Storey Steamer - Tuesday, February 27, 2018
Conical
Second attempt at this style of beer.
Ingredients
22 lbs. 2 row
1 lb. Breiss Crystal 40
2 ozs. Choc Malt ( UK )
40 g German Northern Brewer hops - 9.9% AA at 60 min.
45 g German Northern Brewer hops - 9.9% AA at 15 min.
WLP810 San Francisco Lager yeast
O.G. - 1.047
F.G. - 1.013
% - 4.4
SRM - 7.4
BU - 30
Water Profile from the Electric Brewery
CA - 50
S04 - 76
CI - 67
PH - 5.35
Yeast starter foamed all over the beer glass cabinet and the stir plate. Finally got the foam down with some no foam. Possible infection? Maybe, but hope not. Tossed starter in the keezer to cold crash. I have no idea if I got an infection or not as it always smells. I am not familiar with the smell of 810, but if I do get an real bad smell I will not use it. I have no other yeast at this time though. Over shot my strike temp again. Went from 153 F to 179 F in 5 minutes. Don't walk away. The starter had a strong sulphur smell to it. Not sure if that is normal or not as I have not used it before.
FERMENTATION NOTES
Next Day - Going good the next morning.
Day 2 - Steady. 62 F.
Day 3 - Same.
Day 4 - Same.
Day 5 - D-rest. It was slowing down and I am on track for a fast ferment. Will
leave it there with the wall heater on until it stops bubbling. Wait 10
days anyway then ramp down. I was not sure if a D-rest was needed,
but I guess it won't hurt. Once it stops, a D-rest won't do any good
at all.
Day 6 - Done. That didn't take long. I have no choice but to leave it at this temp
for a few days, then ramp it down. Sample? Maybe, but there is nothing
I can do for it at this stage of fermentation. It won't change if there is
diacetyl or any lager off flavours.
SAMPLED ON MARCH 5
No DMS or diacetyl. Ramping down slowly for at least for 10 days. Letting do its lager thing. No rushing this even though it was done on day 7 - 8. Nope, stay the course.
KEGGED ON MARCH 16 - GELATIN ON MARCH 17
TASTING NOTES
I like it but it is kind of early. A bit bland, but there was a lot of yeast in the sample. Not a big fan of German NB hops, but will put up with it since I have a pound of it in my freezer. I am adding some Vienna, Munich and using only 8 ozs. of C-40 in the next brew session along with maybe 833 yeast.
TASTE ON DAY 26
Sampled from the keg in the pub room which I have not sampled at all. I over carbed the keg in the basement and it is astrigent, bitter and just sucks. The Pub room keg is quite good. I can improve it better by tossing that Breiss C-40 out. I have never liked it. I can see this being a really good beer when I do it my way. It may not be a steam beer, but it will be a great beer.
Second attempt at this style of beer.
Ingredients
22 lbs. 2 row
1 lb. Breiss Crystal 40
2 ozs. Choc Malt ( UK )
40 g German Northern Brewer hops - 9.9% AA at 60 min.
45 g German Northern Brewer hops - 9.9% AA at 15 min.
WLP810 San Francisco Lager yeast
O.G. - 1.047
F.G. - 1.013
% - 4.4
SRM - 7.4
BU - 30
Water Profile from the Electric Brewery
CA - 50
S04 - 76
CI - 67
PH - 5.35
Yeast starter foamed all over the beer glass cabinet and the stir plate. Finally got the foam down with some no foam. Possible infection? Maybe, but hope not. Tossed starter in the keezer to cold crash. I have no idea if I got an infection or not as it always smells. I am not familiar with the smell of 810, but if I do get an real bad smell I will not use it. I have no other yeast at this time though. Over shot my strike temp again. Went from 153 F to 179 F in 5 minutes. Don't walk away. The starter had a strong sulphur smell to it. Not sure if that is normal or not as I have not used it before.
FERMENTATION NOTES
Next Day - Going good the next morning.
Day 2 - Steady. 62 F.
Day 3 - Same.
Day 4 - Same.
Day 5 - D-rest. It was slowing down and I am on track for a fast ferment. Will
leave it there with the wall heater on until it stops bubbling. Wait 10
days anyway then ramp down. I was not sure if a D-rest was needed,
but I guess it won't hurt. Once it stops, a D-rest won't do any good
at all.
Day 6 - Done. That didn't take long. I have no choice but to leave it at this temp
for a few days, then ramp it down. Sample? Maybe, but there is nothing
I can do for it at this stage of fermentation. It won't change if there is
diacetyl or any lager off flavours.
SAMPLED ON MARCH 5
No DMS or diacetyl. Ramping down slowly for at least for 10 days. Letting do its lager thing. No rushing this even though it was done on day 7 - 8. Nope, stay the course.
KEGGED ON MARCH 16 - GELATIN ON MARCH 17
TASTING NOTES
I like it but it is kind of early. A bit bland, but there was a lot of yeast in the sample. Not a big fan of German NB hops, but will put up with it since I have a pound of it in my freezer. I am adding some Vienna, Munich and using only 8 ozs. of C-40 in the next brew session along with maybe 833 yeast.
TASTE ON DAY 26
Sampled from the keg in the pub room which I have not sampled at all. I over carbed the keg in the basement and it is astrigent, bitter and just sucks. The Pub room keg is quite good. I can improve it better by tossing that Breiss C-40 out. I have never liked it. I can see this being a really good beer when I do it my way. It may not be a steam beer, but it will be a great beer.
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