Both had a protein rest at 131 and then 90 minutes at 155. 84% efficiency on the Czech Pils and 83% on the Winter.
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I crash cool in the primary, then straight to the keg.
Interesting topic. I as of late have been getting some really cloudy beers. I have been waiting about 20 minutes or so after the boil for the hot break to settle before pumping thru a CFWC. Think I should transfer immediatly after the boil?
I would like to point out that higher OG will make higher FG.Is this necessarily true, black and white? Doesn't a lot depend on the strain of yeast as well? I've had some high gravity beers ferment way down and some mid gravity beers stop in the mid-teens mainly because of the yeast.
You can ferment your starter at room temp. The purpose of the starter is grow yeast, no need to ferment it at the same temperature as your batch of beer.
The usual rule of thumb is to clean when done. And sanitize before use.
These are "sanitizers" not "sterilizers" so there will be bugs left behind that can start to reproduce before your next use.
I remember reading in my research, I'll try to find it, that it becomes more of an issue the longer you leave the beer in primary. I do not think it matters in the short-term, but becomes a problem in the long-term. That is why I posted above not to keep the beer in primary for an extended period of time if there was a lot of cold break. I don't know how long you guys leave a lager on the cake, but I keg after 3 weeks (so long as I had a good fermentation and reach FG) and lager in the keg. I try to lager 6-8 weeks minimum but usually break down earlier....I lost a primary carboy in a closet for a year, it was cool but not cold. That beer won BOS. I don't recommend doing the same, but it's not a black/white issue.
I've posted it here several times before, but a brewer in Europe posted the results of a test he did on the Brews and Views forum. he left all the trub in one lager and removed it from the other. Bottom line was that the beer with the trub was clearer and better tasting. Only a single data point, but an interesting one.
Just following what I have read dude......
Oh, I completely understand and if it works for you, it's the right thing to do. If I was having any of the problems mentioned in your post, I might try it, too. But I'm too pragmatic to expend effort unless I know it will have a payoff.
Strong: Brewing Better Beer, Troubleshooting. Sulphury: ".........Reduce it's formation during fermentation by increasing yeast nutrients in wort, increasing lipids, increasing aeration, having healthy, active yeast, and removing hot and cold break and trub."
Goldammer: The Brewer's Handbook, Chapter 12-Wort Cooling and Aeration, Removal of Cold Break.
"After the wort is cooled, the cold break must be removed before fermentation, or else the beer will taste wort-like, bitter, and even harsh. Opinions vary as to whether cold break should be removed at all before transferring the wort to the fermenter.
Traditional lager brewers advocate the removal of cold break prior to fermentation, and some even filter cold worts prior to pitching (14). Lager brewers believe cold break removal aids in colloidal stability in the beer, circumvents the formation of sulfury flavors, and removes harsh bitter fractions derived from hops."
When I started lagering, my first 2-3 really sucked, so I did a LOT of research as to why. Now, they are pretty darn good!
I never remove cold break and I've never suffered any of those problems. For that matter, I don't know of a commerc ial brewery that removes the break.