72 replies to this topic

[positiveContact]

Cold, which is fine. Pitch big, aerate well and prepare for about a 2 week primary. After the main ferment subsides, it will also be a good idea to keep swirling the yeast back into suspension.

yeah - I'm not pitching lager big but pretty big all the same. it will be about a 2L starter. this yeast is supposed to be a poor floccer so I wouldn't think swirling would be needed.

[djinkc]

Cold, which is fine. Pitch big, aerate well and prepare for about a 2 week primary. After the main ferment subsides, it will also be a good idea to keep swirling the yeast back into suspension.

I ferment around 61df. Never swirl. You may need to in the 50's though. I think Alts come out better with lagering - at my place that's ~38df for a month if I'm patient.

[BlKtRe]

yeah - I'm not pitching lager big but pretty big all the same. it will be about a 2L starter. this yeast is supposed to be a poor floccer so I wouldn't think swirling would be needed.

Its a top cropper. So the majority of the yeast stays in the krausen or blown into your bucket. Ive used this strain 50-60x and know it well. Id swirl it later in the game. But im weird like that.

Edited by BlKtRe, 13 December 2011 - 07:13 PM.

[cavman]

I ferment around 61df. Never swirl. You may need to in the 50's though. I think Alts come out better with lagering - at my place that's ~38df for a month if I'm patient.

Almost exact for me; 60-61 primary, lagered mid 30's for a month. Usually the lagering goes for 2 weeks then into the keg for carbing, but I do plan to wait a month at the beginning.

[positiveContact]

so low 60s is the preferred temp? never used this yeast before.

[djinkc]

so low 60s is the preferred temp? never used this yeast before.

Wyeast suggests 55-68° F

[positiveContact]

Wyeast suggests 55-68° F

yeah - I saw that but I would guess that the character varies a lot over that range and most people have a preferred ferm temp.

[djinkc]

yeah - I saw that but I would guess that the character varies a lot over that range and most people have a preferred ferm temp.

From what I've read and heard most go for the lower range

[BlKtRe]

I'm a 60* guy.

[positiveContact]

is a 90 min boil out of order here? I sometimes do them for recipes with a good amount of pils but sometimes I don't...

[djinkc]

is a 90 min boil out of order here? I sometimes do them for recipes with a good amount of pils but sometimes I don't...

ROT is boil 90 with Pils to avoid DMS. I've been using Canada Malting Pils and cheating - no DMS. But If I'm not in a hurry I do anyway, cheap insurance. Remember to adjust for extra boiloff.

[positiveContact]

ROT is boil 90 with Pils to avoid DMS. I've been using Canada Malting Pils and cheating - no DMS. But If I'm not in a hurry I do anyway, cheap insurance. Remember to adjust for extra boiloff.

i've been using best malz pils. in a recipe like this I'm kind of borderline since it's only half pils. my o'fest is a little more than half pils and I've been doing 60 min boils on those without any issue - I'm almost talking myself into saving some fuel here edit: scratch that - only 3lbs of pils in the o'fest.

Edited by StudsTerkel, 15 December 2011 - 06:07 PM.

[djinkc]

All I can say when I shortcut here I couldn't find a difference. I think I pick up DMS fairly well. Another 20 minutes (70 for no good reason is my usual) for the boil is pretty cheap with electric........

[BlKtRe]

I'm a 75 min boil guy on most styles except for Pilsner's or big beers..

Edited by BlKtRe, 15 December 2011 - 08:25 PM.

[djinkc]

I'm a 75 min boil guy on most styles except for Pilsner's or big beers..

For just tossing it around, I'd like to hear why. Just so I don't have to guess.

[BlKtRe]

For just tossing it around, I'd like to hear why. Just so I don't have to guess.

It allows the boil to stabilize pushing foam and protiens to the side. Which helps with a more accurate pre hop/OG sample. Also helps keep any boil over from happening when adding the addition. Pilsners and big beers for DMS and OG reasons aren't included. My theory anyways.

[positiveContact]

It allows the boil to stabilize pushing foam and protiens to the side. Which helps with a more accurate pre hop/OG sample. Also helps keep any boil over from happening when adding the addition. Pilsners and big beers for DMS and OG reasons aren't included. My theory anyways.

i suppose I could probably tack 10 mins on officially. I usually let the foam die down before I start the clock.

[djinkc]

It allows the boil to stabilize pushing foam and protiens to the side. Which helps with a more accurate pre hop/OG sample. Also helps keep any boil over from happening when adding the addition. Pilsners and big beers for DMS and OG reasons aren't included. My theory anyways.

Makes sense to me. With 70 min it does let things settle down before a 60 min addition goes in. Lately I've given up on pre hop gravity because a ton of FWH pellets was already in the kettle. Hard to get a refractometer reading when 8 oz of pellets is already in there.

[positiveContact]

it's been 5-6 days now and it looks like the gravity is around 1.02ish. much higher than anticipated but maybe it's not done. i started the ferm around 56-57F and over the last couple of days let it rise to around 60F since it had slowed down (airlock). there is still a lot of krausen on top - you guys still think I can knock down some more points off this thing? I was hoping to at least get down to 1.014...

[BlKtRe]

1.020 is that your gravity? If so you got 10 more points to go. When I said wait for a 2 week fermentation and swirl, now you know what I was talking about.