.
).
Great article. Thaks NBPretty much, but in reality nobody sweats it too much. But since you mention it, this is a good article on the origins of Baltic porter - I hadn't realised the name was so recent :
It’s Baltic Porter Day — a good excuse for punching a few Baltic Porter myths in the face …
Today is Baltic Porter Day, an event started by the Polish brewer and porter fan Marcin Chmielarz, and that gives me an excellent excuse to try to kill some Baltic Porter myths. A few facts: ● Balt…
Sounds good to me!
That's not really a warm fermented lager, but... I'd drink it!
Haha well I would classify it as "Warm fermented" because my basement is cold and right now is maintaining maybe the higher end of lager ferment temps but I'm not going to do anything in particular to ensure that stays the case. I'll pop the fermenter down there and forget it for awhile and we shall see.
I suppose that was an aphrometer. That's used to judge carbonation when priming the beer and having a secondary fermentation in the bottle. It's a really simple object and I am surprised I saw nobody make any mention of it here. If you don't find one in the US you can try to do it yourself.
You won't regret it. Very versatile hop that's been out of vogue for a while with all the new varieties. I've used it in IPA's as well, coupled with some pinier hops like chinook and cascade, and really like the results. I never used it until I got a free pound from HopsDirect after my first order with them, and I keep it in stock all the time now. Seems to be fairly consistent through different growing seasons as well.
DMS isn't an issue in modern pils malt anymore, you can treat it like any other malt.
+1 on what Toxxyc said.
I figure it can't hurt to just go 90 minutes, thanks.
Which malt was it? I never had this and I did really short boils sometimes... Maybe some maltsters are different?
Malts have various amounts of DMS precursor. And DMS boil off varies from system to system, even if the boils are the same length. And then there's (longer or shorter) cooling times, where some remaining DMS precursor can be converted to DMS, which doesn't boil off at the lower temps. The old "90 minutes for pilsner and 60 minutes for others" is a nice rule of thumb, but it's not the end of the story.
Then my brews would have been the worst DMS bombs ever, 15 minute boils with half closed lid and over night chill with the lid closed.... still no DMS detected. My guess is that there are some maltsters who might end up with malt with a lot of precursors but the majority does not.
How did it do? I grabbed a couple packs of M54 on my last visit to the LBHS. The packet gives a fermentation range of 64-68*F, which is fairly narrow. So 79* is quite a bit over. I worried because my fermenter reads under 60* now. I probably should have gone with the 34/70 again, but wanted to try this. So, I’ll see how it works at around 58*. I pitched a batch a couple weeks ago, and have been letting it finish under pressure in the keg with a spunding valve.
M54 is almost definitely just repackaged K-97, which has a recommended temperature range of 59-68 F.
I pushed it above 30c. Beer was fine, maybe a tiny bit fruity.
I did an initial tasting of this batch, and thought it had a fruity taste. Not really what I was going for on this one. I'll put the keg in the fridge, let it sit a few weeks, and try again.
The good thing is, there were no fusels involved. Other yeasts would have killed you with the headache at that temperature.... I really like that yeast. The only thing is, I got a few times an almost stuck fermentation at the end, meaning that the yeast continued to ferment, but reaaaaallyyyyy slwoly at the end. Ended up with overcarbonated bottles. I think it was because of underpitching, it needs two packs for 5 gallons.
I bottled this today, after a 2 day dry hop with simcoe and chinook. FG was 1.008, about 3,8% abv, which is right where I wanted it to be. Nice session strength! The beer smelled amazing! Alcohol free week this week, so no taste test unfortunately, but I have high hopes for this one. If this is going to taste great then I´m pretty sure that my theory about late additions might be actually true (that they are really unnecessary if dry hopped).
I liked the results.
Very interesting. Did you cold-crash, did you do some diacetyl rest? What was the fermenting schedule? Did the beer come out fairly clean or was it cloudy notwithstanding the compact yeast cake?
About 12 days @15 degrees, then room tempereature for two days including the dry hopping. The beer was not 100% clear, but it was not very cloudy. I guess one more week and it would have been perfectly clear.
