I was thinking about using a different strain of (lager) yeast for the DR. how much (if any) will this change the flavor of the beer?
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Lots of great information on this forum!If you use Fermcap you can lose the blowoff tube.
Since the beer has such a high OG and I will be using the Wyeast Brewers Choice Yeast Nutrient for the first time, I expect a pretty big Krausen, so I will be using a blow-off tube for the first time too.........just in case!
At 44F, you are fermenting almost 50% slower than at 52F. For every 18 degrees, reaction rates double. A beer that required 2 weeks to ferment at 52F would likely take 3 weeks at 44F, maybe even 4 if a large percentage of the yeast were lulled to sleep. A gravity reading is your best friend right now. Taste it too, and see if you should do a diacetyl rest before crashing.HMMM, I racked today at 32* and there is a funky sort of off flavor/smell. almost like rotten vegetables, maybe cooked corn? wondering what i did wrong. Infection perhaps? is it too late for a DR?
How'd you know the probe went bad?
The probe went bad on my old meter and it costs 70 bucks to replace, no thanks, and honestly, I don't know why a homebrewer would need a meter to read two decimal (.01) accuracy.
Thermocouple is just out of the heating unit (An electric water heater element in a 14"X1 1/2" Copper pipe) and never overshoots rest temp. And, as a saftey, the heater will only heat if the pump is running. So no worries there. I average 81% effeciency, but sometimes I get like 86-88%. Guess i should review my notes. I thought the flux had more to do with grain types.
if your RIMS essentially boils the wort and dumps it into the mash tun, then you're denaturing the enzymes...
Yup, agree. Someone gave me 10lbs. of golden promise, so I need to find something to make with it. Got any ideas?One thing I would suggest for a Pilsner: use Pilsner malt