Maggie Helles - Friday, March 15, 2019 - Conical
Conical
I am doing a double brew to fill up the Conical. Trying to figure out how much washed yeast to use in my starter. I am going with a 1 L starter with all jars and step up to a 4 L. In the future, just toss on top and buy new yeast after that. Done trying to figure out how much slurry to use. No one seems to agree on the amount.
Ingredients
11 lbs. UCM
1 lb. Munich I
51 g Hallertauer - 3.4% AA at 60 min.
28.35 g Hallertauer - 3.4% AA at the 170 F mark when chilling the wort.
WLP833 German Bock - Washed Feb 17. 7 500 ml jars. Looks like 10 ml each.
Not very much in my opinion, but they do look clean with no trub. I got a lot of yeast on the bottom of the 5 L flask. Hope I didn't get way too much. I will know when I start farting and my stomach hurts, just like last time. Will never, ever save yeast again. Pain in the ass.
O.G. - 1.046
F.G. - 1.011 - Using all of my washed yeast + a 2 step starter means I didn't over pitch at all.
% - 4.6
SRM - 3.7
BU - 20
Water Profile - Kal's Helles from the electric brewery.
CA - 50
MG - 10
NA - 4
S04 - 70
CI - 70
I may not have enough hops for 2 batches using Hallertauer. I will measure out and try to get consistent amounts if I can. The ounce at 170 F can be any noble hop. Just got enough hops and still have lots of Saaz to go with Pils malt in late April or early May. This is a pilot brew, so figure out if anything is out of whack and don't repeat it for the following brew. Hopefully I can get a good brew before I use my Pils malt. Need to pay attention to the cone during the mash. Too low, try keeping it higher on the second brew. I am not sure why the second one was so slow. The pump wouldn't go very fast. I almost had to crank the valve closed to get it to stop rising. Must of used too much grain when I milled it. Next time measure out on paper, then mill it. Mash with more water? Wort tasted good. The second one had a real nice hop aroma. I added the 170 F hops at 123F. God, you have to add them soon after chilling, like 5 minutes max. Cools very quick.
Yeast pitched on March 16 at 9:30 AM - 58 F.
FERMENTATION NOTES
Next Day
I had to adjust the lid because of no blow off. Started to tighten it and it started to pinch. Loosened it totally and re-adjusted it and it is now working fine. The rubber lid seal is old and may be stretched, but a new one is what, like $40? God, but if I need one, I need one.
Day 3
Very active for a lager, but no krausen yet. Keeping an eye on it to see if it slows down too quick to get in a d rest. Should be good for a few more days though.
Day 4 - Same.
Day 5 - D-rest. Still going good, but it is day 5. Fridge off and wall heater on.
Day 6 - Almost done.
Day 7 - Done. Will turn on fridge for the ramp down later on today, ( March 22 )
Day 10 - Sample was plugged with yeast, but it smelled fine.
Day 11 - 10 C. Keeping it there as there is activity.
Kegged on April 1st
Tastes fine. No Pils malt taste because of the 2 row, but no funny, odd taste like the last time I used this water profile about 4 years ago. Now I can brew, repeat. Not clearing very well. I can't go by the taste on this beer as I used all of my yeast and even made a starter from it. 2 step starter too. Will never do that again. Toss on top of the wort, then toss it out. Today is Day 5 after gelatin and still hazy. Will carb up a 2 L bottle just to give it a taste. Hopefully it will be clearer in 7 more days.
Taste on Sat April 6
Not that great. Too bitter. 20 BU? May fade in time. I assume I am getting some of the hops that are settling down to the bottom of the keg. No Pils malt or lager taste at all. I do blame myself for my yeast handling but that won't happen again. Now my Kolsch is very nice. I have a pac of Munich Lager yeast from Escarpment Labs to use and I will most likely go with Kolsch beer until I make my annual Marzen in the fall.
I am doing a double brew to fill up the Conical. Trying to figure out how much washed yeast to use in my starter. I am going with a 1 L starter with all jars and step up to a 4 L. In the future, just toss on top and buy new yeast after that. Done trying to figure out how much slurry to use. No one seems to agree on the amount.
Ingredients
11 lbs. UCM
1 lb. Munich I
51 g Hallertauer - 3.4% AA at 60 min.
28.35 g Hallertauer - 3.4% AA at the 170 F mark when chilling the wort.
WLP833 German Bock - Washed Feb 17. 7 500 ml jars. Looks like 10 ml each.
Not very much in my opinion, but they do look clean with no trub. I got a lot of yeast on the bottom of the 5 L flask. Hope I didn't get way too much. I will know when I start farting and my stomach hurts, just like last time. Will never, ever save yeast again. Pain in the ass.
O.G. - 1.046
F.G. - 1.011 - Using all of my washed yeast + a 2 step starter means I didn't over pitch at all.
% - 4.6
SRM - 3.7
BU - 20
Water Profile - Kal's Helles from the electric brewery.
CA - 50
MG - 10
NA - 4
S04 - 70
CI - 70
I may not have enough hops for 2 batches using Hallertauer. I will measure out and try to get consistent amounts if I can. The ounce at 170 F can be any noble hop. Just got enough hops and still have lots of Saaz to go with Pils malt in late April or early May. This is a pilot brew, so figure out if anything is out of whack and don't repeat it for the following brew. Hopefully I can get a good brew before I use my Pils malt. Need to pay attention to the cone during the mash. Too low, try keeping it higher on the second brew. I am not sure why the second one was so slow. The pump wouldn't go very fast. I almost had to crank the valve closed to get it to stop rising. Must of used too much grain when I milled it. Next time measure out on paper, then mill it. Mash with more water? Wort tasted good. The second one had a real nice hop aroma. I added the 170 F hops at 123F. God, you have to add them soon after chilling, like 5 minutes max. Cools very quick.
Yeast pitched on March 16 at 9:30 AM - 58 F.
FERMENTATION NOTES
Next Day
I had to adjust the lid because of no blow off. Started to tighten it and it started to pinch. Loosened it totally and re-adjusted it and it is now working fine. The rubber lid seal is old and may be stretched, but a new one is what, like $40? God, but if I need one, I need one.
Day 3
Very active for a lager, but no krausen yet. Keeping an eye on it to see if it slows down too quick to get in a d rest. Should be good for a few more days though.
Day 4 - Same.
Day 5 - D-rest. Still going good, but it is day 5. Fridge off and wall heater on.
Day 6 - Almost done.
Day 7 - Done. Will turn on fridge for the ramp down later on today, ( March 22 )
Day 10 - Sample was plugged with yeast, but it smelled fine.
Day 11 - 10 C. Keeping it there as there is activity.
Kegged on April 1st
Tastes fine. No Pils malt taste because of the 2 row, but no funny, odd taste like the last time I used this water profile about 4 years ago. Now I can brew, repeat. Not clearing very well. I can't go by the taste on this beer as I used all of my yeast and even made a starter from it. 2 step starter too. Will never do that again. Toss on top of the wort, then toss it out. Today is Day 5 after gelatin and still hazy. Will carb up a 2 L bottle just to give it a taste. Hopefully it will be clearer in 7 more days.
Taste on Sat April 6
Not that great. Too bitter. 20 BU? May fade in time. I assume I am getting some of the hops that are settling down to the bottom of the keg. No Pils malt or lager taste at all. I do blame myself for my yeast handling but that won't happen again. Now my Kolsch is very nice. I have a pac of Munich Lager yeast from Escarpment Labs to use and I will most likely go with Kolsch beer until I make my annual Marzen in the fall.
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