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Quote from: Big Monk on June 03, 2017, 02:50:24 pmQuote from: goschman on June 03, 2017, 02:14:16 pmGood to see things back to normal around here... If you mean sarcastic belly-aching and emojis from the natives then yes.You nailed it! Just an observation from an outsider.
Quote from: goschman on June 03, 2017, 02:14:16 pmGood to see things back to normal around here... If you mean sarcastic belly-aching and emojis from the natives then yes.
Good to see things back to normal around here...
Quote from: denny on June 03, 2017, 08:46:56 amQuote from: The Beerery on June 03, 2017, 05:41:09 amWhen pitching a healthy amount of fresh and active yeast, diacetyl is not a thing( I mean it IS a thing but the yeast naturally take care of it). The traditional cold fermentation profile taught in professional German brewing is that you start at 45f and once you reach 40% extract remaining you LOWER temp so that you reach FG at lagering temps. Even the warm ferment never gets above low 50's. This "accelerated" profile that is preached here is actually wrong, this profile originally taught by Nariß, states that in order to use this accelerated profile you need to be using large CCV's (cylindrical conical vessels, conicals for short) and that hydrostatic pressures and/or fermenting under co2 pressure play a role on ester production (or lack there of). I know this because I translated the 600 page book to English. Sent from my iPhone using TapatalkHow can it be wrong if it works?Works to produce ale and bland tasting lagers with lager yeast, AKA american lagers...sure. Continental lagers...uhh no.. Bread yeast also "works" to ferment sugar, but I don't see that called for in your BVIP recipe. That argument falls on deaf ears here.
Quote from: The Beerery on June 03, 2017, 05:41:09 amWhen pitching a healthy amount of fresh and active yeast, diacetyl is not a thing( I mean it IS a thing but the yeast naturally take care of it). The traditional cold fermentation profile taught in professional German brewing is that you start at 45f and once you reach 40% extract remaining you LOWER temp so that you reach FG at lagering temps. Even the warm ferment never gets above low 50's. This "accelerated" profile that is preached here is actually wrong, this profile originally taught by Nariß, states that in order to use this accelerated profile you need to be using large CCV's (cylindrical conical vessels, conicals for short) and that hydrostatic pressures and/or fermenting under co2 pressure play a role on ester production (or lack there of). I know this because I translated the 600 page book to English. Sent from my iPhone using TapatalkHow can it be wrong if it works?
When pitching a healthy amount of fresh and active yeast, diacetyl is not a thing( I mean it IS a thing but the yeast naturally take care of it). The traditional cold fermentation profile taught in professional German brewing is that you start at 45f and once you reach 40% extract remaining you LOWER temp so that you reach FG at lagering temps. Even the warm ferment never gets above low 50's. This "accelerated" profile that is preached here is actually wrong, this profile originally taught by Nariß, states that in order to use this accelerated profile you need to be using large CCV's (cylindrical conical vessels, conicals for short) and that hydrostatic pressures and/or fermenting under co2 pressure play a role on ester production (or lack there of). I know this because I translated the 600 page book to English. Sent from my iPhone using Tapatalk
honestly beerery, I've tried the fast lager method and don't like the results either.
Topic: Fast Lager method? (Read 12058 times)
