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Messages - beersabound

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Thanks yso191!

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I am considering buying an 809 and am wondering if I should use it on the hot or cold side and why. 

Cheers, Tim

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Yeast and Fermentation / Re: Help my Kolsch finish fermenting
« on: July 14, 2012, 10:17:46 PM »
For anyone who cares, after setting it at room temp for a week the gravity is 1.010. So it dropped three points. And that rocks.

So, I racked it into kegs and they are chilling at 40F.  :D

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Yeast and Fermentation / Re: Help my Kolsch finish fermenting
« on: July 09, 2012, 08:36:48 PM »
Cool. I am adding a Thermapen and stir plate to my brewing list.

I have never done a forced fermentation test. Good to know about.

I've got it sitting at room temp now and will check the gravity in a few days and then lager it.

Thanks again!

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Yeast and Fermentation / Re: Help my Kolsch finish fermenting
« on: July 08, 2012, 09:48:11 PM »
Well, that should have been plenty of yeast then.

Are you sure about your mash temp?  You have a good thermometer?

How did you aerate the wort?

I am pretty sure about the mash temp.  I calibrate the thermometer before each brew.  Any recommendations on a bullet proof, accurate thermometer?

I aerate with pure O2 and one of those stainless 2.0 micron thingies. 

I use the same O2 procedure and thermometer for all brews and usually get pretty close for expected terminal gravities.  I am guessing it has to do with ferm temp.  But, first hybrid for me and I don't make lagers so it's a new adventure of sorts.

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Yeast and Fermentation / Re: Help my Kolsch finish fermenting
« on: July 08, 2012, 07:28:08 PM »
I used mr. malty for a hybrid.  It was a 5.5 liter starter with two vials and the vials were less than a week old.

I figure it is done but was hoping it would be drier.  No biggie.  Just something to focus on for the next batch.

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Yeast and Fermentation / Re: Help my Kolsch finish fermenting
« on: July 08, 2012, 01:36:05 PM »
OG was 1.047

Grist was 90% Pils and 10% wheat malt.

It tastes okay but it is a touch sweet.

Thanks for the replies.  I think I'll raise the temp on it.


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Yeast and Fermentation / Help my Kolsch finish fermenting
« on: July 08, 2012, 12:11:42 PM »
I brewed a Kolsch three weeks ago. Mash temp was 148F. I used WLP 029 and made a starter.  Ferm temp has been between 58-62.  After one week, it was at 1.014.  Now it sits at 1.013.  I'd like it to drop to 1.008 - 1.010. 

Any ideas on how to get it to drop a little more? Raise the temp? Pitch more yeast? Wait it out?

Thanks, Tim

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