Stewart Line Festbier - Sunday, June 21, 2020
This is almost the same beer as my Marzen. I used a bit less of CaraMunich I as I wanted a lighter, less roasty beer for the summer. This is still kind of malty for a Festbier. I have decided not to buy the bulk grains from Chile. Not German malts, so why do it?
INGREDIENTS
12 lbs. Bohemian Pilsner
8 lbs. Munich I
6 lbs. Vienna
8 ozs. CaraMunich I
1.1 oz. Carafa Special III
34/70 Fermentis Lager Yeast - ( 5 Sachets )
Water Profile - Amber Full
PH - 5.50
O.G. 1.051
F.G. - 1.012
% - 5.13
SRM - 7
BU - 26.6
BREW DAY NOTES
Very hot in the garage, but it is done. Added some water to the Robobrew chiller with ice and I think it was colder this way. This may be darker than the last one, but that is fine. Still not cooled down enough to pitch the yeast. 64 F, soon though. I didn't get the temp down to where I wanted. It did though, but after my whirlpool for 30 min or so, it warmed up to around 70 F. It was very clear going into the Conical and I don't think I got a lot of trub in it which is good I guess. Cannot see in the conical, but using the 2.5 gallon ss pot, I did notice low trub or none at all. Jamil will be pleased.
YEAST PITCHED @ 1 PM JUNE 22
Started quick, that same night which is unusual for a lager. Pitched @ 58 F and cooling down to 53 F right away. 32 C outside, so the basement is very, very warm. 81 F. Fridge is working overtime to keep this cool. I finally noticed the fridge was off on Wed, June 24 at 8 am. It took 2 days to get to 12 C. Yes, the basement is still 81 F even it is 16 C outside. Bubbling away nicely this morning also. I assume it is because the temp is warmer - 54 F to 56 F at first is the reason for the active ferment. I am going by what Fermentis is saying about where to ferment their yeast. The last beer was quite good so far.
Mon June 22 - Started to slowly bubble later this evening, now that was fast.
Tues June 23 - Picking up speed.
Wed June 24 - Same, and giving the fridge a workout.
Thurs June 25 - Same.
\Fri June 26 - Same
Sat June 27 - Day 6. Think I should start my D-rest today. I will do a slow ramp up though. Bubbling
faster than yesterday.
Sun June 28 -Set it to 66 F. This is the final setting and letting it go until no activity is present. It is now
very active. Should be done in a few days, but there is no hurry with this one. Letting it
what it wants to do. I will cool it down just as slow as I ramped it up.
Mon June 29 - Slowed down, but bubbling every 3 seconds. 66 F.
Tues June 30 - Same. 66 F. No hurry for this to end, just wait and slowly ramp down and keg on day 21.
Sat July 4 - Finally ramping down the temp. Started the D rest on June 27, but ramped up slowly.
Set it for 15 C and will go as cold as I can until kegging day which will be in 8 days or so.
Have to keep an eye on suck back but should be okay if I only ramp down slowly and not
crash cool it.
Sun July 5 - 13 C. Struggling to get it down to even one degree. Set it in the morning to 13 C from 15 C
and it is still at 15 C near supper time. Old fridge and hot basement.
Mon July 6 - Set it for 9 C and am keeping it there until I keg it which should be on July 12 - 13.
Tues July 7 - 9 C.
KEGGED SUNDAY JULY 12
Very hot down in the beer room. I had to transfer with gravity today because I pushed the bung through the conical lid. Duh!!! Worked quite slow but I got it kegged. However, the downstairs is hot, humid and stinky. Hope the beer didn't pick up anything. Tastes good, nice Pils malt flavour which may go away in a week or so, but come back near day 21. That is what lagers do I guess, they do need to age.
OFF FLAVOUR NOW
I am carbing up one keg and having a little taste now and then. An off flavour is developing and I can't
identify it. Not cooked corn, or butter yet. Just a real strong Pils malt taste which is getting stronger. I think I am done with lagers for this year. IPA"S for the rest of the way.
TASTE ON JULY 18
Still sucks. A mineral/salty taste which may never go away. I am going to add gelatin to the other keg and see what it is like in a week or so. I don't think this beer will ever get any better. I am going to add gelatin to the 2nd keg just to see what it will taste like. No problem tossing them both out. Not ever brewing a lager again, maybe a Kolsch but that is it.
ALL TOSSED OUT ON JULY 27
Still can't figure out why this sucks. Almost the same recipe as the last one. This is what bugs me about these type of beers that I have brewed in the past with great success. Why does this one get tossed and the other one was fine? I have no answers for that.
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