Getting ready to partigyle. According to Noonan, you are supposed to collect 13 qts sparge runnings and heat this for the second mash's strike? do I got that right?
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...even with a 1G starter...Seems like alot (assuming a 5gallon batch). When I make a (3-4 liter starter) I let it settle out and only pitch the cake. Figuring the 80% liquid was finished/green beer and wouldnt contribute anything but off flavors and somewhat diminish the flavor/hop characteristics of the new beer. but what do I know
I usually let the beer rest at 65F or so for at least three days. A couple of more days would ensure the cleanup and certainly wouldn't hurt. You should sample the beer to verify the diacetyl has been removed. Lagering at 34F for a month will help refine this flavor as well.+1 here Ron. It tastes great. It is in the hands of the gods as i cold crashed. It'll stay there for at least a month and wont come out till it knows what it has done. Thanks all.
I listened to BS and JZ went on a bit about it. What I'm not clear on is- how "it collects in the liver"?Liver? I thought it was kidneys?The fermcap one stays mostly contained.
Sounds like it doesn't work then.
they all have effect but pH may be the biggest effect. That ph is pretty high for a Kolsch. Temp and time seem good to me.PH was room temp. not sure what you mean by "corrected Ph". the past couple batches Ph was spot on in the 5.3-5.4 range. I keep my ph meter in storage solution, though I have not calibrated it for several months. Fermentation started this morning, what kind of reading should I expect during early fermentation?
Did you measure your ph at room temp? If so, corrected that would be a ph of 5.55 or so, which is just in ideal range, but for light beers like Kolsch I prefer a pH of 5.3, 5.2 for things like wits and weziens where I want a touch of tartness.