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  1. Duchifat

    Diacetyl rest in a Pils: before or after racking?

    Dear fellow brewers, I am brewing a Pilsner style beer. I am nearly 3 w into fermentation at 14C, using Saflager W-34/70. Although nearly all online sources recommend a diacetyl rest for this style, I could not find an unambiguous answer to the question: should this be done in the fermentor, or...
  2. Duchifat

    Adding sugar to boil kettle vs. fermenter

    I was editing a recipe for a Tripel and noticed a big difference in the predicted ABV if I added the (cane) sugar to the boil kettle (10.5%) or to the fermentor (8.7%). This puzzles me: Why would I get different values? I'm practically just adding sucrose, a disaccharide that should be fermented...
  3. Duchifat

    Bottling a Kriek style beer

    Hi friends, In a couple of weeks I would like to bottle a Kriek style beer. The base is a Lambic style beer (30% raw wheat, turbid mashing) that matured for 14 months in a 3 year old red wine oak barrel. After that stage, the beer has been maturing with sour cherries for 4 months. When I bottle...
  4. Duchifat

    Bottling a Pilsner

    Dear Brewers, I am brewing my first Pilsner. So far it has fermented for 3 weeks at 11 degrees Celsius, had a 2 day diacetyl rest, been decantered and put in lagering at 3 degrees Celsius. Gravity is now 1.008. I plan to lager for about 5 weeks. My questions: 1. When I bottle, should I add fresh...
  5. Duchifat

    Bottling too early?

    Dear brewers, I have a 20L batch of Tripel fermenting. My OG was 1.062 and 6 days into fermentation I added 1 kg of table sugar. I am using a recipe I have often brewed, and with Danstar Abbaye yeast I usually reach a FG of 1.010-1.012 in 14 days. This time however, I used yeast I harvested from...
  6. Duchifat

    Too much head on a saison

    I brewed a saison using: Pilsener malt 90% Wheat malt 5% Unmalted spelt 5% Acidulated malt 1% I ground the unmalted spelt quite fine and just added it as such to the mash tun (i.e. no cereal mash). After bottle conditioning for 2 w I was satisfied with the taste and carbonation of the beer...
  7. Duchifat

    Fermenting a Saison

    Dear All, I'm brewing a Saison for the first time. I usually ferment stronger ales for 14 days without even bothering to measure SG before day 10. With the Saison, my OG was 1.046 and I was aiming for a FG of 1.004 (ABV 5.5%). I am using Belle Saison Danstar Yeast. I have been fermenting at...
  8. Duchifat

    Water, minerals and alkalinity

    Dear All, As I am slowly gaining experience in brewing, I am trying to take more variables in account in my recipes. Now it's water. I requested a water profile and this is part of what I got: Alkalinity M 53 mg/L CaCO3 Hardness 118 mg/L CaCO3 pH 7.9 Ca 38 mg/L Chloride 50 mg/L (free Cl) Na...
  9. Duchifat

    Golden strong ale not dry enough

    Dear members, I am quite new at brewing and brewed my second all grain Belgian golden strong ale. Grain bill: Pilsner 14.3 lbs Munich light 0.88 lbs Adjunct: white sugar 1.1 lbs I used a mash temperature of 153F and a grain water ratio of 1.72 quarts per pound. I am quite happy with the result...
  10. Duchifat

    Cooling wort

    Dear all, I am relatively new at this, brewed 3 batches using malt extract and 1 batch all grain. I am considering ways to cool wort after boiling and thought of running it through a copper coil submerged in an ice bath. During the process I intend to refresh the ice supply in the bath. Such a...

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