8 replies to this topic

[pkrone]

43/34/19.5/2.5   pils/vienna/munich/carahell

 

water:  15 gallons RO (de-oxygenated) w/ 6 gr CaCl, 2 gr Mg

 

mash rests at 149, 153, 163, 172

 

Hallertauer/Spalt for 60 min,   Spalt at 15 min    28 total IBU's

 

Wyeast 2206,   fermented at 52,   spunded at 52 for 10 days

[positiveContact]

how do you de-oxygenate the water?

 

and what is your source of magnesium?  just curious since I've never thought about adding it.

[HVB]

how do you de-oxygenate the water?

and what is your source of magnesium? just curious since I've never thought about adding it.

Boil it for 5 minutes or so cool to desired strike temp and carefully underlet to mlt. Alternatively you can use a yeast and sugar mixture and let that do its thing for about 2 hours then underlet to mlt.

[pkrone]

Exactly.   If I'm doing a 10 gallon batch, I do the yeast method.   For a 5, I just boil and chill.   Both work well, but I get more acidification from the yeast method, so I have to account for that.   

 

I use plain old epsom salts for the Magnesium.  Most folks don't worry about Mg.   I add a little for yeast health, but mostly for this beer, I wanted a little more sulfate for the hops, but didn't want to add more Calcium.  

Edited by pkrone, 25 May 2019 - 05:00 AM.

[neddles]

I see you've made a return to 2206. Any special reason or just rotating lager yeasts?

[pkrone]

I see you've made a return to 2206. Any special reason or just rotating lager yeasts?

 

 

Still looking for my yeast soul-mate...

[positiveContact]

Still looking for my yeast soul-mate...

 

833 833 833 833 833 833 833 833!!!

[Big Nake]

Still looking for my yeast soul-mate...

Seems like a lot of people on the low-oxygen site like 2206.  I haven't used it in years.  

[Poptop]

Still looking for my yeast soul-mate...

 

Omega Bayern has soul Brother

 

833 833 833 833 833 833 833 833!!!

 

Next on my docket right after a bout with the 940