Bavarian Cold Fermentation

How are you fermenting?

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phishie
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Re: Bavarian Cold Fermentation

Postby phishie » Fri Oct 07, 2016 3:50 pm

Weizenberg wrote:Nothing wrong with finding what works best for ones capabilities. I am sure there are plenty of books in english treating the subject eloquently. That's universal to all good brewing.

If you are interested in fermentation at a more detailed level, there is one work of Annemüller that is translated into English as well. It's available via the VLB Berlin (just like Kunze).

One needs to look at these texts through a different lens though. Many of the schedules are for substantially larger systems. Substantially. Not just 9-18 bbl, much larger.

So for us the classic approaches seem to fit best.

I therefore wonder why you don't want to just fall into the wisdom of times past and accept the method? Especially since you have the capabilities chilling the wort to that temperature.

If you are curious and are willing to experiment a bit, I'd certainly welcome your reporting back here and would read it with great interest ;)

To really explain the full workings it would take someone more competent than myself. There are a few people on this forum that have a very good grasp of the nitty gritty when it comes to yeast. Some even work professionally with it.

In the end, it strongly depends on finding what one is happy with, armed with all the knowledge and tools at ones disposal.

For anyone considering this professionally I would strongly suggest proper training anyways. Handling volumes of meaningful proportions for commercial purposes is quite challenging when self taught ;)


Certainly! It's primarily curiosity.
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Weizenberg
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Re: Bavarian Cold Fermentation

Postby Weizenberg » Fri Oct 07, 2016 4:45 pm

well then, onwards! All eyes on you! :D
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Weizenberg
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Re: Bavarian Cold Fermentation

Postby Weizenberg » Sat Oct 08, 2016 2:37 pm

phishie wrote:But I am curious; what is the purpose and value of the initial rise from 5C to 8C and the final decline from 8C to 5C? Is this just based on tradition?


Ok. I've dug out the relevant information from Annemueller and updated

https://edelstoffquest.wordpress.com/20 ... mentation/

with the relevant information with what happens when the pitch temperature increases. Cheers for pointing this out!

Best
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Natebriscoe
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Re: Bavarian Cold Fermentation

Postby Natebriscoe » Sat Oct 08, 2016 2:46 pm

Nice spread of info you have there.
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Weizenberg
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Re: Bavarian Cold Fermentation

Postby Weizenberg » Sun Oct 09, 2016 7:45 am

Cheers!
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Smellyglove
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Re: Bavarian Cold Fermentation

Postby Smellyglove » Fri Apr 21, 2017 2:09 pm

I have a question. Currently fermenting my first pils. Comparing to this https://edelstoffquest.files.wordpress. ... haupt2.png
it's reeeeally slow. I've tried WLP940 just to try it. I'm currently one week in and the SG has dropped from 50 to 39.

Pitched at 7c-ish and set the fridge to 8c. I murdered that wort with yeast. I used (calculated) close to 30bn cells pr liter, which should be more than enough. But (here's the only but I can think of): The cell mass in the flask seemed smaller than what I would expect from 450-ish billion cells. AFAIK 940 can do cold fermentations. Also gave it a pretty good dose of pure o2.

Any tips?
caedus
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Re: Bavarian Cold Fermentation

Postby caedus » Fri Apr 21, 2017 2:38 pm

Is it your first gen? How did you grow up the cell count?

FIrst gen's can be sluggish, especially if they aren't put in a starter (vitality starters are very popular).
Smellyglove
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Re: Bavarian Cold Fermentation

Postby Smellyglove » Fri Apr 21, 2017 3:29 pm

caedus wrote:Is it your first gen? How did you grow up the cell count?

FIrst gen's can be sluggish, especially if they aren't put in a starter (vitality starters are very popular).


Yes. First gen, grown on stir-plate, twice. Took out a "smallish" amount from the first starter-round and did another since the cell mass seemed small. Gave it some wort from the batch to chew on 3-4 hours before pitch and it was highly active at pitching.
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Re: Bavarian Cold Fermentation

Postby Smellyglove » Wed May 24, 2017 5:39 am

Well... I did a second batch with which is now 2nd gen 940, still as slow, and it seems like 1.018 is as far as it will go.

And, i also did another lager with 833, seems like it's stopping at 1.018 too.

Pitched a lot of healthy yeast, pure oxygen, and fermented flat 9C.

Mash for both was doughin at 50C, rise to 63, hold for about an hour, then up to 72C hold for about 15 min, then mashout.

Any input is appreciated. Seems like I can't get the hang of lagers. I'm doing a no-sparge btw, which is a thinner mash than with sparge. I know Beta-amylase can be more unstable in thin mashes, but the germans usually use thin mashes (as comparing to american/british, afaik.
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Weizenberg
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Re: Bavarian Cold Fermentation

Postby Weizenberg » Wed May 24, 2017 8:22 am

You need to look at your mash schedule.... PS: I've done loads of nice Helles no-sparge. That's not a problem. Your yeast preparation method may also be a source of problems. How long did you ferment again? At what temps? What were your expected cell count and oxygen levels when you pitched?
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