tag:blogger.com,1999:blog-8066877917844499643.post6372076641747319281..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Bohemian Ale (Czech Pilsner Fail)The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8066877917844499643.post-77498146405161030002017-05-21T20:08:59.353-04:002017-05-21T20:08:59.353-04:00Just finished a Bohemian Pilsner using Prostejov M...Just finished a Bohemian Pilsner using Prostejov Moravian malt from Chicago Brewerks. I did a triple decoction even though it was NOT likely the not floor-malted type. Long brew day for sure! Hit all my temps 95, 122, 144, 163 (mash out). Long, slow, fly-sparge using First Wort Hopping method. Cold pitched Wyeast 2001 at 45F, slowing ramping to max 48F. I've made this beer before and have obtained great results adding 10-12 medium toast oak cubes into secondary. Really adds depth, smoothness and mouthfeel IMO. Secondary is always 40 days, just like PU Brewery. Cheers fellow homebrewers!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-52023550508716627802011-01-19T13:09:22.616-05:002011-01-19T13:09:22.616-05:00It depends who you ask. I’ve heard from several k...It depends who you ask. I’ve heard from several knowledgeable pro-brewers that fermenting a lager starter at fermentation temps leads to a cleaner primary fermentation (especially in this case where I didn’t have time to decant). I've had fine results doing starters at fermentation temp with lagers in the past. Pitching a healthy culture into a starter I haven’t experienced a lag period longer than a day even at lower temps.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-85424666090883571522011-01-19T12:54:11.417-05:002011-01-19T12:54:11.417-05:00Mike,
I see you made a starter but had it at 40-...Mike, <br /><br />I see you made a starter but had it at 40-some degrees. Starters, even ones for lagers, should be at the normal 70-72 degrees. The starter is meant to provide the best environment for the yeast and allow them to grow so that happens best at 72 or so. You would still pitch in the high 40's and ferment into the 50's but the starter can be room temp. Otherwise the starter won't take off for days...Michaelhttps://www.blogger.com/profile/01628969421547001076noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91209835491163749902011-01-18T08:28:50.004-05:002011-01-18T08:28:50.004-05:00Trying tho avoid this thermometer trouble, I alway...Trying tho avoid this thermometer trouble, I always check if it´s working properly by measuring the temp of a cup full of melting ice.<br /><br />I already had this kind of trouble once.Marco Aurélio Piacentinihttps://www.blogger.com/profile/15655035684263205938noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-35503160741743220462011-01-16T08:21:13.760-05:002011-01-16T08:21:13.760-05:00Nice save. Always good to have a few tricks in th...Nice save. Always good to have a few tricks in the bag.<br /><br />At some point I'll have to do a split batch side by side of a dry/liquid lager yeast to see how close they are.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-66445447216025185802011-01-15T22:17:31.055-05:002011-01-15T22:17:31.055-05:00I feel you. You can have all of your systems in pl...I feel you. You can have all of your systems in place and still have everything turn to crap.<br /><br />I finally got around to brewing that low gravity rye beer with the brett l. I had been emailing you about. Come brew day everything is going great. Then when I take my gravity readings at the end of it all I only ended up with about 60% effiency. Come to find out that my instant read digital thermometer was reading 20 degrees higher than actual temperatures. <br /><br />So I thought I was mashing at 152.... really 132. I just "fixed" it by making a step-wort and boiling it down to near syrup levels and putting that into the already fermenting beer.<br /><br />Also in my experiences the dry lager yeasts tend to be a shade fruity, no matter how cold you ferment.Matthttps://www.blogger.com/profile/13538488071624887779noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-83880390668640154322011-01-13T11:41:29.327-05:002011-01-13T11:41:29.327-05:00Yeah... you seem to have the same problem as I: la...Yeah... you seem to have the same problem as I: lack of time!<br /><br />That´s why I´m searching for a partner... anyway, thanks for your concern, and be sure: I´ll bother you a lot asking things.<br /><br />Cheers!<br /><br />MarcoMarco Aurélio Piacentinihttps://www.blogger.com/profile/15655035684263205938noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26889431354489184632011-01-13T08:35:16.735-05:002011-01-13T08:35:16.735-05:00Thanks for the offer, but I barely have enough tim...Thanks for the offer, but I barely have enough time to write everything I want for this blog (not to mention brew). Feel free to translate any of my posts into Portuguese and post them on your blog, as long as you link back to my original post. Happy to answer any questions as well.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21747158354796418472011-01-13T08:10:22.518-05:002011-01-13T08:10:22.518-05:00Mike,
Would you accept an invitation to write fre...Mike,<br /><br />Would you accept an invitation to write frequently in my blog?<br /><br />My blog is directed to the homebrewing newbies, once the hooby isflourishing in Brazil, so I´m trying to focus in the basic to intermediate info.<br /><br />I´m writing in Portuguese and in english... so if you accept the invitation, you can write in english and I translate it to portuguese.<br /><br />Also, we can write together about the same subject. For example: for the moment I´m obsessed for the saison style, so I´m researching much about it.<br /><br />Well... let me know if you accept my invitation.<br /><br />The blog URL is: http://kessbier.blogspot.com<br /><br />Kessbier is german for Daring beer and a sinonimous for swampy beer.<br /><br />Cheers!<br /><br />MarcoMarco Aurélio Piacentinihttps://www.blogger.com/profile/15655035684263205938noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12886342656078234162011-01-12T15:54:38.430-05:002011-01-12T15:54:38.430-05:00In my experience, for pale lagers and pilsners, th...In my experience, for pale lagers and pilsners, the Fermentis SafLager S-23 is a good choice of dry lager yeast.<br /><br />Fermentis also have the W 34/70, but I, personally, consider this good for other styles, like wheat.Marco Aurélio Piacentinihttps://www.blogger.com/profile/15655035684263205938noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-46961197412793350602011-01-11T08:54:49.407-05:002011-01-11T08:54:49.407-05:00I had good luck with a dry yeast on my last lager,...I had good luck with a dry yeast on my last lager, but it didn't seem quite as clean as the ones I'd done with liquid cultures. <br /><br />I'll have to get the floor malted stuff and do the "full" decoction process sometime I have the effort for a ~10 hour brew day. My firend Nathan just got a sack of it, might have to steal 10 lbs.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21391223189214342462011-01-10T22:18:07.739-05:002011-01-10T22:18:07.739-05:00I have had very little luck with liquid lager yeas...I have had very little luck with liquid lager yeast. I am going to try and use dry lager yeast on a couple of upcoming batches. I have read on multiple forums (and our that dry lager yeast works great, it also seems to work for Brazilians ;).Jeffhttps://www.blogger.com/profile/11994057366161301766noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5713777006554807802011-01-10T22:00:39.979-05:002011-01-10T22:00:39.979-05:00In Brazil we don´t have this kind of problem: we s...In Brazil we don´t have this kind of problem: we simply don´t have any liquid yeast availabe.<br /><br />Therefore, Your problem is my solution. I wish I could have plenty liquid yeast availabe, so I could be pissed too...<br /><br />That was just for a little fun.<br /><br />regards!Marco Aurélio Piacentinihttps://www.blogger.com/profile/15655035684263205938noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-57131810964800816722011-01-10T19:46:20.996-05:002011-01-10T19:46:20.996-05:00I made a Bohemian 12 degree pale lager recently an...I made a Bohemian 12 degree pale lager recently and also had a yeast fail. My fresh Wyeast smack pack never swelled. I think it was Wy2001 but neglected to write it down. I pitched anyway but didn't see any signs of fermentation so I picked up a vial of WLP802, which thankfully took right off. <br /><br />I did get ahold of that Floor Malted Bohemian Pils and triple decocted it. I have to highly recommend it.Timhttps://www.blogger.com/profile/10751047204234528085noreply@blogger.com