96 replies to this topic

[Big Nake]

Side note from a whirfloc conversation we had, I did "chuck it into the kettle" at 10 minutes out from about 38 feet away Serious note, what a difference in clarity when I kegged my Vienna on Sunday. Almost clear and I like to think the tablet played a significant role. I took a draw from the uncarbed keg last night and it was brilliant. I still added some Knox this morning so by the time it's carbed I will have crystal Vienna

Yes, my experience too. If you use the WF that way and then get a good quick chill and even allow the kettle to settle (and chill it further like I do in the sink with ice), you can rack 4 or 4½ gallons of ultra-clear wort into the primary too. Between that and then using gel when the beer is COLD, my clarity is as good as ever.

[BlKtRe]

Hey Ken, My Bayern was delivered today and have a Helles in mind. Maybe a Vienna too. Anyways, so many posts here already, what was your fermentation schedule if I may ask? Ive done lots of lagers so they are not new to me using a variety of schedules but wondering what you do?

Edited by BlKtRe, 06 December 2017 - 07:25 PM.

[HVB]

Hey Ken, My Bayern was delivered today and have a Helles in mind. Maybe a Vienna too. Anyways, so many posts here already, what was your fermentation schedule if I may ask? Ive done lots of lagers so they are not new to me using a variety of schedules but wondering what you do?

https://brews-bros.c...dule/?p=2626077

[Big Nake]

Hey Ken, My Bayern was delivered today and have a Helles in mind. Maybe a Vienna too. Anyways, so many posts here already, what was your fermentation schedule if I may ask? Ive done lots of lagers so they are not new to me using a variety of schedules but wondering what you do?

Andy, I have been using this "quick lager method" that has been described numerous times in the past and there is a thread on it HERE. Because I didn't want to be taking gravity readings throughout primary or change my temp multiple times, I went with the easiest and quickest method which was to pitch into 50° (ish) wort, place the primary into my fridge and let the lager ferment for about 5 days at that temp. At that point I take the primary out of the fridge and leave it on the basement floor to free-rise. There is talk in that link about how any off-flavors would be formed in the early stages of the fermentation and how taking the beer out of the cool space with some amount of active fermentation time left will allow the beer to finish properly and at the same time actively scrub out any unwanted flavors that may remain (diacetyl, sulfur, etc). The end result is a great lager beer that is delicious, smooth, etc. and does not require a long cold lager stage. I think it's a Tasty McDole thing. I've been using that method for close to a year now and it's been fantastic.

[Poptop]

It's roughly the same procedure that I have ever used only lagering for about 8 months. It is a Tasty McDole/Brulosophy system. I too give the beer time at 50 F (about 4 days) and then I increase temp to the high 60's to finish. So far all the lagers I've made have been simple to process and great to drink.

[Big Nake]

I seem to remember a piece where if the lager fermented cool the whole time then you might end up with various characteristics in the beer that needed the long, cold storage time to smooth out. If anyone knows about that more clearly, please post it. But with this new method, any of those compounds will be scrubbed out quicker at the higher temps (or not form at all?) so the beer is ready to drink sooner. McDole mentioned something about being able to drink lagers within 2-3 weeks of brewing them and not only were they "good" but they were better than using the old process. This is one of the important things about taking a brewing break... new pieces of information come out that challenge old ideas. I still SMH about the 30m boils! Awesome.

[BlKtRe]

I've had good luck with that method too. My basement floor is probably in the low 60's this time of year. I will see how things look at days 8-10. 

[Poptop]

All this said, I just can't see (and don't) do the gravity check at 50% of terminal gravity. Like Ken, it's a PITA doing that. 4 or 5 days at ferment and when the Krausen starts breaking down a little, I ramp the temp. So far so very tasty.

[Big Nake]

All this said, I just can't see (and don't) do the gravity check at 50% of terminal gravity. Like Ken, it's a PITA doing that. 4 or 5 days at ferment and when the Krausen starts breaking down a little, I ramp the temp. So far so very tasty.

I agree. If I was pitching from a starter I suppose I would monitor things a little bit to determine when to move the primary. What I typically see is that fermentation has started and then ramped up where the airlock is really rocking. At day 4 or 5, I see that the activity is slowing down and my mind tells me that it's over that 50% point and that's when I take it out of the fridge. It's not going to go from 50° to 68° quickly... that's for sure. Also, my basement floor is getting cooler and cooler so that's a factor too. As the beer sits on the basement floor for another week or so, I make sure to give it a swirl and make sure that the last of the gravity points are ticked away and then I let it settle and send it to a keg. Really easy and great, great lagers are the result.

[neddles]

All this said, I just can't see (and don't) do the gravity check at 50% of terminal gravity. Like Ken, it's a PITA doing that. 4 or 5 days at ferment and when the Krausen starts breaking down a little, I ramp the temp. So far so very tasty.

 

A mid fermentation gravity check can be easy. Dip a sanitized stainless kebab skewer in the fermenting beer and let it drip onto your refractometer. Enter the gravity into any one of a number of online calculators that will adjust your measurement for the alcohol produced since OG. All that said, I rarely do it and for the purposes above I don't think it is necessary either.

[Big Nake]

A mid fermentation gravity check can be easy. Dip a sanitized stainless kebab skewer in the fermenting beer and let it drip onto your refractometer. Enter the gravity into any one of a number of online calculators that will adjust your measurement for the alcohol produced since OG. All that said, I rarely do it and for the purposes above I don't think it is necessary either.

Pfft! I don't even OWN a refractometer!

[BlKtRe]

Pfft! I don't even OWN a refractometer!

 

I only use mine pre-boil, specifically mash runnings and pre boil in the kettle.  As soon as the wort is chilled through fermentation I use my hydrometer, for obvious reasons. 

[Poptop]

Pfft! I don't even OWN a refractometer!

Ditto

[BlKtRe]

Pfft! I don't even OWN a refractometer!

 

You should.

[Poptop]

You should.

Not being a smart ass here but why?

[BlKtRe]

Not being a smart ass here but why?

 

I'm kind OCD on the hot side. I like quick gravity readings in the BK-pre boil. I push for proper IBU:OG ratios and using only a drop of wort makes this task much easier. I also fly sparge and on occasion, I will check the remaining points of the mash. Beats grabbing a hydrometer sample and letting it cool. As a matter of fact, I would put off a brew day if my refracto broke until it got replaced. 

Edited by BlKtRe, 07 December 2017 - 11:14 AM.

[Poptop]

Fair enough