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Author Topic: co-pitching vs. dextrose for more attenuation  (Read 1336 times)

Offline lupulus

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Re: co-pitching vs. dextrose for more attenuation
« Reply #15 on: August 11, 2023, 04:11:38 pm »
All yeasts produce esters.
All beer have esters.
Dextrose produces more esters, and having more glucose in the wort is a well-known process to increase weissbier esters; the mechanism is known.

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Offline saaz amore

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Re: co-pitching vs. dextrose for more attenuation
« Reply #17 on: August 17, 2023, 12:54:11 am »
Just an update:

I kegged the T-58/BRY-97 Weizen after 14 days in the fermenter. I had a little leftover, so I filled three 500ml PET bottles and force-carbed them.

The final gravity was 1.008, a bit lower than the 1.011 I was shooting for. I targeted a mash temp of 67C/153F, but my calculations were a bit off, and it started at 70C/158F. I stirred often in hopes of lowering the temp. It finally got down to 67 after about 45 minutes.

The grain bill was 52% wheat, 40% pilsner, 6.5% carahell and 1.5% Ireks aroma. 13 IBUs of nugget at the start of the boil. I fermented at 21C/70F.

I came down with COVID two weeks ago, and my sense of smell has not returned yet. My wife, who has been an honest critic throughout my Weizen efforts, volunteered to try one of the 500ml force-carbed bottles. She said it had a strong fruity aroma and a fruity finish as well. She gave me a smile and a thumbs up, and said it's the best so far. I'm looking forward to trying it myself.

As a side note, I've got a Bohemian pilsner (Saaz Amore!, naturally), an APA, and a Black Butte-inspired porter on tap, and it's been really frustrating that I haven't been able to enjoy them. I also have a Kirkland/S-04 cider on tap, which usually takes a long time to get through, but without my sense of smell, it turned out the cider is much more enjoyable than any of the beers.

« Last Edit: August 17, 2023, 01:23:09 am by saaz amore »

Offline fredthecat

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Re: co-pitching vs. dextrose for more attenuation
« Reply #18 on: August 17, 2023, 03:35:53 pm »
Just an update:

I kegged the T-58/BRY-97 Weizen after 14 days in the fermenter. I had a little leftover, so I filled three 500ml PET bottles and force-carbed them.

The final gravity was 1.008, a bit lower than the 1.011 I was shooting for. I targeted a mash temp of 67C/153F, but my calculations were a bit off, and it started at 70C/158F. I stirred often in hopes of lowering the temp. It finally got down to 67 after about 45 minutes.

The grain bill was 52% wheat, 40% pilsner, 6.5% carahell and 1.5% Ireks aroma. 13 IBUs of nugget at the start of the boil. I fermented at 21C/70F.

I came down with COVID two weeks ago, and my sense of smell has not returned yet. My wife, who has been an honest critic throughout my Weizen efforts, volunteered to try one of the 500ml force-carbed bottles. She said it had a strong fruity aroma and a fruity finish as well. She gave me a smile and a thumbs up, and said it's the best so far. I'm looking forward to trying it myself.

As a side note, I've got a Bohemian pilsner (Saaz Amore!, naturally), an APA, and a Black Butte-inspired porter on tap, and it's been really frustrating that I haven't been able to enjoy them. I also have a Kirkland/S-04 cider on tap, which usually takes a long time to get through, but without my sense of smell, it turned out the cider is much more enjoyable than any of the beers.

sounds good, just wondering what country/location you are in?

i used to have a limited choice of only a few dry yeasts and used t-58 for a lot of "belgian" and wheat beers. honestly, it is not a bad yeast, but i definitely enjoy having a wider variety to choose from. just wondering, in case anyone can give pointers for choosing a wide variety of yeasts. fyi i order from a store about 2 hours highway drive from me, get it via fedex in about 2 days, they pack the liquid yeast with an icepack and ive never had any issue at all.

Offline saaz amore

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Re: co-pitching vs. dextrose for more attenuation
« Reply #19 on: October 08, 2023, 04:46:17 pm »
Gave it another go, this time with dextrose and all T-58.

I tried 11% dextrose. It seemed a bit high, but the numbers looked good on Brewfather, so I gave it a try. Mashed at 68C/154F. I ended up overshooting my predicted FG (1.008 vs. 1.010), but everything else seems OK.

I still haven't gotten my sense of smell back (been over two months now), but I poured one for my wife, and she asked if it was Paulaner. I'll take that as a good sign.

For the next batch, I'll try maybe 7% dextrose and all T-58.
« Last Edit: October 08, 2023, 04:51:21 pm by saaz amore »