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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Fast lager...

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testingapril
Charter Member
Atlanta, GA
595 Posts


I've been using the tasty method, but now mine is fewer steps or maybe just easier to remember. 50-55-60-65. If it's not done at 65 then it goes to 72 for d rest.






Posted 34 days ago.

brulosopher
Charter Member
Fresno, CA
167 Posts


I'll admit, since that last ferm temp xBmt, I've questioned the necessity of all these steps pretty hard, at least on the homebrew scale. I really need to repeat that one with a few different yeasts.




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Yeah, your "detach the temp probe so it's reading the air" method always seems a bit sketch to me.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Yeah, Marshall. The question there would be how big of a temp swing (up) can yeast endure without throwing heat shock proteins and therefore producing off flavors.


I wonder if something simpler like 60 hold until krausen falls then 65 until dang near attenuated then 70 for D rest would be best. Less of a temp swing that way.


Which yeast was that? 838?






Posted 34 days ago.

brulosopher
Charter Member
Fresno, CA
167 Posts


The xBmt? I used TYB Franconian.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Franconian was the one at 66F? Interesting.


What do you think about it?






Posted 34 days ago.

brulosopher
Charter Member
Fresno, CA
167 Posts


Shit, my bad, that was WLP800. Franconian was used in the FWH xBmt. It's marketed as being for dark lager, but I thought it worked well in the paler Honey Helles Export, very "beery," which I appreciate. I plan to try it out in one of my "Derek and Dan can eat my shit Vienna" iterations soon.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Dangit. That reminds me I need to buy a sack of Vienna.


Double dangit. My buddy dropped off a bottle of my favorite Vienna today and I'm drinking session IPA. That's next then. Unfortunately that beer goes down hill fast. Devils backbone Vienna Lager.






Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Brewing a vienna tomorrow. I can already feel its power flowing through me.




Posted 34 days ago.

vinpaysdoc
Charter Member
High Point, NC
321 Posts


May the Force be with you, KidMoxie!




Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


I don't ever check gravity either Dan, I go 100% by visual cues unless something is amiss. Just usually one gravity check before I crash... Then sip that to check for acetaldehyde/diacetyl. Which I have never had.






Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Good, good...



Posted 34 days ago.

davidg
Kula, HI
137 Posts


I'm stoked to try brewing my first lager here in the next month or so.  After seeing the xBmt, I figure what the hell, gonna give it a shot and see how it ferments when it's at 65-68.  Anyone willing to give feedback?  I'll ship the bottles at my expense and I'll throw in a 50ml bottle of a product that we make on Maui (legally).  



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Sure thing.  We actually do this as a feature of the site.  I'll get back to you via email.  



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Well, this sucker is sitting at 65 f now.  Krausen is all but gone. I'll leave it a few days, then cold crash.






Posted 34 days ago.

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