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Topics - klosterfocke

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Ingredients / Briess Cherry Smoked Malt
« on: November 12, 2009, 06:54:31 AM »
Anyone have any experience/opinions on the Briess Cherrywood Smoked Malt? How do you think it compares with Weyermann Rauch as far as intensity and flavor?

Yeast and Fermentation / WLP820 slow fermentation
« on: November 12, 2009, 06:40:06 AM »
I'm an experienced lager brewer using 820 Octoberfest yeast for the first time and have encountered an unusual situation. I am 23 days into fermentation of a Marzen with an OG of 1.055 that is still vigorously fermenting, but has only gone down to 1.026. I used an active 2L 2 vial starter of fresh yeast for 5.5 gals and hit high krausen after 20 hours, but I'm still chugging along at about one bubble every 7 seconds in my airlock and a nice thick krausen head on the beer. I've never seen a beer ferment this slowly with this level of activity. Any thoughts on why it's so slow or mistakes I may have made. I know that this is a notoriously slow starter, but that wasn't the case with me. Any thoughts/similar experiences. Beer tastes OK, or at least as OK as a fermenting lager can taste.

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