Stay safe guys, our thoughts are with you.
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At this point, if you would like I will post my last brew details, if you would like a glimpse of what I am talking about.
There's nothing I'd love to do more than sit down with you guys and taste some German beers.
Just want to thanks the folks who responded to my questions. After reading all the responses I think I will stick with Ales for a while before trying another lager. I'm trying to keep life simple. I'm thinking about using a clean tasting ale yeast (like 1056) and making ales with hops typically used in lager, and the doing extended cold conditioning in the bottle. Just play around with it and see what happens.
I found sulfate and chloride on a separate table just now. Chloride appears similar to your readings, but sulfate is at 55 mg/L (I think this is safe assuming that mg/L is the same as ppm since How to Brew puts 50 at a safe low end)
100% Best Pils malt, with WLP830 and 30-35 IBU gets you something like Bitburger, but no IT.
Think I removed the dip tube and poppet valve but left the guts of disconnect intact originally
Narcout - Interesting, I wonder what was different with you leaving everything intact - when I tried that initially there was still pressure in the keg building up (as in I'd have to vent it). Removing the guts allowed all the C02 to escape easily.
And if I want to collect the yeast, can I simply do this by means of forcing CO2 through the keg after primary fermentation, and collect the first few messy pints?
But a Hochkurz step infusion mash is so easy to do, I do them all the time.
It foams like crazy and when the foam settles it is totally flat.
Yeah, I figured it would be difficult to chill and decant an active fermentation.