I recently did a 8.9% baltic porter that took about a month to get adequately carbonated. I did not add extra yeast though which was likely the culprit...
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I've never heard of it, but I would think acorns are one of the least desirable nuts out there for human consumption.
And, I would give that advice for S-23 as well.
Again!I would say a good use for a packet of S-33 would be to add it to the boil, and use another yeast to ferment. The boiled S-33 yeast would be a good source of nutrients for the other yeast.
I don't really care about the S-33 as I ordered it by mistake, but I've used S-23 for a Cali Common before, and I thought it came out okay. What am I missing?
I mash in a red cooler. Red coolers have it all over those pesky blue coolers.
My blue cooler would disagree
- beta acids are often overlooked. I listened to a podcast with John Palmer where he said beta acids were more important than alpha acids for authentic german flavor. I started paying more attention to the beta content in noble hops, and wow, they are really high compared to American and British hops. I used to avoid low AA hops in favor of high AA hops, as I wanted as little vegetative material extracted as possible. However, I noticed I enjoyed the flavor of low AA hop (Mittlefurh 2% alpha, 5% beta) that has more beta acids as opposed to using a very small amount of a high AA hop (Magnum). The foam seemed considerably more stable and long lasting too.
I find this interesting and look forward to trying it, my first Helles used magnum at the 60 min mark but when I brew it again I will use a lower AA hop. Thanks for all the great info you provided I look forward to incorporate it in my next Helles.
Good to hear others chime in on this subject. I started a topic some time ago and the consensus was that there is no yeast that is good for both kolsch and alt.
To be clear, my motivation to use the "Alt" yeast in a "Kolsch" recipe was purely experimental discovery, not at all seeking a yeast that can meet parameters for both styles. More so, simply to compare how two old school ale yeasts from areas about 40 minutes apart would perform on their counterpart wort.
I'm giving carapils another shot today. Haven't used any in probably two years.So did you go 85/15 Pilsner to kolsch malt? I assume it is somewhere in these 20 pages but I am lazy...77%pils
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that's a lot of carapils - I'm wondering if that is your culprit more than the water profile you chose.
Went off memory. Opened recipe it was 80/15/5%
5% = .5lb
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81% Best Pils
16% Best Vienna
148F for 90 min
The last batch was the three step Hochkurz. Tasty but kinda on the thin side. Added carapils and went with single infusion.
I definitely get sourness from wheat a lot of times.
I've always had trouble with some of the things in that book, but AFAIK, the use of crystal in the book is fairly accurate, no matter what he says in the text. For years, I ridiculed it, then came across the recipe fro Zum Uerige, my absolute favorite alt. There is some crystal in it. The recipe comes from Dr. Frank Hebmuller, brewmaster at Uerige. Here's something I wrote on B&V years ago....
Water can be relatively hard with a high carbonate level. Malt is based on well modified pils, with a bit of caramel malt and a bit of "chocolate roasted wheat malt". Mash schedule has rests at 125, 144, 158, and 169 (mashout). Boil time is 60-70 min. Mittelfruh, Perle, or Spalt are the preferred hops. Aroma hop addition is about 25% of the total hop amount. Add aroma hops no earlier than 20 min. before flameout. OG is 1.044-1.052. Primary between 59-68F. Secondary at 50F. Then condition at 32F for 14 days. FG should be 1.008-1.014. 4.3-5.5% ABV Here's the recipe he gives for 5 gal. ....
5.9 lb. Pils malt
.15 lb. Caramel malt (e.g. Weyermann Caramunich)
1.34 oz. Chocolate Roasted malt (e.g. weyermann Carafa Spezial Type 1)
.7 oz. Hallertau Mittlefruh - 6.5% - 60 min.
.46 oz. Perele - 7.5% - 60 min.
1.11 oz. Spalt - 5% - 20 min.
Is the chocolate simply for color contribution- wondering if some sinamar vs. the roast.
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