Issues with the process
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- German Brewing
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Re: Issues with the process
This beer is about 4 weeks into lagering, poured from the same keg it was spunded in. A couple of my kegs have shortened dip tubes, a couple don't - I don't remember which this was.
85% pilsner + 10% munich light + 5% carahell
85% pilsner + 10% munich light + 5% carahell
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If you always do what you've always done, then you'll always get what you've always gotten.
- lupulus
- Apprentice Brewer
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Re: Issues with the process
I am afraid to admit that I cheat. I pick up from the top of the keg.
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Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
- Cavpilot2000
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- Owenbräu
- German Brewing
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Re: Issues with the process
- The best do the basics better -
- Cavpilot2000
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- lupulus
- Apprentice Brewer
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Re: Issues with the process
[/quote]
I think part of my problem has been that I have been getting less-than-ideal attenuation, which has been postulated as related to too low a beta rest temp (145) for the current crop of grain.[/quote]
Small correction to help less technical readers. Beta-amylase of any crop will work great at 145F; but if the gelatinization temp of many of your grains is above 145F, you can fail to get some carbs in contact with beta-amylase. You may then go to your alpha rest and get complete gelatinization but at that temperature, you denature beta amylase and get the "less than ideal attenuation".
Cheers,
I think part of my problem has been that I have been getting less-than-ideal attenuation, which has been postulated as related to too low a beta rest temp (145) for the current crop of grain.[/quote]
Small correction to help less technical readers. Beta-amylase of any crop will work great at 145F; but if the gelatinization temp of many of your grains is above 145F, you can fail to get some carbs in contact with beta-amylase. You may then go to your alpha rest and get complete gelatinization but at that temperature, you denature beta amylase and get the "less than ideal attenuation".
Cheers,
Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
- Weizenberg
- German Brewing
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Re: Issues with the process
One thing I observed is that home-brewers always appear to find fault with their mash before investigating their fermentation. Why?
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- Weizenberg
- German Brewing
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Re: Issues with the process
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
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- Apprentice Brewer
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Re: Issues with the process
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.
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.
- Cavpilot2000
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