2/18/2024 0 Comments Beersmith 3 hops missing![]() ![]() We’ll see how it passes muster with the neighbors. This should result in an approximate and possibly a little more bitter version of last years beer. There were adjustments due to the size but I ended up with a beer at 1.045 OG. This year I attempted to brew it on a 12 gallon batch. A big hit from last year was the Bavarian Pilsner I built from zero using Designing Great beers. So it’s August and it’s time to get ready for September/October and Oktoberfest. I suspect the clove phenols will reduce with a little age. I did however find a great article on Weizen beers that I wanted to post here for future reference. I suppose I’ll know more next week when I can try it. The Hefeweizen she typically likes apparently is less clove. ![]() ![]() She’s telling me the clove flavor is harsh and unexpected. Clove, banana and bubblegum are all there for me. I can’t taste it yet as I have another week on my alcohol fast I’ve been on for near 70 days. She says it’s good but in a way that’s not impressive. It makes all the difference in these beers. Going to keg it today/tomorrow and setup a separate CO2 regulator from my standard manifold so I can maintain a high CO2 with this guy. Banana esters and clove are fairly well balanced. Hopefully the additional precision corrects mistakes I may not even know I’ve been making!įermentation is done. But since they come in 2 packs, I’m also monitoring fermentation at all times. The temperature to pressure ratio is important and can screw up flavor. Primarily because of carbonation issues in the past. I want multiple points of monitoring to ensure the temperature is accurate. I am now doing something different, in addition to using the temperature controllers, I’m using wifi temperature/humidity sensors to monitor the temperature of my fermentation and kegerator at all times. I’ve yet to take a final gravity reading as we’re at about 7 days. The fermentation stayed pretty steady for about 5 days before starting to fall out of suspension. Pitched the starter and it was rolling in less than 6 hours. Pitched after the wort sat in the tank for about 6 hours to let it get down to pitching temperature. So fermentation went very well as best I can tell. And this will be done for the September/October season when those beers are the thing. It’s also my wife’s favorite style of German beer. So planning on having this guy done by then to celebrate finishing that. I’ve been doing a mental toughness/discipline challenge known as the #75hard. Currently cooling it down to 62F to pitch the starter I made. Last thing you want is a bitter Hefeweizen. I supplemented with pilsner DME and modified the hopping time to ensure the bitterness came in right. The pre-boil volume and efficiency were coming in low, likely because I’m not in tune with the new mill yet. I had to make a few modifications on the fly. A much smaller mill but it got the job done really well. Rather than build one, I did the only reasonable thing, I bought a Barley Crusher mill with the 15 lb hopper. It still works, and is still heavy duty but never had a reasonable hopper. I previously had the Jack Schmidt Maltmill. LA Homebrew closing has caused me to have to go back to milling my own again. I also bought a new malt mill from Morebeer. I will be brewing at least 5 beers this year starting with this Hefeweizen. A pound of Hallertau and a few different yeasts. I bought a 55lb sack of pilsner from Morebeer along with several German base grains. I could’ve sworn I brewed a beer in 2023 but who knows. It’s been nearly a year since I last brewed as best I can tell This is hard to believe. May enter it in a competition under several styles if it works out well, given how it’s right at the top of Marzen/Pilsner and low on the Festbier. Clarified with gelatin in the keg and look forward to seeing the finished product. It’s on the low side of a Festbier for sure but it’s very flavorful and I really enjoy seeing how this one turns out. Around 1.009 from a starting gravity around 1.052. Can’t wait for it to get a little cool, watch some Saints and LSU football and drink this beer.įinal gravity is very dry. Cold crash next and then transfer to a keg with gelatin for clarification. In my experience this is a pretty complete fermentation. Fermenting right around 50F for the first 5-7 days and then ramping up a couple of degrees daily for week two as it appears to slow down. The fermentation appears to have gone fine. So a little under gravity, and probably a little less bitter due to the extra water volume, but still very much what I’m looking forward to drinking in September/October. I may need to really get it rolling for days like this. I notice that seems to happen in humid days. With the exception that the boil off rate seemed really low. A style I very much enjoy at the low end of it’s range. Keeping the brewing going for the Fall with Festbier. ![]()
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