82 replies to this topic

[cavman]

I found a recipe for something called "Pinkus Altbier" which is brewed in N. Germany and it was SRM 3! Very surprising. The minimum SRM for this style (from what I saw) was 11 and I'm at 9. Daniels' book says that using some Crystal is common. Maybe sub out the CaraMunich for something like Crystal 60 or 80? I don't want to use RB, Chocolate or Carafa (it's not really appropriate anyway) because of the roastiness.

I've had Pinkus Alt is a very nice beer. It is more like a Dusseldorf Alt, which are typically light in color and surprisingly hoppy. I have an alt lagering right now that has an SRM around 4 and 51 IBU's.

[MtnBrewer]

So the advice of swirling comes to mind. Especially in the 2nd week.

If it settles out, sure but it's unlikely that you'll need to due to the low flocculation.

[ThroatwobblerMangrove]

1007 sounds like it would have been a really cool yeast to use in my heavy on the munich AIPA that I've got right now.

[VolFan]

True Beans...Go got talk to the next Brewery of Alts down the road, and you may get a different view of the beer. Tho I have never been to verify myself, Ive heard thru more than one person that Alt is a perceived style in Germany.

Supposedly they spent a few weeks in Germany researching their recipe. I don't know if they developed the recipe after talking with other breweries over there but I assume they did. He told me that night at the Brew Fest roughly what was in it, but I was drinking and can't remember all of it. When I emailed him he said I had those three ingredients right. I'm really curious to see the rest of it

[ThroatwobblerMangrove]

But all the yeast is in the head. Just the opposite of a hi floccer. Its a big time top cropper. Ive had better luck swirling towards the end to re suspend the majority of the yeast.

The head usually settles back into suspension in my experience. Swirling is usually done to rouse the yeast from the bottom of the fermenter.

[ThroatwobblerMangrove]

Not mine.

even after an extended period of time?

[Big Nake]

This is one of those yeasts that will create a big, pillowy krauesen on top of the beer and when you go back to see what's going on 10-14 days later, it still may have a big, rocky head on it even though the airlock has been still for a few days. It's an unusual yeast to be sure. There are a few others that do this too and I would agree that once you get to that point, a gentle swirl will help break down that foam and it will eventually drop as much as this strain will allow itself to drop. There will almost never be a solid cake of yeast at the bottom... if anything, there will just be a slushy, powdery (as Andy has said) mass at the bottom that could easily get sucked up into your siphon if you weren't careful. I've made a number of great beers with this yeast and I have gotten them all very clear with whirfloc/quick chill/rack-from-brewpot-to-primary/gel/cold-conditioning. The Kölsch (made w/2565... another low floccer) I sent to secondary 5 days ago is already looking ultra-clear. Cheers & Happy LD weekend!

[ThroatwobblerMangrove]

This is one of those yeasts that will create a big, pillowy krauesen on top of the beer and when you go back to see what's going on 10-14 days later, it still may have a big, rocky head on it even though the airlock has been still for a few days. It's an unusual yeast to be sure. There are a few others that do this too and I would agree that once you get to that point, a gentle swirl will help break down that foam and it will eventually drop as much as this strain will allow itself to drop. There will almost never be a solid cake of yeast at the bottom... if anything, there will just be a slushy, powdery (as Andy has said) mass at the bottom that could easily get sucked up into your siphon if you weren't careful. I've made a number of great beers with this yeast and I have gotten them all very clear with whirfloc/quick chill/rack-from-brewpot-to-primary/gel/cold-conditioning. The Kölsch (made w/2565... another low floccer) I sent to secondary 5 days ago is already looking ultra-clear. Cheers & Happy LD weekend!

interesting stuff - is knocking the krausen back down really necessary?

[Big Nake]

I'm sure it's not necessary. I do it just to get it out of the way and to make sure the things settle before I rack it out of primary. I'll take some shots of this 1007 fermentation when it happens in 2 weeks or so. Nothing like shots of actively fermenting yeast to kick start your day.

[ThroatwobblerMangrove]

I'm sure it's not necessary. I do it just to get it out of the way and to make sure the things settle before I rack it out of primary. I'll take some shots of this 1007 fermentation when it happens in 2 weeks or so. Nothing like shots of actively fermenting yeast to kick start your day.

Why the sarcasm? I think it's a great way to start your day

[Big Nake]

Why the sarcasm? I think it's a great way to start your day

You're totally right. Let's all kick start our day with actively fermenting yeast, shall we?

[ThroatwobblerMangrove]

You're totally right. Let's all kick start our day with actively fermenting yeast, shall we?

now the eye rolling?? you are killing me ken!

[Big Nake]

Fwiw...my Dussy using the grain bill i posted and the 60,30,20 hop additions blew under an hour of being placed on tap at our annual Brewfest. And there was 20 other beers to choose from at the time. Every 1.5 hrs we rotate all the taps. Pretty cool listening to the crowd rave about your beer and you hardly know anyone of the guests.....But, i heard rave's from the crowd from alot of other beers too.

Nice, Andy. But doesn't everyone rave about your beers???