Brewday, Sunday, July 1, 2010
Millbrook Springs
15 Gallons
Another try at a lager. I have used many lager yeasts, liquid and dry. I had good success with the White Labs Pilsner yeast, but the cost is way too high here in Canuck land. If I can get it 2 weeks old, I wouldn't have to buy 6-9 vials @ $10.00 + a vial. Fuck that. I bought a brick of S-189 and vacuum sealed it in 100 gram packages. This is my first brew using water salt additions. I am using 100% RO water. Here I used 10 gallons in the mash and 10 gallons in the sparge tank.
26 lbs. United Canada Pilsner Malt
1 lb. Munich Malt
1 lb. Carastan Malt
9 ounces Acid Malt
100 grams EKG ( FWH )
100 grams S-189 ( no rehydration )
2 grams Gypsum in mash and boil
5 grams Calcium Chloride in mash and boil
4 grams Epsom salt in mash and boil
6 grams of Wyeast nutrient the last 15 minutes of the boil
1 whirlfloc tablet the last 5 minutes of the boil.
The wort tasted like a normal wort should. I was looking for mineral tastes, maybe salty, but it seemed fine to my taste buds. It started to ferment around 12 hours after tossing in the yeast. I had to wait until the next morning for this to cool down to 54F. It seems to be fermenting around 52F to 54F as per S-189 instructions. It is a little active for a lager yeast though. About a bubble a second for 6 days and counting. I'll take a reading when it slows down to see if a D-rest is needed. It won't take much as my basement is 77F.
O.G. - 1.056
F.G. - 1.015
% - 5.4
SRM - 6.2
BU - 24.3
FTBS
I am still getting a strong sulphur taste to this beer. I will add Gelatin and continue to lager it until it gets drinkable or I need the kegs for more drinkable beer. I will carb it up after clearing it and vent it often in hopes of getting rid of the sulphur taste.
Millbrook Springs
15 Gallons
Another try at a lager. I have used many lager yeasts, liquid and dry. I had good success with the White Labs Pilsner yeast, but the cost is way too high here in Canuck land. If I can get it 2 weeks old, I wouldn't have to buy 6-9 vials @ $10.00 + a vial. Fuck that. I bought a brick of S-189 and vacuum sealed it in 100 gram packages. This is my first brew using water salt additions. I am using 100% RO water. Here I used 10 gallons in the mash and 10 gallons in the sparge tank.
26 lbs. United Canada Pilsner Malt
1 lb. Munich Malt
1 lb. Carastan Malt
9 ounces Acid Malt
100 grams EKG ( FWH )
100 grams S-189 ( no rehydration )
2 grams Gypsum in mash and boil
5 grams Calcium Chloride in mash and boil
4 grams Epsom salt in mash and boil
6 grams of Wyeast nutrient the last 15 minutes of the boil
1 whirlfloc tablet the last 5 minutes of the boil.
The wort tasted like a normal wort should. I was looking for mineral tastes, maybe salty, but it seemed fine to my taste buds. It started to ferment around 12 hours after tossing in the yeast. I had to wait until the next morning for this to cool down to 54F. It seems to be fermenting around 52F to 54F as per S-189 instructions. It is a little active for a lager yeast though. About a bubble a second for 6 days and counting. I'll take a reading when it slows down to see if a D-rest is needed. It won't take much as my basement is 77F.
O.G. - 1.056
F.G. - 1.015
% - 5.4
SRM - 6.2
BU - 24.3
FTBS
I am still getting a strong sulphur taste to this beer. I will add Gelatin and continue to lager it until it gets drinkable or I need the kegs for more drinkable beer. I will carb it up after clearing it and vent it often in hopes of getting rid of the sulphur taste.
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