tag:blogger.com,1999:blog-8066877917844499643.post9219278132407249055..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Wheat TriplebockThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8066877917844499643.post-17362858345900663432017-03-29T06:45:39.352-04:002017-03-29T06:45:39.352-04:00Big lager to start with!
You under-pitched pretty...Big lager to start with!<br /><br />You under-pitched pretty substantially. Most brewers suggest higher pitching rates for lagers than ales. For a lager starting at 1.13 you should have at least doubled the starter size. That's why I repitched mine from slurry.<br /><br />A young lager might be a bit sulfury, which can blow-off with aging. Phenols are unlikely to go away though as they aren't volatile. <br /><br />Sounds like you are at 1.050, if it tasted nice I'd say don't try to change that, but as is you might want to warm it up and pitch a starter of high gravity yeast or something to dry it out?<br /><br />Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-39358177622306511312017-03-21T20:11:20.869-04:002017-03-21T20:11:20.869-04:00Hello! I brewed this as my first stab using lager ...Hello! I brewed this as my first stab using lager yeast. The beer just wet into long-term cold storage the other day (in secondary). Here's my question: at about 62% attenuation I'm getting some huge clove notes (used the WLP833 in 2L starter), will this go away over time and is it normal at this stage?<br /><br />Brewed: 1-21-17<br />OG: 1.130<br />Primary volume: 3.5 gallons<br />Ferment temp: 50/52F ~4 weeks<br />Diactyl rest: 65F ~3 days (2/20/17)<br />Secondary: 3/15/17 @38FAnonymoushttps://www.blogger.com/profile/07429082524742475823noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55869177201304071572014-04-18T18:12:25.046-04:002014-04-18T18:12:25.046-04:00Big omission on my part! 90 seconds of pure O2 wou...Big omission on my part! 90 seconds of pure O2 would be ideal for a strong lager like this. If that isn't an option, then you could probably get away with shaking for 5 minutes. Either way, wait until right before pitching the yeast to aerate, hopefully the wort is close to the intended fermentation temperature by then.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5398707936506608812014-04-18T08:32:24.970-04:002014-04-18T08:32:24.970-04:00hi Mike,
I'm looking at this recipe and I'...hi Mike,<br /><br />I'm looking at this recipe and I'll brew something similar as my first high OG. you didn't mention if you aerated or oxygenated the wort before pitching the yeast. any advice? Anonymoushttps://www.blogger.com/profile/12885522963898835023noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-58737751621239134692013-02-28T07:08:35.865-05:002013-02-28T07:08:35.865-05:00It'll still be a really excellent beer, bu it&...It'll still be a really excellent beer, bu it'll be very different. I also think the Simpson's Extra Dark is pretty key to the character, C120 has a very different (more caramel, less toasty/roasty) flavor. If you can't get it, but do half C120 and half carafa special II?<br /><br />Best of luck, let me know how it goes!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27199355613879791892013-02-28T02:03:12.747-05:002013-02-28T02:03:12.747-05:00Or should I just go for the triplebock??Or should I just go for the triplebock??Brandonnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8620193529519893652013-02-28T02:01:10.079-05:002013-02-28T02:01:10.079-05:00Do you think a lower OG version of this would work...Do you think a lower OG version of this would work?<br />I was thinking<br /><br />3.75 wheat<br />3.00 Munich dark<br />2.25 Pils<br />2.25 Vienna<br />0.50 extra dark crystal (or 120 if I can't get my hands on extra dark)<br /><br />0.75 perle (60 min)<br />0.50 tett (15 min)<br />0.25 perle (15 min)<br /><br />Pretty much just divided your recipe by 2/3 and I wondering if you think it will have any problems from brewing it this way<br /><br />Brandonnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-3527263203976796882009-05-18T14:12:00.000-04:002009-05-18T14:12:00.000-04:00Yep, a standard weizenbock is essentially a big du...Yep, a standard weizenbock is essentially a big dunkleweizen. There are generally fermented with the same sort of yeast as a Hefeweizen (lots of character).<br /><br />You could either think of this (and his) beer as a doppel/eisbock with some wheat (which there are some historical accounts of) or a big weizenbock fermented with a lager yeast. I entered it as a lager because the type of yeast has a much bigger impact on the finished beer than the wheat.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-89135824382713277492009-05-18T13:36:00.000-04:002009-05-18T13:36:00.000-04:00Don't most weizenbocks actually use ale yeast? My...Don't most weizenbocks actually use ale yeast? My friend entered a big weizenbock he did in a comp this fall and got docked points for being too clean (he has used that same Bock lager yeast, I think)kmudrickhttps://www.blogger.com/profile/15969394062154114748noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-66629676543538183592009-05-18T11:39:00.000-04:002009-05-18T11:39:00.000-04:00Agreed, I might even try entering it in the NHC ne...Agreed, I might even try entering it in the NHC next year. I may also give some of my sours their first real taste of competition, gotta build up my street cred.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-4759730230343819362009-05-18T06:26:00.000-04:002009-05-18T06:26:00.000-04:00It's pretty impressive for such a young beer to do...It's pretty impressive for such a young beer to do well in the eisbock category. I'd give it 3-5 years and it could do really well in NHC. But I doubt you would want to give up the bottles.Danhttps://www.blogger.com/profile/09837613895390894276noreply@blogger.com