More Questions for his hollyness

[Ozbrewer]

or for that matter, Doc, Jon, or the Bavarian.....oh and Justin

or realy anyone else that wants to answer....


Im planning a czech pils in the next few weeks with wy2278
as far as the starter goes, the Jamil calculator tells me i want just short of 1 ltr of thin slurry....now i tke it this does not mean 1 ltr of starter wort?, to get this i would need about 3 ltrs of starter wort?????

im also assuming from what has been said on yeast lately that i need to keep it eating and growing , so a feed of wort each day to stop it changing into full on fermentation, is this right?????

what i plan do do with this brew is pitch at about 18 deg c (64 deg seppo) and then get it to 10 deg c (50 deg seppo) pretty quick, i am also only able to get the starter to 64 deg seppo while its growing as the fridge will have a lager fermenting in it at the time, i would like to get it lower but room temp right now is 30 deg c (86) .......

from my history with this yeast it should take about 2 weeks to slow down ferment and then it will get a day for a dicetal rest, and im planning about 18 deg c(64) for 24 hrs, then it will go into the cool-room at work for 2 months at 0 deg c ( 32 seppo)...


what do you guys think .......this is pretty much my old method but im not to sure if im going about it the right way



cheers and ta


OZ

[Guest]

Oz-

Lagers are fun, and a challenge when it comes to patience.

I think pitching at 64F with a 1000ml starter for a 5 gal batch sounds fine, others will disagree, but I will share with you what has worked for me. I recommend that you cool your fermentation temperature within 12 hours after pitch to 50F to limit any potential off flavors from your lager yeast.

As far as length of fermentation, I would say don't touch it for 4 weeks in the primary. Take a hydrometer reading after the 4th week, if you're happy where the gravity is, then keg it, if you think it still has some life, let it go another 1-2weeks.

If its got diacetyl after the 4th week, let it go another 2 weeks, if it still has diacetyl after this amount of time I would guess it is contaminated. A diacetyl rest is not necessary if you are pitching a lot of healthy yeast, or maintaining a controlled fermentation temperature. Leaving your ferment for 4-6 weeks in the primary allows the yeast re-absorb their bi-product after they have fermented your beer. Let your yeast friends hang out for a bit and do their thing, brew another batch in the mean time.

I am brewing a Munich Helles next Monday, and a Pilsner the week after. I will let you know how they go. Drink!

[BrewcasterPlise]

OZ-

Damn Log in...hope the info helps. I am sure you will get a lot of other great information from others.

Do what works best for you, and you will make fine beer.

[Ozbrewer]

thanks jon


as far as the pitching goes, i should be able to get it to 50c within 2-3 hours, but i cant get it that cold from my CFC the tap water here is at 30 deg c right now so i need to pre chill it......


thanks for the info......there are a few rumors going around that you know your shit when it comes to lagers

[jamilz]

Well, Jon has his method, and Dan Gordon and I have the right ... I mean our method.

Just place the wort in the fridge and chill it down to < 50F before you pitch your yeast. Don't pitch warm. Don't ferment warm. You can wait to pitch the yeast until the wort is cool enough.

Make a big starter. For 20 liters, you want a minimum 2 liters of starter wort on a stir plate. You can ferment the starter at room temp, but if you do you should make it several days in advance and let it ferment out completely, chill in the fridge, and pour off the spent wort.

Jon is a great brewer and I've had many of Jon's lagers. Most are very good. Most are better than most homebrewers make. Some are award winners. However, none of them are close to the best I've had. I think fermentation temp and pitching rates are the issue, but Jon doesn't think so.

[seanhagerty]

none of them are close to the best I've had.

Wow!! Jamil just fired a shot at you Jon.

[jamilz]

I hesitated, but then, I had to be honest.

[seanhagerty]

Just to make sure on this, you two are going to be on the net/radio show together arent you?