Thanks Kit! If you tasted my first few lagers, you would have done the research too!
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For some reason, mostly lack of attention, I keep missing my strike temp. This time I mashed in at what I thought should be good but I ended up about 10 degrees too cool. I was shooting for a 155 temp for a steam style that I wanted to have good body.
What I ended up doing was mashing at 145 for about 30 minutes and then adding boiling water (took me a while to get the water up to a boil) and brought it up to 156. Also, adding all that extra water put me into a no-sparge volume.
So, I ended up with a 30 min mash at 145, a 30 min mash at 155 and no sparge.
What do you think my end result will be like?
Sounds like it is something to think about. I think I am ok on the cold break. I will pay attention to it in the future.
Any thoughts on the smell of the lager yeast vs. ale yeast?
Just thought of something else. If you had a lot of cold break transfer to the fermenter, you may not want to keep it in primary that long as it can produce sulphur.
Never heard that before. What is the reference?
Agree, Jeff. Never heard that one before.
I use plain buckets with Gamma Seal lids.
I am planning on brewing a Maibock on Monday. My question....is today too early to make my yeast starter? My plan is to make the starter today, let it go on the stir plate until Sunday then chill until Monday. I will decant the wort then pitch the yeast. Thoughts, ideas or suggestions?
I stored mine in a couple of lowes plastic 5 gallon buckets with lids. $5 each.
If you'll wait until right after Christmas, major stores like Target will have great sales on storage bins. It's always when I buy stuff like this. Many times it's 1/2 off.
I use Vittle Vaults
What's your experience with using washed yeast? Any problems?
My experience is that it produces great beer and saves me money. However, I follow a fairly rigid aseptic technique. I autoclave bottles and flasks at work, and if I need something on short notice I use boiling water to sanitize before using. I work over a strong flame (torch flame) to create an area of uplifting air where bacteria cannot settle. My washing water has been autoclaved or at least boiled for 15 minutes, then cooled to the same temperature as the yeast before I wash it. The area where I work is clean and I have sprayed 70% ethanol over the area. Caps, threads, bottles tops - everything gets hit with ethanol before I transfer.
Sometimes I just leave the yeast cake in beer and don't worry about washing it. It is a lot less work and there aren't as many opportunities to contaminate it. I find that yeast stored in beer stays viable longer than yeast washed 3-4 times then stored away. I believe this is due to introducing oxygen at multiple times and getting the yeast starting to wake up over and over. If you transfer from the carboy into a jar and put it in the fridge, then the yeast stay dormant and happy.