quote:
. Bought ingredients for 2 beers, an Oktoberfest (late for it, but LAs fall weather is also a few months late), and a DIPA. This will be my first double IPA. I think I am going to do a 90min boil, might be the only way I can achieve the efficiency I need.

I need to slow down with my brewing. I've been trying to get beers on tap, and when brew day comes around, i'm trying to do too much when i brew, so i'm not paying attention to my numbers enough. I kegged my Oktoberfest yesterday. It finished higher than i wanted (1.018), but tastes pretty good. Brewed this about 2 months ago i think. It's been lagering for 3-4 weeks. First traditional lagering method. I've been "quick lagering" for my pilsners.

My next brew is a Pilsner Urquell clone, with Bootleg's unpasteurized czech lager yeast. I will be doing simple infusions instead of a decoction. Can't really figure out how to do a decoction on an infusion system. I've done turbid mash before for my lambics, and i think it's relatively close to the same method. I'll add some melanoiden malt to mimic the profile of a decoction mash.

Other than that, i need to start blending some sours and bottling. Probably spend most of October/November blending or brewing blender batches. My sour closet sits at 10 or so full carboys, so i need to free up some space.

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Posted by BugAC

St. George

Member since Oct 2007

52920 posts

Posted on 10/19/22 at 12:41 pm to BugAC

Brew day coming up Saturday. Ordered some pilsner malt from Root Shoot Malting out of Colorado for my czech pils.

quote:
Root Shoot Malting Pilsner Malt
Root Shoot Malting's Pilsner malt is light, clean, traditional, crisp malt. Straw-forward with bready undertones. Higher beta-glucan, resulting in a more robust mouthfeel. Excellent base malt for traditional German lagering. Root Shoot Malts are crafted to highlight the individual characteristics and terroir of their Loveland CO-grown grains.

Also started researching oxygenation of wort and realized i don't get nearly enough dissolved oxygen in my wort from just shaking my fermenters. I've been looking for ways to push my beers up to the next level, and yeast management seems to be something i should focus on more. Take more time with my starters, make sure i pitch plenty of healthy yeast and give them enough O2. I ordered the O2 to go yeast viability kit that should be coming in friday. It's basically a beer stone with wand and regulator.

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