74 replies to this topic

[HVB]

Agreed. Should help steer the beer towards the Czech end of the pils spectrum. For a German pils, I'd say ditch the aromatic.

Same page bro!

[positiveContact]

so in order to keep the various stuff "low" I'm using quite a bit of lactic.

 

finished water profile:

 

31 ppm Ca

29 ppm sodium

21 ppm sulfate

64 ppm chloride

-121 bicarb

 

using 0.5g of gypsum and 2.8g of CaCl.

 

7.6mL of lactic!  this is a 10 gallon batch and I think if I use less than 10mL it shouldn't impact flavor.  will I be good?  I don't have phosphoric acid.  I should probably buy some next time I buy lactic??  or maybe just buy phosphoric b/c it seems like it's the superior acid.

Edited by Mando, 09 March 2021 - 02:13 PM.

[HVB]

I have gone higher in 5g batches. I would not be concerned.

[Bklmt2000]

No issues using that amount of lactic.  You'd need a lot more to get to the point of flavor impact. 

 

Brew on.

[positiveContact]

have you guys used phosphoric?  just curious why it's not recommended more since I read it doesn't impact flavor.

[positiveContact]

small mistake on my part.  I don't have aromatic - I have "abbey malt" which I labeled as aromatic because I thought it was essentially the same thing.  so this will be an interesting beer I guess

[positiveContact]

so it looks like what I have is the castle version of this malt (GR430C).

 

someone here thought it was the same as aromatic: https://www.homebrew...p?topic=18302.0

[positiveContact]

doing my hop stand.  chilled a little more than I meant to so it's at 145F.  how long do people do these things now?

[HVB]

doing my hop stand.  chilled a little more than I meant to so it's at 145F.  how long do people do these things now?

I am sure you are done but I do about 30 minutes just because I am doing other things at the same time.  

[positiveContact]

I am sure you are done but I do about 30 minutes just because I am doing other things at the same time.  

 

I did between 25 and 30 mins.

[positiveContact]

seemed like fermentation was going at a reasonable pace at 24 hours and then maybe slowed a little so I started to heat the ferm chamber up.  now it seems like it's pushing out even more CO2.  fortunately this is 34/70 so some upper 50s or low 60s isn't going to cause too many issues.

[positiveContact]

probably close to done.  at 1.010 right now but I suspect this could attenuate another point or two.  I'll probably crash it on Sunday.  right now it's sitting around 30 PSI at 62F.  the saaz is really doing it's job.  really makes me think czech!

[HVB]

I need to order some Saaz and Spalt and get brewing!

 

Can not wait to crack this one over the weekend.  I will never be able to recreate it at home tho...

 

[positiveContact]

I need to order some Saaz and Spalt and get brewing!

 

Can not wait to crack this one over the weekend.  I will never be able to recreate it at home tho...

 

 

that sounds really interesting.  I wonder if it will have a chinook like quality to it.

 

so normally I wouldn't think about aging pils for months but I guess that's what it takes to get the pitch flavor in there?

[HVB]

Pretty sure most of their beers are lagered for 2 months at least. Drinking their Czech Pale Lager right now and it is great.

[positiveContact]

Pretty sure most of their beers are lagered for 2 months at least. Drinking their Czech Pale Lager right now and it is great.

 

keeping it real.  might turn out a little better than accelerated maturation but I like to drink my beer asap

[HVB]

keeping it real. might turn out a little better than accelerated maturation but I like to drink my beer asap

You need that pipeline of beer so they can age.

[positiveContact]

You need that pipeline of beer so they can age.

 

I know

 

so anyway it looks like maybe it dropped down to 1.009 now.  I'll probably unplug the space heater tonight and then check the gravity one last time tomorrow and if it's the same I'll crash it down.

[positiveContact]

1.009 looks to be it.  beer seems like it's going to be great (still chilling it down).  thanks for the tips, guys! 

[positiveContact]

1.009 looks to be it.  beer seems like it's going to be great (still chilling it down).  thanks for the tips, guys! 

 

so I like to step my beer down to chill it.  what I've found is that I run the risk of freezing portions of the beer (serving line, maybe on the surface?) if I try to go straight from room temp down to 1-2C.  So I step it down at ever decreasing step sizes to make sure that doesn't happen.  just set it to 1.5C.