Very few of my brews are 100 % compliant , do i care ? nopeReinheitsgebot: ich bin Verbrecher.
Nor do I. Even my German beers don't comply. My biggest sins are mineral acids and sugars.Very few of my brews are 100 % compliant , do i care ? nope
Agreed!Are you happy with your brewing ? Do you even care what random internets peoples think of your brewing ?
If you answer yes to first then nothing else matters ! For someone who only started brewing not long ago you're making rapid progress and keep it up
Not a hornet's nest, at least not here. Glad it's working out! Sauergut is just too much trouble for me so I'll stick to my nicely controlled 88% lactic acid. It's chemically identical to the "naturally" produced stuff - in fact, it's likely produced by refining something like sauergut - and not using it is superstition, not science.I stirred up the hornets nest.
It was a personal goal for me, just to see if I could do it, it just happened to turn out really nice so far.
One question are you flying blind on them last few gravity points as your lager is spunded in the keg? How do you test gravity or you just give it 5 days and call it done? Or you draw some off aye?From 1.048 to 1.014 in 4 days with 34/70, expected final gravity based on the fast ferment test 1.008 it is now in the spunding keg, yeast is collected and stored the fermenter is washed and sanitized and ready to go again.
I stirred the mash At Dough in and at each rest and that seems to have corrected my efficiency problem I had an efficiency of 81.01%
I have the spunding valve set to 15 psi I'm going to leave the temperature at 48 degrees for the next 3 to 5 days until the fermentation finishes then cold crash it and begin lagering.
Yep I didn't think of the spunding valve gas release was just wondering yep can't beat the trusty hydrometer.I performed a fast ferment test to determine the final gravity it took about 24 hours
I can do it a couple different ways I draw off the tank and check the gravity with my hydrometer I feel more comfortable doing it that way because I have a backup hydrometer in case I'm second-guessing myself.
I could just turn the keg over and submerge the spunding valve and wait for bubbles, or I could attach a hose to the end of the spunding valve and submerge the other end of the hose into a bottle half full with water and wait for bubbles but all that would do is tell me it's still fermenting
I have thought about picking up the clear beer system and cutting my dip tubes halfway up and putting the hose on it and float it so I'm pulling beer from the top of the keg and not the bottom