jkarp
Well-Known Member
If corn sugar is good enough for Chimay, it's good enough for us.
Corn and cane both have 46 GUs so no recipe adjustment is needed.
Corn and cane both have 46 GUs so no recipe adjustment is needed.
If corn sugar is good enough for Chimay, it's good enough for us.
Corn and cane both have 46 GUs so no recipe adjustment is needed.
No, this is my first Belgian. It's not the smell that frightens me it's the taste. Tastes so funky it almost seems like it could never recover from it even after waiting so long in the secondary. Then again I did take a sample from the bottom 1 inch from the trub! LOL. I'll see how it is in the next 2 weeks. it's chilling at 39F. When you pitched your yeasts did you use the whole 11.5grams of the S-04. Could I have over pitched? is that ever a bad thing?
Quick question, I am wondering why it's only a week in the primary and then lagering right after that? I noticed someone else on here left it in the primary for 5 weeks, how did that one turn out? I thought that leaving it in primary longer was good because it allows the yeast to clean up byproducts that might impart off flavors.
Also, for the lagering. Does lagering serve any purpose other than improving clarity? Would it be better for me to primary for about 3, then lager for about 2 weeks and then keg it?
When scaling up to a 5 gal batch, will the yeast be fine to keep the same? A 1L starter of the WhiteLabs and the dry yeast should be good, correct?
Nice HuRRiC4Ne. Keep it warm to get those last gravity points you're looking for.
Okay, I'm 48 hrs in and the krausen has started to fall. I forgot to add the S-04. Should I pitch it now, or is it too late? Thanks, B
1) Do you rack to a secondary after the original 7d, for the 14d lager? Or are you lagering in the primary on all that yeast?
2) This one's a little off topic. I can bottle, but I'm fully set up to keg and prefer to do so. Do you forsee any problems with racking to kegs after lagering, hitting it with about 25# CO2 to seal the keg, and conditioning for the 3 weeks (or more?) at ~ 75F. Also, since I do 10g batches, any concern if one of my kegs of this sits at basement temps (~60F) for 3 months or more while I drink the other keg (yes, a long time, but I'll generally have 3 or 4 different kegs/beers on tap at one time).
3) How'd your DT do in the LHBS competition?
Thanks for the lightening response, jkarp. As you were responding, I was creating my recipe, which led to one more question.
I'm AG, and have not yet made a batch with additional extract/sugar in the kettle, so as a noob to this, I'm not sure how to scale your 3g to my 10g. Should I just directly scale up the beet (or corn) sugar to 3.33 lb., and then scale up the Belgian Pilsener to give me the 1.072 target OG at my mash efficiency?
Thanks again!
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