Stewart Line Lager - Wednesday, Dec. 25 ( BoPils )
Giving my lagers another try, but not an amber lager. A Bohemian Pilsner but using UCM instead of Pils malt which I can't get around here. Trying a new water profile I haven't used before. Martin Brugard who runs Bru'n Water stated he used this for Pilsners and has worked great. I am also going to over-build my starters. This is the easiest and best way to make yeast I have come across yet. No washing yeast, rinsing yeast, and getting the shits when you do re-use yeast.
MARTIN'S WATER PROFILE
PsuedoBohPils - CA - 20 MG - 0 - SODIUM - 8 SULPHATE - 15- CHLORIDE - 35
MINE - CA - 21 MG - 3 SODIUM - 4 SULPHATE - 15 - CHLORIDE - 36
This is as close as I can get. I think it is close enough. One important thing is to add all of the salts to the mash and add NO salts to the sparge, but still use the lactic acid.
I am having issues with my starter. No foam, no bubbles, nothing. It is quite dark, like an English yeast. Smelled okay though. It did get down to 1.014. Googled what the FG should be but no answers. Will step up on Dec. 21 to a 3 or 4 L starter. I may not have a lot of cells, so I need all the cells I can get. Over built the starter and saved 500 ml in a jar.
Ingredients
11 lbs. UCM
1 lb. Munich I
22.7 g Magnum - 60 min.
63 g Tettnager - 30 min.
55 g Tettnanger - 10 min.
28.35 g Tettnanger - 0 min.
Escarpment Labs Biergarten Lager - ( 110 days old ) ( 3.5 L )
Water Profile - PseudoBohPils
PH - 5.30
Adding all salts to the mash, but lactic acid additions stay the same.
CA - 21
S04 - 15
CI - 36
GYP - .3 g ( That is point 3 )
CI - 2.1 g
EPS - 1 g
2.8 ml Lactic in mash
.4 ml Lactic in sparge, no salts.
The lowest amount of salts I have used yet. This is very close to Kal's BoPils, but using all the salts in the mash. Giving this a try. I am not sure if I have done this before, but I do remember doing a Pilsner with the salts level quite high and it sucked.
O.G. - 1.050
F.G. -
% -
SRM - 3.7
BU -44
Over build the yeast starter by 100 billion cells ( estimated of course ) and shake well. Decant to a 500 ml jar and put that in the fridge to make another starter and over build it too. Making a 1 L starter to a 4 L starter and saving a 500 ml jar for a future beer. That will give me a 3.5 L starter. At least it is working fine on the stir plate and not dead.
Brew Day Notes
Good brew day, didn't screw up as far as I know. Will pitch yeast tomorrow morning.
Yeast pitched @ 8 am boxing day. 11 C.
FERMENTATION NOTES
Dec. 26 - Pitched yeast. Expect no activity today.
Dec. 27 - Woke up to a good krausen head which must of started during the night. 10 C.
Dec. 28 - Same.
Dec. 29 - Same but sulphur smell is lower. D rest soon, like tomorrow or the day after.
Dec. 30 - More bubbles coming up. Will delay the D-rest until around day 6 or 7. Should not go
beyond that if I want to go with Brulosophy's schedule.
Dec. 31 - Started the D-rest.
Jan. 2 - Almost done.
Jan. 3 - Still the same. I may have to turn up the heat a bit because the temp is too cold - 64 F.
Jan. 12 - 50 F.
Day 17. May keg on day 20 - 21. For information sake, I saw some suck back from
the hose when I cooled it on a daily basis. Not much, just a bit climbing out of the blow off
pail which is showing around 1 or 2 inches. Good to know for next time. It went down in
the blow off pail where it always is a few days later.
KEGGED ON WED JAN. 15
Well, how's the taste? Good. Slightly cloying because of the amount of hops used, but with clearing and aging I am confident it will go away. This is my summer beer, so aging is top priority, leave it alone. This will be a nice lager around the pool on a hot summer day. May take a taste test on Jan 19, but I know it will have mega chill haze and hops and trub in the sample. Should clear it with gelatin and toss it back in the keezer for awhile. Sampled 5 days later and it is coming along nicely. Hit it with gelatin soon, transfer to a conditioning keg and let it sit in the keezer for a few weeks.
Carbed in a Pop Bottle
Good clean beer, but I used too much aroma hops. Brewing a Helles style beer for now on. Yea, not what I am after. Changes are in the works. 2 row does make a lousy Pilsner. Will concentrate on my IPA beers.
Feb. 2 Taste
Not that good. Very cloying. Worst thing is I have another keg of this coming up. Going back to brewing a Helles, but I will soon be done brewing this style of beer for awhile. I think there are 2 reasons why this beer sucked. First of all, with yeast this old I should of done a 2 step starter. Every time I don't, the beer sucked. 2nd point is, I used epsom salts instead of more gypsum and NO epsom salts. My Jan 20 lager did this and it is very good. Lesson learned.
MARTIN'S WATER PROFILE
PsuedoBohPils - CA - 20 MG - 0 - SODIUM - 8 SULPHATE - 15- CHLORIDE - 35
MINE - CA - 21 MG - 3 SODIUM - 4 SULPHATE - 15 - CHLORIDE - 36
This is as close as I can get. I think it is close enough. One important thing is to add all of the salts to the mash and add NO salts to the sparge, but still use the lactic acid.
I am having issues with my starter. No foam, no bubbles, nothing. It is quite dark, like an English yeast. Smelled okay though. It did get down to 1.014. Googled what the FG should be but no answers. Will step up on Dec. 21 to a 3 or 4 L starter. I may not have a lot of cells, so I need all the cells I can get. Over built the starter and saved 500 ml in a jar.
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Ingredients
11 lbs. UCM
1 lb. Munich I
22.7 g Magnum - 60 min.
63 g Tettnager - 30 min.
55 g Tettnanger - 10 min.
28.35 g Tettnanger - 0 min.
Escarpment Labs Biergarten Lager - ( 110 days old ) ( 3.5 L )
Water Profile - PseudoBohPils
PH - 5.30
Adding all salts to the mash, but lactic acid additions stay the same.
CA - 21
S04 - 15
CI - 36
GYP - .3 g ( That is point 3 )
CI - 2.1 g
EPS - 1 g
2.8 ml Lactic in mash
.4 ml Lactic in sparge, no salts.
The lowest amount of salts I have used yet. This is very close to Kal's BoPils, but using all the salts in the mash. Giving this a try. I am not sure if I have done this before, but I do remember doing a Pilsner with the salts level quite high and it sucked.
O.G. - 1.050
F.G. -
% -
SRM - 3.7
BU -44
Over build the yeast starter by 100 billion cells ( estimated of course ) and shake well. Decant to a 500 ml jar and put that in the fridge to make another starter and over build it too. Making a 1 L starter to a 4 L starter and saving a 500 ml jar for a future beer. That will give me a 3.5 L starter. At least it is working fine on the stir plate and not dead.
Brew Day Notes
Good brew day, didn't screw up as far as I know. Will pitch yeast tomorrow morning.
Yeast pitched @ 8 am boxing day. 11 C.
FERMENTATION NOTES
Dec. 26 - Pitched yeast. Expect no activity today.
Dec. 27 - Woke up to a good krausen head which must of started during the night. 10 C.
Dec. 28 - Same.
Dec. 29 - Same but sulphur smell is lower. D rest soon, like tomorrow or the day after.
Dec. 30 - More bubbles coming up. Will delay the D-rest until around day 6 or 7. Should not go
beyond that if I want to go with Brulosophy's schedule.
Dec. 31 - Started the D-rest.
Jan. 2 - Almost done.
Jan. 3 - Still the same. I may have to turn up the heat a bit because the temp is too cold - 64 F.
Jan. 12 - 50 F.
Day 17. May keg on day 20 - 21. For information sake, I saw some suck back from
the hose when I cooled it on a daily basis. Not much, just a bit climbing out of the blow off
pail which is showing around 1 or 2 inches. Good to know for next time. It went down in
the blow off pail where it always is a few days later.
KEGGED ON WED JAN. 15
Well, how's the taste? Good. Slightly cloying because of the amount of hops used, but with clearing and aging I am confident it will go away. This is my summer beer, so aging is top priority, leave it alone. This will be a nice lager around the pool on a hot summer day. May take a taste test on Jan 19, but I know it will have mega chill haze and hops and trub in the sample. Should clear it with gelatin and toss it back in the keezer for awhile. Sampled 5 days later and it is coming along nicely. Hit it with gelatin soon, transfer to a conditioning keg and let it sit in the keezer for a few weeks.
Carbed in a Pop Bottle
Good clean beer, but I used too much aroma hops. Brewing a Helles style beer for now on. Yea, not what I am after. Changes are in the works. 2 row does make a lousy Pilsner. Will concentrate on my IPA beers.
Feb. 2 Taste
Not that good. Very cloying. Worst thing is I have another keg of this coming up. Going back to brewing a Helles, but I will soon be done brewing this style of beer for awhile. I think there are 2 reasons why this beer sucked. First of all, with yeast this old I should of done a 2 step starter. Every time I don't, the beer sucked. 2nd point is, I used epsom salts instead of more gypsum and NO epsom salts. My Jan 20 lager did this and it is very good. Lesson learned.
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