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Posted on 2/12/19 at 10:24 am to BugAC
quote:
Care to share the recipe? A good clean crisp pilsner is something i want to brew one day, probably for a family get together or something. Do you do the quick lagering method or more traditional?
Yes, I'm happy to share it. I don't have it in front of my right now but I'll post it later. I do a more traditional lagering: 4-6 weeks @ 35°F.
quote:
Are you doing O2 free transfers? This helped out a lot, my last brew.
Yes, I purge my kegs then fill them directly from the conical. I think another problem is that in some cases I was using hops that weren't the freshest.
quote:
i didnt think starsan will kill it all? I was thinking something more potent.
Other than chlorine, Starsan is the most potent stuff I know of. I haven't had any issues with sours and Brett beers but of course, ymmv. But if you think more is needed, it's not a bad idea to use different types of sanitizers one after the other. So maybe an Iodophor soak followed by Starsan. If one doesn't get 'em the other one will.
Posted on 2/12/19 at 10:53 am to CarRamrod
quote:
I have a keg that has has a long age sour in it for a while and it is about to kick. Whats the best way to kill the bugs in it?
I have boiled 5 gallons of water and then filled the dirty keg with it. I will do a starsan rinse after. Haven't had any problems switching from dirty to clean beers using the same keg.
Posted on 2/12/19 at 10:58 am to Bleed P&G
yea i could do that. then a chem bath.
Posted on 2/12/19 at 11:12 am to BugAC
Bug, I think it was you but someone posted a recipe similar to Perrier for a 5 gallon batch of carbonated water with salt additions. Could you post it again?
Posted on 2/12/19 at 11:36 am to USEyourCURDS
i think that was bottomland or bmoney.
Posted on 2/13/19 at 9:08 am to MountainTiger
Bug, here's the pilsner recipe you asked for. It's basically Jamil's Myburger recipe with different hops.
OG: 1.048 IBU: 40
100% German pils malt (Weyermann or similar)
Mash @ 147 for 90 minutes.
Boil 90 minutes.
Hops:
Magnum 34 IBUs for 60 min.
Hallertauer Mittelfruh 6 IBUs 15 min.
Tettnanger 1 oz. at 1 min.
Yeast: Wyeast 2124
Ferment @ 50°F until complete, raise to 65°F for a couple of days then lager. Carb 2.0-2.5 vol CO2.
OG: 1.048 IBU: 40
100% German pils malt (Weyermann or similar)
Mash @ 147 for 90 minutes.
Boil 90 minutes.
Hops:
Magnum 34 IBUs for 60 min.
Hallertauer Mittelfruh 6 IBUs 15 min.
Tettnanger 1 oz. at 1 min.
Yeast: Wyeast 2124
Ferment @ 50°F until complete, raise to 65°F for a couple of days then lager. Carb 2.0-2.5 vol CO2.
Posted on 2/13/19 at 9:20 am to MountainTiger
quote:
Bug, here's the pilsner recipe you asked for. It's basically Jamil's Myburger recipe with different hops.
Step mash or single infusion?
Posted on 2/13/19 at 9:43 am to BugAC
Single infusion @ 147 for 90 minutes. You might be able to get away with a shorter mash. Jamil likes to mash longer when he does a low temp mash like that because the enzymes act much more slowly.
I've also made it with Opal for bittering and the rest Tett. I think you can sub whatever hops you want for bittering as long as they're clean. The 15 minute addition needs to be something German. The 1 min. Tett dose is critical. That's what gives it the spicy flavor.
I've also made it with Opal for bittering and the rest Tett. I think you can sub whatever hops you want for bittering as long as they're clean. The 15 minute addition needs to be something German. The 1 min. Tett dose is critical. That's what gives it the spicy flavor.
This post was edited on 2/13/19 at 9:53 am
Posted on 2/13/19 at 3:14 pm to CarRamrod
fridge - baton rouge
@carramrob you still looking for a fridge. just saw this on CL for $50. i'd get it but not looking for full size fridge.
@carramrob you still looking for a fridge. just saw this on CL for $50. i'd get it but not looking for full size fridge.
Posted on 2/13/19 at 7:20 pm to USEyourCURDS
Posted on 2/13/19 at 7:25 pm to BottomlandBrew
Merci Monsieur
Posted on 2/13/19 at 8:25 pm to USEyourCURDS
Brewed on Sunday so this is day three of fermentation of the juicy bits clone. Fermentation was starting to slow down a bit today (bubble every 17-20 seconds) so we added the biotransformation hops. Should I have waited another day? Can I expect a slight bump in fermentation from the hops?
Posted on 2/13/19 at 8:29 pm to puffulufogous
Put that top back on homie
Posted on 2/14/19 at 4:45 am to USEyourCURDS
Of course! It was only off long enough for hop addition and a picture.
Posted on 2/14/19 at 8:11 am to MountainTiger
Mmmm. Pilsner. So simple and so good.
For a 6 gallon batch, mine is:
10 lbs Pils (I use Avangard)
0.5 lbs Melanoidin
2 oz Saaz at 60
2 oz Saaz at 10
S34/70 @ 50-52
I do a hochkurz mash on mine at 145 for 45 mins, 158 for 30, then mashout at 168.
For a 6 gallon batch, mine is:
10 lbs Pils (I use Avangard)
0.5 lbs Melanoidin
2 oz Saaz at 60
2 oz Saaz at 10
S34/70 @ 50-52
I do a hochkurz mash on mine at 145 for 45 mins, 158 for 30, then mashout at 168.
Posted on 2/14/19 at 8:13 am to puffulufogous
quote:
It was only off long enough for hop addition and a picture.
And to get oxidized.
Posted on 2/14/19 at 8:26 am to BMoney
quote:
And to get oxidized.
Not if the yeast are still active.
Posted on 2/14/19 at 8:27 am to puffulufogous
quote:
so we added the biotransformation hops. Should I have waited another day?
Your fine. You want fermentation to still be taking place when adding the biotrans hops.
quote:
Can I expect a slight bump in fermentation from the hops?
No, unless there is some wild yeast piggy backing on those hops, which is rare.
Like others said, though. Keep the lid closed. Resist the urge to check on it. I wouldn't open the lid again for another 7 days at least, personally. Looks good though!
This post was edited on 2/14/19 at 8:28 am
Posted on 2/14/19 at 8:27 am to BMoney
Would that cause any significant oxidation? Not that I’d recommend it, but CO2 is heavier than air, so I’ve always run with the asssumption that if I don’t cause any turbulence with the air, there should be a blanket of CO2 protecting the beer, especially if fermentation is still occurring and the beer’s throwing off CO2.
That all being said, I do everything to avoid it on all beers, especially NEIPA’s, and use carboys so I’m not exposing it to the same amount of air that a bucket lid coming off would.
I got my first oxidized NEIPA with the 1 gallon I set aside for bottling on that Sabro beer. Vs the couple of bombers/growlers I filled directly from the keg, which all held up for as much as a week with little to no oxidation.
That all being said, I do everything to avoid it on all beers, especially NEIPA’s, and use carboys so I’m not exposing it to the same amount of air that a bucket lid coming off would.
I got my first oxidized NEIPA with the 1 gallon I set aside for bottling on that Sabro beer. Vs the couple of bombers/growlers I filled directly from the keg, which all held up for as much as a week with little to no oxidation.
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