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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.
Posted 34 days ago.
Posted 34 days ago.
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.
Posted 34 days ago.
Franconian was the one at 66F? Interesting.
What do you think about it?
Posted 34 days ago.
Posted 34 days ago.
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.
Posted 34 days ago.
Posted 34 days ago.
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.
Posted 34 days ago.
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.
Sure thing. We actually do this as a feature of the site. I'll get back to you via email.
Posted 34 days ago.
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.