Brew Day - Sunday, January 30, 2011
Stewart Line 2011
This is a light brew since I am very low on ingredients. I just got under the wire so to speak. The OG is only 1.036. My efficiency suffered a bit, as I hoped to get to 1.040.
14 Gallons
19 lbs. OiO 2 row
1 lb. Crystal 10
60 grams Hallertauer - 60 min.
Wyeast 1099 - carboy #1
100 grams 34/70 dry lager yeast - carboy #2
O.G. - 1.036
F.G. - 1.014 (ale)
% - 3.2 (ale)
SRM - 4.4
BU - 16
This just used up all of my yeast on hand. The lager wort is taking a long time to cool. I have time. I pitched the 1099 in 64F wort. I didn't rehydrate the 34/70 because the sealed pack was already in 100 gram packets. Since 50% of it dies when just sprinkled on top, well, I am left with 50 grams. It has a big rocky head of krausen on top of the carboy. Absolutely no smell from the fridge or air lock. I assume I will have a big huge mess on the bottom of the carboy when all is done. Things are moving along nicely. I have to remember that this is a 1.036 beer, so that it may be done a little early. As of today (Feb. 4) both carboys are still bubbling away. I am ramping up the lager temp slowly to 21C for a diacetyl rest. I replaced the blow off hose with an air lock. I detected no diacetyl/sulphur notes at all. Today is day 7. My last lager started to smell like buttered popcorn on day 7. The only thing I did different here was add tons more yeast.
This is a light brew since I am very low on ingredients. I just got under the wire so to speak. The OG is only 1.036. My efficiency suffered a bit, as I hoped to get to 1.040.
14 Gallons
19 lbs. OiO 2 row
1 lb. Crystal 10
60 grams Hallertauer - 60 min.
Wyeast 1099 - carboy #1
100 grams 34/70 dry lager yeast - carboy #2
O.G. - 1.036
F.G. - 1.014 (ale)
% - 3.2 (ale)
SRM - 4.4
BU - 16
This just used up all of my yeast on hand. The lager wort is taking a long time to cool. I have time. I pitched the 1099 in 64F wort. I didn't rehydrate the 34/70 because the sealed pack was already in 100 gram packets. Since 50% of it dies when just sprinkled on top, well, I am left with 50 grams. It has a big rocky head of krausen on top of the carboy. Absolutely no smell from the fridge or air lock. I assume I will have a big huge mess on the bottom of the carboy when all is done. Things are moving along nicely. I have to remember that this is a 1.036 beer, so that it may be done a little early. As of today (Feb. 4) both carboys are still bubbling away. I am ramping up the lager temp slowly to 21C for a diacetyl rest. I replaced the blow off hose with an air lock. I detected no diacetyl/sulphur notes at all. Today is day 7. My last lager started to smell like buttered popcorn on day 7. The only thing I did different here was add tons more yeast.
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