Today's news feed

[Brew Cat]

who knows
some say yes its needed some say no
myself I would do a short protein rest as part of a step mash because it wont hurt and its easy with my setup but I wouldn't sweat it if I couldn't

 

[Sandy Feet]

The flaked corn and the 6-row are awesome if you are going for a Pre-Pro type beer. Two Row will finish drier if that is what you want. I actually like the 6-Row. It doesn't ferment down as much.

 

[Brew Cat]

This thread may be better in the recipe designs forum

 

[Mike at Bay]

This thread may be better in the recipe designs forum

Yeah I started this in response to Schlitz stopping production. Quite the rabbit hole.

 

[Sandy Feet]

It has done its thing, Post whatever the hell makes you happy

 

[Sandy Feet]

Another thought if you haven't done a lager:
Fermentation wise, it is very similar to an ale, but with different temps. You will notice the "lager" thing if you give it another couple or three weeks of cold crashing. It will develop a certain crispness and start to get much better if you give it some time after fermentation. I was going to try to do a lager in bottles at one time, but I'm very happy I decided to buy a Corny Keg instead.
My first lager was a Pre Pro not all that different from yours. I used 34/70. I used 6-Row and a little tiny bit of Cara-Pils. I used Crystal hops with 60 and 10 minute additions for about 26IBUs.
If you like what you get and want to try something different, try a Vienna Lager. Those are simple and damn good too.

 

[Donoroto]

Lagers also ferment less vigorously than ales. But as mentioned above, the process is quite similar. Time is your friend here.

 

[Craigerrr]

It has done its thing, Post whatever the hell makes you happy

Can I please have an "amen brother "

 

[Mike at Bay]

Another thought if you haven't done a lager:
Fermentation wise, it is very similar to an ale, but with different temps. You will notice the "lager" thing if you give it another couple or three weeks of cold crashing. It will develop a certain crispness and start to get much better if you give it some time after fermentation. I was going to try to do a lager in bottles at one time, but I'm very happy I decided to buy a Corny Keg instead.
My first lager was a Pre Pro not all that different from yours. I used 34/70. I used 6-Row and a little tiny bit of Cara-Pils. I used Crystal hops with 60 and 10 minute additions for about 26IBUs.
If you like what you get and want to try something different, try a Vienna Lager. Those are simple and damn good too.

My plan is to cold crash when fermentation is complete, move it to keg and the keep it very cold (30's F) for for 3-4 weeks.

 

[Ward Chillington]

I've tried to get that nostalgic aroma

Here here! I tried to brew a Lawnmower Ale last summer specifically to get that waft of what my lizard brain recalls of the Natie Boh, Schmitz and Schlitz aroma of yesteryear but it wasn't there in the Hallertau and Saaz I used...maybe the corn has more to do with it since I kinda get it with the Genny cream ale clone recipe I brew.

And here here on the wandering thread factor! It's the organic nature of this forum that makes it such a great place.

And with that said...today's feed is about feed and what my beloved Keystone state is doing for brewers and farmers!

Pennsylvania House Approves Tax Incentives for Craft Breweries - Breweries in PA https://share.google/dli97ie2YY7ElAaSA

 

[Brew Cat]

CT state gives tax breaks to wineries and breweries that use a certain % of local ingredients
Not sure the incentive to donate spent grain is as good as it sounds but its something
Spent grain is just filler all the carbohydrates have been washed out so not very good for feed
I raised a few hogs before

 

[J A]

I did not have that in the plan at this point. Do you recommend due to the corn? Or just generally think it is a good idea for the style? I have never done it before.

If you're not sure how to handle the 6-row, maybe brew a batch without it and figure out all the other aspects of the style. You're throwing in a lot of "firsts". You're not going to miss anything without the 6-row. I've never used it and have never had any problems with adjunct conversion or flavor or head retention. Just stick with basics for the mash - Pilsner and flaked corn mashed at 148, maybe raise temp at the end, if you can. If you fly sparge, rice hulls is a good idea. If you're baggin' it, just stir a few times and give a good squeeze when you're done with the mash.

 

[Mike at Bay]

If you're not sure how to handle the 6-row, maybe brew a batch without it and figure out all the other aspects of the style. You're throwing in a lot of "firsts". You're not going to miss anything without the 6-row. I've never used it and have never had any problems with adjunct conversion or flavor or head retention. Just stick with basics for the mash - Pilsner and flaked corn mashed at 148, maybe raise temp at the end, if you can. If you fly sparge, rice hulls is a good idea. If you're baggin' it, just stir a few times and give a good squeeze when you're done with the mash.

Thanks. Sounds like a reasonable approach for this first one.

 

[Mike at Bay]

If you're not sure how to handle the 6-row, maybe brew a batch without it and figure out all the other aspects of the style. You're throwing in a lot of "firsts". You're not going to miss anything without the 6-row. I've never used it and have never had any problems with adjunct conversion or flavor or head retention. Just stick with basics for the mash - Pilsner and flaked corn mashed at 148, maybe raise temp at the end, if you can. If you fly sparge, rice hulls is a good idea. If you're baggin' it, just stir a few times and give a good squeeze when you're done with the mash.

Just subtract the 6-row and go with the smaller grain bill?

 

[J A]

Just subtract the 6-row and go with the smaller grain bill?

Just sub more Pilsner malt for the quantity of 6-row. You'd end up with 7.5 lbs of Pilsner malt and 2 lbs of corn. Anywhere in that range will work very well.

 

[Brew Cat]

Anyone try the WY2272 yeast to get that aroma
It's the Schmidz yeast
Hard to get it unfortunately

 

[Sandy Feet]

Just subtract the 6-row and go with the smaller grain bill?

It depends what you want. The 6 row is going to be closer to a traditional Pre Pro. It will taste like 2 Row but finish higher. Pils and 2 Row are going to be more efficient but finish lower. I liked using the flaked corn, but with 6 Row, I would only use a pound in 5 gallons.
Adjuncts don't convert well and will leave a residual sweetness.

 

[Brew Cat]

It depends what you want. The 6 row is going to be closer to a traditional Pre Pro. It will taste like 2 Row but finish higher. Pils and 2 Row are going to be more efficient but finish lower. I liked using the flaked corn, but with 6 Row, I would only use a pound in 5 gallons.
Adjuncts don't convert well and will leave a residual sweetness.

what makes you think it will finish higher ?
I just played with my recipe and changed the malt t 6-row and it predicted lower
not much only a pt so not sure its going to significantly change the dryness but I agree it does have a different flavor

 

[Sandy Feet]

2-Row converts better than 6-row. The FG with 6-row vs 2-Row will be higher. The alcohol with the same amount of 2 row will be higher than the 6 row.
I believe 6-Row has a higher protein level and probably will make a cloudier beer too. If you were making a living off the beer, you would probably use 2-row. If you are playing around with the style of a Pre Pro and want to get it close, you would probably use 6 Row.