Issues with the process

Lagering methods and times

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Techbrau
German Brewing
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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.
If you always do what you've always done, then you'll always get what you've always gotten.
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

- The best do the basics better -
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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.
- The best do the basics better -
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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

Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs

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