13 replies to this topic

[earthtone]

well it's not worth messing with it at this point.... Do you have time to leave it a little longer than you would normally? If it's a little high on the bitterness it might just come into it's on a few weeks down the line.Either way I'm sure it'll be delicious, if not perfectly to style. Was this for a comp?

[Kansan]

this particular Alt is highly regarded. I'm not anywhere close worried about the bitterness. The sample actually tasted fairly balanced. Maybe could of been a hair more bitter. And for these folks, a 60 beer will knock them out after 3 or so.

I knew I shouldn't have been talking this beer up, I ended up putting a jinx on it-- yet I know this batch will be good... Knock out after 3 or so? Not with all the food spread and rocking music you put on for this party every year. If I remember right you had 9 kegs of other styles you brewed all on tap all at the same time. Lots to choose from...

[djinkc]

You worry too much. Call it a Sticke - it'll be great.

[TimE]

First brew of the year. 21g of Northern German Alt. Anyways, nailed 42# of grain at 148*. Planned on a 80% eff day which is my norm and much prefer to obtain. Ended up getting 87%. Here is my mistake. I knew i had raised my eff. during my prehop boil. I was wanting 21g of 1.055 at 38 total IBU's. I ended up with a 1.060 at 43 IBU's. What i did was just add more bittering hops to try and match my projected OG with the numbers i had in the Kettle. What I should of done is add some filtered water to the Kettle to dilute my intended preboil gravity and continued on with a hop schedule that took into consideration the extra volume. Yea, i would of had more volume in the end, but i would of gotten my BU:GU a little closer for the style. Now i have a beer that may attenuate more than i prefer for a 1.060 beer because of the Mash Temp.*Kickin myself*

I doubt many rookies have the technical expertise to even know a mistake was made here let alone be able to explain it as such. Maybe run the fermentation a few degrees colder to slow the yeast down and intentionally try to under attenuate the beer.

[djinkc]

Good point.Anyways, i normally ferment Alts around 60*. Ive been keeping it around 58*. I too thought about intentionally stalling a few points high. I would really need to catch this where I want it and lager at freezing to keep it there. Thanks for the advice. And is what im planning to do.

Maybe some Beano would help

[djinkc]

Unlike somebody else i know, i haven't felt the need to keep that stuff on hand.

just a friendly poke in the ribs, as usual.I think the cold ferment, crash and keg will get the trick done. Bottling, you would have been stuck. And the more I brew, the less I get worried about a few temp points missed on the mash (not that I don't try to nail it). But, going low is the one that can be a bit tough. You got it covered IMO. Most brewers wouldn't be able to manipulate with the temp controls you have. And where in the hell is Snowman???????

[MyaCullen]

just a friendly poke in the ribs, as usual.I think the cold ferment, crash and keg will get the trick done. Bottling, you would have been stuck. And the more I brew, the less I get worried about a few temp points missed on the mash (not that I don't try to nail it). But, going low is the one that can be a bit tough. You got it covered IMO. Most brewers wouldn't be able to manipulate with the temp controls you have. And where in the hell is Snowman???????

probably feels left out since somebody else took his ID (hountzmj) ,

[Stout_fan]

just call it an alt alt and be done with it.