« on: November 18, 2015, 03:25:15 PM »
Thanks for all the tips. This one's got me stumped.
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70% brewhouse efficiency is pretty average for me.
Maybe the thermometer needs to be checked/calibrated...
Well looks like I will have a sweet session beer around. Hopefully it's not too bad...
was 5.5PH a target or actual reading you got? not sure if you use PH meter or not.
85% munich 6L
10% flaked oats
5% carafa I
152F mash rest for 60 minutes. Mash pH 5.5. 70% brewhouse efficiency. Not sure what current pH is
pitched about 100 mL of 3 day old harvested yeast slurry that had attenuated prior batch from 1.052 to 1.014
ale? yeah im guessing something possible went wrong in the mash. yeast amount and health would seem plenty.
Hydrometer or refractometer that far off? Seems unlikely... 12 days should be plenty for that beer.
FWIW, I always rack very cold beer onto the gelatin and stir gently. As for 2565, that strain is notoriously tough to get to drop clear quickly, even with gelatin.
Thanks for the feedback. I will probably give biofine clear a shot soon.
I have been buying unflavored gelatin from the grocery store. Is there anything different about it versus something I would buy at the LHBS?
Nope, same stuff. Do you use the Bertus method for gelatin out of curiosity ? It's consistently good for me.
There are some judges who insist Baltic Porter be big/boozy, so I've had some success saying things that indicate they shouldn't be rigid, something like "base is somewhere between Baltic and impy Schwarz"
I also see no reason it can't be in 21a/30a if you do declare a base style.
I would not even list "and other spices". That will confuse the judges when trying to score you properly on what they are supposed to be "looking for". Keep it minimal and simple listing only the spices that can be detected.
I tend to perceive Baltic Porter as being more rich and malty than Schwartzbier, which I find much lighter in malt character. Neither should have much roast. If your Imperialization of the Schwarz is still light in body and malt flavor I'd keep it as a Schwarz. If fuller, I'd say go with the Baltic Porter.