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Messages - davidgzach

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1291
Equipment and Software / Chest Freezer vs Fridge for Making Lagers
« on: March 29, 2012, 02:09:10 PM »
I've been searching Craig's List for a chest freezer to use for making lagers.  I want to make more than one lager every 3 weeks as I currently use our wine fridge.  I'm sure I can use a fridge as well though.  Which is better?  Chest Freezer vs Fridge.....

Zacher


1292
Beer Recipes / Re: Kolsch Mash Schedule
« on: March 29, 2012, 01:20:08 PM »
I've got a Blonde Ale that's medalled twice on 90% pale, 5% wheat, 5% munich, mashed @ 150F.  Apparently that combo works...

What yeast?  I made my Cream Ale last weekend and Blonde Ale is on the schedule in 2 weeks.

1293
Beer Recipes / Re: Kolsch Mash Schedule
« on: March 29, 2012, 11:20:25 AM »
Per GMAC above, I'm going to add 1/2# of light munich and bring the wheat down to 1/2# as well.  Heck, he's winning awards with it!  Although Vienna crossed my mind as well.  Looking forward to a swap.

Dave

1294
Beer Recipes / Re: Kolsch Mash Schedule
« on: March 29, 2012, 07:24:29 AM »
Great point.  Not sure why I didn't do that.  Looks like I'm using the BoPils!  BeerTools had the L at 12!  Have to send them a little note....

1295
Beer Recipes / Re: Kolsch Mash Schedule
« on: March 29, 2012, 06:53:47 AM »
Ill be brewing a Kolsch next weekend as well. Splitting the 10 gallons between the Wyeast and White Labs strains. Was planning on a 127-149 step mash and using Weyermann Floor Malted BoPils Malt with some Vienna Malt. Whats your recipe look like Dave? I Like doing comparisons, maybe we can ship each other some bottles.

I was going to go with the Floor Malted BoPils Malt as well but the color came out WAY high in BeerTools.  13.81 SRM when style says 5.  So I decided to just go with 2-Row. 

Here's my recipe:
8# 2-Row
1# White Wheat
1oz Hallertauer Mittelfruher Leaf at 60 and 30
Wyeast 2565
Single infusion at 149-150F for 90 minutes
Probably going to ferment at 62F

Would be happy to ship a bottle or two!

Dave

1296
Ingredients / Re: Whether or not to dry hop
« on: March 29, 2012, 05:32:43 AM »
I toss in pellets and bag leaf hops in muslin since they are cheap and I can just toss them when done.

1297
Yeast and Fermentation / Re: Lagering quality question
« on: March 29, 2012, 05:26:41 AM »
Yep, thanks Tom.  I also think I got caught up in the yeast coming back in to suspension and taking it down another gravity point when the temp was raised.  Another learning experience!

Dave

1298
Beer Recipes / Re: Kolsch Mash Schedule
« on: March 29, 2012, 04:41:34 AM »
There is absolutely no reason to do anything but a single infusion on this style, anywhere between 148-152. Any decoction would be pointless.

Wasn't planning to do a decoction:  double infusion.  But looks like single wins!  I'm going to go at 150 and see how it comes out.

Thanks all!

Dave

1299
Beer Recipes / Kolsch Mash Schedule
« on: March 28, 2012, 04:35:44 PM »
I've been researching Kolsch schedules as it's on my to-do list next weekend.  I've seen single infusion in the 149-152 range as well as a traditional Hochkurz mash at 146 to 158.

I really like Hochkurz mashes but Ray Daniels says single infusion in "Desiging Great Beers".  What say the forum?

Dave

1300
Yeast and Fermentation / Re: Starter
« on: March 28, 2012, 11:49:51 AM »
Mr. Malty says 2 vials without a starter.  Honestly, if the production date of the yeast is within the past couple of weeks, I don't think it's a necessity.  However, if it's older than a month, a 1L starter will probably take away any worries.  Gravity should be around 1.035-1.040.

Dave

1301
Yeast and Fermentation / Re: Lagering quality question
« on: March 28, 2012, 05:48:12 AM »
Thanks Mike.  Makes sense. 

1302
Yeast and Fermentation / Re: Lagering quality question
« on: March 28, 2012, 05:21:07 AM »
I use 2206 frequently and I don't remember ever having it throw diacetyl.

One of the reasons it's my go-to lager yeast.

SO, I ended up doing a D-Rest for 4 days per the Wyeast recommendation for 2206 and the activity picked up dramatically.  At the start of the D-Rest it was at 1.013 and I kegged it last night at 1.012.  So it dropped a point but that does not seem like a lot for 4 days of activity.  So what was the activity then?  Tom mentioned CO2 release by diacetyl reduction not being part of the pathway.  So what was happening?  As previously stated I thought it was due to the yeast cleaning up the beer but now I'm thoroughly confused..... ???

Sorry to hijack the thread, but it still seems to fit with the OP and subsequent replies.

1303
Yeast and Fermentation / Re: 3068 vs 1056 death match...
« on: March 28, 2012, 05:11:40 AM »
GO 1056!

1304
Yeast and Fermentation / Re: Lagering quality question
« on: March 27, 2012, 12:25:37 PM »
That I cannot answer.  I figured it was the yeast cleaning up.  It was at 1.013 and the top end of the attenuation for the strain.  Maybe it fermented out further?  I'll take another gravity reading today as I'm kegging it.  I hear ya on the 2206 as well.  The sample tasted great.

I must be missing something.  I need a beer..... ???

1305
Yeast and Fermentation / Re: Lagering quality question
« on: March 27, 2012, 12:10:56 PM »
I seems like fermentation should be finished by this point.

I think he meant that CO2 will come out of solution.

If diacetyl was produced in primary fermentation and a diacetyl rest was not done, the yeast will start to clean the beer if it is raised to 65F and you will see some activity.  I've seen it with my own two eyes!

Dave

Germans don't do diacetyl rests. If the beer was fermented properly, a diacetyl rest is not always necessary. Also, I wouldn't think the yeast would become active just to clean up diacetly. That should only happen if fermentation is not complete.

Americans, Japanese, Belgians, Indians and Eskimos also don't do diacetyl rests so long as they pitch the correct amount of yeast and ferment properly.  However, with some strains a diacetyl rest is still recommended.  See below from the Wyeast website:

"YEAST STRAIN: 2206  |  Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and dopplebocks. A thorough diacetyl rest is recommended after fermentation is complete."
 
All I'm saying is if there is some, and the beer is raised to diacetyl temps, then there will be activity in the airlock.  This just happended to me recently and the beer was feremented out.  Could it have been degassing, I guess, but it lasted a few days.

Dave

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