Looks like a hefeweizen!
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I have found myself brewing less American, British, and Scottish styles, since I can drink fresh craft brewed ales at almost every pub and taproom I brew and drink lots of lagers and Belgians, as where I live, finding good versions of those on tap is difficult.Same here. Lately, I've noticed when I got out, there's almost nothing on tap that I want. Hard to imagine a place not having a good oatmeal stout, hefeweizen, schwarzbier, helles, pilsner, pale ale, vienna lager, dunkel, or a porter, is it? Well, it is. Anything we have is either an IPA, Belgian, or commercial lager. But the only place I really go out any more in a nice little pub & restaurant that has Weihenstephaner hefe and Fuller's London Porter. All anyone wants anymore is IPAs and imperial stouts.
I don't ever see myself ever drinking only home brew, as I like going to bars too much. I do find myself going less and less to the fine beer store, though, and very rarely ever get a growler filled.
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Midwest is the only place I can find that still sells mini kegs. It doesn't look like the ones they sell have the spout, but you could contact them to find out.Wait a minute, choke down Warsteiner?
However, since the empty kegs are like $15 plus shipping, why not just buy the Warsteiner, choke it down and reuse the keg?
Rather than doing a large starter for a lager, I did a batch of about 1.75-2 gallons and fermented it in the kettle. It was just Pilsner DME, steeped Carapils and a little bit of Hallertauer hops (that I bagged, so I could remove easily post boil). A simple Pils - it worked out great and I harvested the yeast for a bigger batch that I ultimately stepped up to 10 gallons in my 15 gallon Spiedel fermenters.How did it taste? Did you notice any more esters than usual?
Just make sure you can take the temp of the mash at the bottom, else it'll be much hotter down there, even if you stir and you'll denature enzymes. When I was doing my first brews in a bag, I couldn't figure out why all my beers were stopping at 1.020. It was frustrating, then realized, it's probably because it's hotter down on the bottom, under the "false bottom" where stirring wouldn't necessarily move as much of that wort around.If you have a RIMS with direct heat, you won't need to stir it.I did say average homebrewer.
Stovetop BIAB with something to keep the bag off the bottom should work sufficiently well. I'd say that's a little more average than a RIMS
In a bucket with an airlock there is still some pressure on the yeast as it takes some to push out of the air lock. In the kettle there is none of that. I always thought it would make no difference but I do seem to notice more esters when I don't ferment with an airlock.Do you run pressurized fermentations in corney kegs? I know a lot of guys do that, but they also use more "geometrically sound" fermenters like half barrel kegs. I wonder if I could ferment a couple degrees cooler for a lager to suppress those esters further with the semi-open fermentation.
On the flip side I also do pressurized fermentations at about 15psi when I really want to suppress esters and it does a great job at doing just that. This difference is much more noticeable to me than the airlock vs 'open' fermentation difference.
Hot break, some is OK, a lot is bad seems to be the consensus on hot break.I guess it's not truly open though, not anymore than fermenting in a bucket. Except you're right, no airlock. It'd be just seran draped over the top, maybe bungeed around and the lid sitting on top. That way I'd be able to still peek in without risk.
I've never done open fermentation for more than a few days (it sounds like you are doing open fermentation as you don't mention a fermentation lock). For a lager, open fermentation is inappropriate as it will lead to more esters.
I haven't seen him post on any of the forums for a while now...it's a shame with his wealth of knowledge.I remember Kai doing a video and documenting the color of the wort throughout the brewing process on a triple decoction and he found that it didn't really darken it (if I'm remembering correctly).
I recall that as well - didn't he estimate it at maybe a half SRM if that? where is kai anyways?