Issues with the process

Lagering methods and times

Moderator: Brandon

User avatar
Weizenberg
German Brewing
Posts: 843
Joined: Wed Nov 11, 2015 2:11 pm
Contact:

Re: Issues with the process

Postby Weizenberg » Thu Apr 27, 2017 2:42 am

caedus wrote:Cavpilot... try jumping it to another keg. I had the same issue with yeast pick up and it was a real pain in the ass. I jumped it to other kegs and within a week it cleared up nicely and tastes great.

Also keep in mind, a shit load of yeast in suspension does throw off your hydrometer readings. We are only talking a small amount, but still worth noting. Weizen is right in the fact that we really should be looking at your fermentation moreso than anything, I have kept to a 142/159 step mashing regime if not a 152 single infusion, and had no issues with attenuation this year. We are probably using the same crop of malt.


Yes, 'umdrücken' is a great method for this and it is practiced by amateurs and professionals alike.

Note that a regular hydrometer isn't so good for establishing final attenuation. A hydrometer with a 0-7% scale is much better suited. Some are even conveniently calibrated at 5C.

https://www.allgaeu-zapf.de/products/en ... xon_id=110
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
User avatar
Ancient Abbey
German Brewing
Posts: 1191
Joined: Tue Dec 22, 2015 8:23 pm

Re: Issues with the process

Postby Ancient Abbey » Thu Apr 27, 2017 8:56 am

Cavpilot2000 wrote:There is no reason whatsoever that an adequate volume, oxygenated yeast pitch shouldn't reach terminal gravity under those conditions.

One reason would be poor yeast viability. Another, low yeast vitality.
- The best do the basics better -
User avatar
Weizenberg
German Brewing
Posts: 843
Joined: Wed Nov 11, 2015 2:11 pm
Contact:

Re: Issues with the process

Postby Weizenberg » Thu Apr 27, 2017 9:42 am

Ancient Abbey wrote:
Cavpilot2000 wrote:There is no reason whatsoever that an adequate volume, oxygenated yeast pitch shouldn't reach terminal gravity under those conditions.

One reason would be poor yeast viability. Another, low yeast vitality.


:tu

Indeed. A subtle but nonetheless essential distinction.
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
User avatar
Cavpilot2000
Posts: 73
Joined: Wed Mar 29, 2017 10:00 am

Re: Issues with the process

Postby Cavpilot2000 » Thu Apr 27, 2017 11:01 am

Ancient Abbey wrote:
Cavpilot2000 wrote:There is no reason whatsoever that an adequate volume, oxygenated yeast pitch shouldn't reach terminal gravity under those conditions.

One reason would be poor yeast viability. Another, low yeast vitality.

It's possible. I don't think so, but it's possible.
I pitched a full liter of third generation slurry from my Pils that had been primed with a "wakeup"/vitality starter charge of wort at the start of brewing so that it was already foaming when pitched. I always try to use a one pint vitality starter that I call a "wakeup charge" a few hours before pitching. It all but eliminates lag, and is usually actively munching away at this food by the time it is pitched.
Could there still be a viability/vitality issue going on? Sure. But short of pulling out a microscope, there's no way to know and nothing more to be done about it.
I am going to try to top it with some kreusen and see if activity starts back up and the gravity drops, but if it doesn't, I think I can fairly definitively say it's not a yeast problem.
User avatar
lupulus
Apprentice Brewer
Posts: 204
Joined: Wed May 11, 2016 8:35 pm

Re: Issues with the process

Postby lupulus » Thu Apr 27, 2017 12:00 pm

Thread is becoming too long and I am losing track :-)
You said fermentation took longer than anticipated, right? If that is the case, and you have good control of your oxygenation and fermentation temp, and given that you pitched a lot of yeast, vitality is a likely issue. Sulfide aromas during fermentation also points out to yeast problems as Abbey mentioned.
If I misread your comments and you had a quick fermentation and no sulfide aromas during it, incomplete gelatinization at the beta stage or your beta rest at too high a temperature seem more likely.
Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
User avatar
Cavpilot2000
Posts: 73
Joined: Wed Mar 29, 2017 10:00 am

Re: Issues with the process

Postby Cavpilot2000 » Thu Apr 27, 2017 12:38 pm

lupulus wrote:Thread is becoming too long and I am losing track :-)
You said fermentation took longer than anticipated, right? If that is the case, and you have good control of your oxygenation and fermentation temp, and given that you pitched a lot of yeast, vitality is a likely issue. Sulfide aromas during fermentation also points out to yeast problems as Abbey mentioned.
If I misread your comments and you had a quick fermentation and no sulfide aromas during it, incomplete gelatinization at the beta stage or your beta rest at too high a temperature seem more likely.

I had a strong intial fermentation with a fair bit of sulfur, but WLP 830 produces a good amount of sulfur anyway. I have not yet learned to distinguish the different sulfurous compounds by aroma, but this seemed normal yeast sulfur smell, albeit quite strong.

I think adding some kreusen will really nail down if there is still fermentable wort and the yeast just pooped out, or if there is something else afoot.

Who is online

Users browsing this forum: No registered users and 1 guest