« on: May 23, 2016, 03:06:01 PM »
I bet its a lack of oxygen.
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I bet its a lack of oxygen.
Recipe looks nice and Gumball Head-ish. Looks good, especially on a warm day like today.I definitely referred to the Gumball Head recipe when designing this one.
use Brewtan B in strike water (and the boil)
What's Brewtan B doing in this case?
I'd never heard of it until just now: https://www.wyeastlab.com/com_b_productdetail.cfm?ProductID=13
Yeah, without a meter, I'm not sure how worried about it we should be other than to just try to do what we can to reduce the DO levels. I has to make some amount of difference I'd think...but maybe not. I've brewed plenty of fantastic beers without worrying about it, but who knows how much better they'd have been, if at all...
My guess is stratified wort too
Not sure why the word Bock is on the can. Kind of confusing.Nothing confusing Jon, just a straight forward authentic Texan Bock Kolsch. You can tell by the word "Ziegen" and the map of Texas.
I backsweeten quite a bit when I keg, and I still don't bother sulfiting. The kegs usually go quick, and even if they don't the yeast works slowly enough. After 6 months in the keg it may lose a little sweetness, but not enough to go bone dry.Jon, it sounds like you are not sulfating when you and keg?
If I'm just gonna keep the cider in keg, no. But if it's going out to a comp or given to friends in bottles, I do use a small amount of campden and sorbate for safety.
Edit - I always backsweeten a little. Obviously, if I left it bone dry I wouldn't worry about it.
I bottled my first batch this last Monday (an American IPA), and so far, no bottle bombs, and looking at the bottles, there is no ring around the neck indicating any infection. I was thinking about popping a bottle in the fridge tonight and opening it up tomorrow to check it. Is 7 days long enough in the bottle to get an idea of how well it is carbonating and clearing (if at all), or should I just wait another week before popping open a bottle? I do plan to let the rest of it sit in the bottle another week before touching it.
Jon, it sounds like you are not sulfating when you and keg?
Flaked maize needs to be mashed. You can just use a pound of crushed North American 2 row row and one to two pounds of flaked maize, steep at 150F for about 45 min to an hour, and use 1.25 qts of water per pound of grain. That will change the starches to sugars.
Use some software and target 1.050 for you gravity. Maybe 15-20 IBU. Use an American bittering hop, Cluster as suggested, and then some Liberty, Mt. Hood, or Saaz at 10 minutes. A Chico yeast 001/1056 woUld work fine, ferment cool to keep the esters lower.
There are a couple of threads on this site if you search. Plenty of recipes on the net too.
I brewed a German Pilsner today for my parent's 50th wedding anniversary and was aiming for an OG 1.048. I forgot that when I use Avangard Pils malt that my efficiency goes up a few points and I ended up with 1.050. I thought that number seemed fitting for their 50th.