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Messages - davidgzach

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1201
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 12:00:33 PM »
I remember reading that to have a healthy fermentation you need the yeast to reproduce at least a certain amount. Also remember a thread where Tom explained this.  I'll try to find it.

1202
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 11:34:48 AM »
Wouldn't excessive wort aeration cause more esters?

Jason,

Not sure what you mean here.  I just amply aerate the wort with a whisk before pitching the yeast, whether on top of the cake or directly.  When you say excessive, do you mean using pure O2 and putting in too much?

Dave

Yes thats what I mean!

Yep, that makes sense.  Wasn't sure if I was reading it properly......

1203
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 11:29:43 AM »
Without aerating the wort? I use a mix stir and I am wondering if I would be able to make up for the lack of aeration (as compared to pure O2) with pitching extra yeast.
[/quote]

Just looked back at this.  Got off track a bit.  If you aerate properly with a mix stir, you are fine.  Pitching more yeast will not fix poor aeration.

1204
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 11:19:58 AM »
Wouldn't excessive wort aeration cause more esters?

Jason,

Not sure what you mean here.  I just amply aerate the wort with a whisk before pitching the yeast, whether on top of the cake or directly.  When you say excessive, do you mean using pure O2 and putting in too much?

Dave

1205
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 11:13:36 AM »
No, I missed that part.  I always aerate very well.

Dave

1206
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 10:50:33 AM »
So this talk about proper pitching rates and diacetyl raises another question in my mind. I have read that some folks recommend NOT aerating the wort and just pitching a full working population of yeast. It seems with lagers you must be pretty close to that full working population with no need for a growth phase. is diacetyl something that is produced during the growth phase and thus, if you pitch a really huge amount of yeast would not be a problem?

I have pitched on top of a prior 2124 cake only, but a few times.  Each time it took off almost immediately and there were zero signs of diacetyl. 

Dave

1207
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 10:45:07 AM »
Some of us have a lo sensitivity to diacetyl. I know one guy who is pretty much blind to it.

Wow, that's interesting/surprising.

1208
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 10:25:32 AM »
How often is a diacetyl rest necessary? Also, if I were to take the fermenter out of the chest freezer for the diacetyl rest, does it matter much if room temperature is 65 or 75?

I suppose that kind of sounds like a stupid question...

Definitely not a stupid question.  As stated, the best thing to do is taste the beer and see for yourself.  You don't need to be a Master BJCP Judge to identify it.  Think "I Can't Believe it's Not Butter".  While some strains seem to produce more than others, I have found it is almost completely mitigated by pitching the proper amount of yeast, at temps below the fermentation temp, and letting it rise to somewhere a few degrees below the middle ground for the strain.  I typically shoot for 48F-50F, starting at 45F.

As for the temp of the diacetyl rest, I have done mine at 68F, mainly because that is the temp of my basement which makes life easy.  Would 75F hurt your beer?  I think not so long as it is fermented out at around 80% or so.  Like Denny says, the purpose is to make the yeast more active to consume the diacetyl.  Now if you got into the 80's, I would suspect the yeast would start to produce some off-flavors but maybe someone else can provide a more educated response on that......

Dave

1209
Equipment and Software / Re: Mash tun frustration
« on: June 27, 2012, 04:49:45 AM »
Pick up some of this while you are at Home Depot.  http://jbweld.net/products/water.php

It's non-toxic, water safe, and good to 300F.  It's worked great for me.

Dave

1210
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 04:43:53 AM »
I think it's a great example of a SMaSH beer.  I've been concentrating on these myself lately.  I'm sure the 833 lends a unique malty "German" character as well.  However, there are reasons why German breweries as a whole perform Hochkurz mashes.  I wouldn't pee on it entirely.  However I do agree you can make great beer with a single infusion and sound process.

Ron, it would be really interesting to hear how this tastes if you made it with a Hochkurz and compared them side by side.  Sounds like a great experiment.  I may have to try it myself!

Dave

1211
Yeast and Fermentation / Re: Attenuation and Infection
« on: June 26, 2012, 02:07:11 PM »
Oh, and as for the bottles.  Before kegging, I would soak them in bleach as well in my large basin.  What a PITA!  I recently bottled a Gluten-Free brew for a buddy and this time I used B-Brite in my dishwasher.  Worked like a charm..... ;)

I think you need a "sanitize cycle" though......

Dave

1212
Yeast and Fermentation / Re: Attenuation and Infection
« on: June 26, 2012, 01:48:58 PM »

Didn't notice the ferm temp before, that could explain higher than expected attenuation but it dosen't explain the continued fermentation in the bottle.
[/quote]

Yep, definitely.

I know it's old school, but I always soak my buckets in a strong bleach solution right after I empty them.  No spigots on mine and I've (knocking on wood) never had in infection.  I just empty and rinse the crap out of them with hot water when I'm ready to use them.

Dave

1213
General Homebrew Discussion / Re: That German lager flavor
« on: June 26, 2012, 11:02:10 AM »
BTW, the only reason I still do a Hockhurz for my N. German Pils is because I like doing a decoction every once in a while.  Keeps me honest.   ;)

LOL.  I'm the same way with my BoPils!

Dave

1214
Yeast and Fermentation / Re: Lost O2 Sintered Stone in Bucket
« on: June 26, 2012, 10:12:21 AM »
LOL!  Sticky note sounds like a great idea!

1215
Yeast and Fermentation / Re: Attenuation and Infection
« on: June 26, 2012, 10:10:38 AM »
If you are confident in your measuring equipment (Thermo, Hydro, etc) I would suspect infection. the foaming over from the bottle says this to me. It sounds like you are getting additional fermentation in the bottle even. Maybe Brett maybe bacteria.

+1.  The high fermentation temps could be a factor as well.

Dave

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