idigg
Well-Known Member
This clears so nicely in the keg, so good after a month in the keg.
This clears so nicely in the keg, so good after a month in the keg.
idigg said:This clears so nicely in the keg, so good after a month in the keg.
Been at 35 degrees for 2 weeks, doesn't seem to be clearing up, should I be worried? Should I throw some gelatin findings in?
Newbeerguy, how many vials of liquid yeast did you use for your starter? I'm seeing Mr. Malty says to use two vials with a 2L starter. Just seeing if you use one or two vials.
Use 2 vials. I may of just used 1 vial, but error on the side of caution and pitch more. A big lager like this needs a lot of healthy yeast.
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I brewed this and it came out with a STRONG grassy flavor. Not sure what went wrong ? It was really disappointing. Will have to give it another go.
Thanks for the reply. One more question for you. I brew in 10 gallon batches and ferment in two different ale pales so I can use different yeasts. I have two big flasks and stir plates so I'm able to do two starters as well.
I'm thinking WLP830 in one and SAFLAGER S-23 in the other, but would be open to substituting out the dry yeast for a different liquid yeast. Any recommendations?
Newbeerguy, I ordered all the supplies for this batch from Austin Homebrew Supply. I brewed the batch a few days after receiving the ingredients. I would think AHS moves enough product that the chances of getting old grains or bad hops would be slim? Maybe just a fluke? I really enjoyed brewing all grain. I will give this another go very soon!
Sipping on the GL original, I'd like to take this recipe and lighten it up a bit for a summer beer - thinking more of a Mexican export body than the heavy winter/fall of the GL. Would I be OK to follow the recipe as 3.3 lb Munich lme, 3lbs light DME, + 1 lb rice solids & the same specialty grains and hop schedule? Also bump to 5.5 to 6 gal? Probably looking to wyeast California common/ steam beer yeast.
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