It's only been lagering a week? It wouldn't be clear in a week, give it 2 or 3 more weeks. Just be patient!
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.
Yes, you will denature enzymes. I had a slew of beers I did with brew in a bag that wouldn't finish below 1.020, even with lots of healthy yeast, pure o2, and low mash temps. I would stir, but it wasn't enough, the heat on the bottom of the kettle was much warmer than what my thermometer near the top was reading... and now I know...If you don't heat your kettle during the mash you never have to worry about scorching. Insulating your kettle during the mash should help you keep your heat loss to an acceptable level.You can apply heat if the grains and bag are not close to the bottom of the kettle. I think the guy in the club recirculates while applying heat. If I make it to the club meeting on Friday I can ask him.
If you're thinking of doing step mashes with BIAB, I think you're a lot better off doing it as a separate infusion. Directly heating your kettle during the mash can create hot spots. If you're worried about scorching your bag you should have the same concerns about the enzymes in your mash as well.
As for the enzymes denaturing, well many in this area do a RIMS approach all of the time with a false bottom and a pump. You just need to be judicious with the heat.
Yeah, that's basically it. Kind of Oktoberfest-y with that phenolic hefe yeast character. Nice an clear and gold, bordering on amber. Instead of Munich malt I used Red X malt. I think it was 65% Weyermann floor malted pils and 35% Red X. It's a nice beer. Still needs time to carbonate, but I've been drinking about one a week to check it out. Another couple weeks it ought to be good to go.I've got a dampfbier carbonating now........
Hey, I'll be curious to hear how that dampfbier comes out for you. It's a style I've wanted to brew for a while and I always end up brewing something else. And I assume it was mostly Pils with some Munich ?
Hmmm, perhaps. It might take a little bit longer. I've got a dampfbier carbonating now that I cold crashed for 5 days, bottled it, and it's been 2 weeks. It's still bit light on carbonation. I trust that it will carbonate, but it just might take 4 weeks to get there. It's damn clear though, and I like that. And there's just a dusting on the bottom of the bottle (like Sierra Nevada) and I also really like that.Carbing in the bottles will then take longer, presumably?
perhaps slightly, but since it is fresh healthy yeast, if you keep the bottles in a 75-80f space they should carb up plenty fast.
I see. I just cleaned my racking jumper and disconnects with BLC recently, I would think that would take care of the problem, if there were bacteria in there. Poppets could probably be boiled though to be safe.So, did you boil all your poppets and what not to get rid of the infection?Yes. I replaced all tubing, boiled everything small, and hit everything else with a sanitizer I don't normally use.
Thanks for the good replies. Another question, I am using White 833 German Bock Yeast. Should I start fermentation at room temp and then move to fridge? Or just start it in the fridge?It's best to pitch the yeast at or below your planned fermentation temperature. Put the fermenter in the fridge over night to let it cool down to the upper 40's or low 50's, then aerate and pitch.
WHen I batch sparged, I tended to be a bit of a heavy stirrer. I also just dumped my sparge water in rather aggressively, Something I've recently read may contribute to oxidation. Maybe I'm dealing with a combination of the two?I doubt this, highly...