Issues with the process

Lagering methods and times

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Techbrau
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Re: Issues with the process

Postby Techbrau » Wed Apr 19, 2017 6:29 pm

Because I think it tastes better and it still attenuates fully :)

I have to wonder if you're overpitching. I had some experiences a while back where malt flavor suffered because of that. Could also explain why you have so much yeast in suspension.
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caedus
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Re: Issues with the process

Postby caedus » Wed Apr 19, 2017 6:42 pm

yes, and from what I understand there is an increase in sulfur production caused by overpitching. I am curious, however, because Kunze specifies a much higher pitch rate. Perhaps the smaller scale allows yeast to stay in suspension longer therefore fermenting fast/healthy/flavorful fermentation can be done with lower pitch rates?

I will experiment a little with that. Thanks
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Cavpilot2000
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Re: Issues with the process

Postby Cavpilot2000 » Thu Apr 20, 2017 3:23 am

I have a Kellerbier in primary right now using WLP 830 and it is a mad sulfur bomb right now. I pitched a solid quart of slurry from my previous batch and your comments make me wonder if that was an over pitch.
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Bilsch
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Re: Issues with the process

Postby Bilsch » Thu Apr 20, 2017 6:01 am

As Techbrau suggested trying a different yeast might be better then changing your fermenter etc. I've simply shortened my serving/lagering keg dip tubes by ~0.5in and lager at least 2 weeks before tapping the keg. Beer is always brilliantly clear (by 4 weeks) and I've never gotten autolysis from what yeast settles after spunding which is typically about 1/8in layer. I use 835 and 2206 depending on what's available.
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Ancient Abbey
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Re: Issues with the process

Postby Ancient Abbey » Thu Apr 20, 2017 8:11 am

caedus wrote:I have been having issues with yeast sediment in my lagering/serving kegs. The original paper recommend transferring with 1 plato left, but that leaves a shitload of yeast in suspension.

For this to work properly, you must already by dropping the temperature before you hit 1-2P. This will flocc out much of the yeast and but the time you hit 0.5-1P remaining, you will carry over much less of a yeast load.

Some nice summaries:
https://edelstoffquest.wordpress.com/20 ... mentation/
https://edelstoffquest.wordpress.com/20 ... mentation/

I've been playing around with capping my fermentation during the last 1P and dropping the temp all in the primary vessel. The beer I transfer over is fairly clear. You can always add a touch of krausen or sucrose when kegging to scrub any oxygen you might pick up. Right now I am limited to 3 psi, so I force carbonate to serving pressure.
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Cavpilot2000
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Re: Issues with the process

Postby Cavpilot2000 » Thu Apr 20, 2017 10:39 am

Has anybody used WLP 860 (Helles) much with these processes? I used it once last year (pre-Low O2) on a Helles and it was great, but I'm curious how it performs with Low )2 practices.
caedus
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Re: Issues with the process

Postby caedus » Thu Apr 20, 2017 11:23 am

Should work fine, it's augustiners yeast if I recall. Imperial yeast has the same strain, but in larger,cheaper packs, so that's what I use in rotation with 2206.
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Ancient Abbey
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Re: Issues with the process

Postby Ancient Abbey » Thu Apr 20, 2017 11:28 am

860 performed really well for me, just took a little longer to clear up than 835.
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Cavpilot2000
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Re: Issues with the process

Postby Cavpilot2000 » Thu Apr 20, 2017 11:37 am

Thanks.
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lupulus
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Re: Issues with the process

Postby lupulus » Thu Apr 20, 2017 2:37 pm

caedus wrote: I have been fermenting under pressure (2-3 psi), which leaves quite a bit of sulfur in solution. This, in theory, should act as an antioxidant and will protect the beer going from primary (@ FG) to a lager/serving keg.


When you do get sulfur aroma during fermentation, isn't this sulfur off-gassed during fermentation mostly hydrogen sulfide?
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