Recent content by Trapdoor

Been working my way through the Tiny Rebel advent calendar. Their cryo hop triple NEIPA was goddamn near perfect. But last night I tried my rochefort clone. Lots of rich date and raisin flavours up front with a chocolatey aftertaste. Dangerously drinkable for a 10% beer.

Wyeast 1762 the rochefort strain.

5kg pilsner 5kg pale malt 500g light crystal 300g special B 300g chocolate 500g dark candi sugar (boil) 28 IBU styrian goldings targeting a BU/GU ratio of 0.3 Measured OG 1.096

Not today but at the weekend: 25 litres of Rochefort 10 clone. 4 day lag.... But finally today I have beautiful foamy activity on the surface and characteristic booze smell. I know it's a big beer but my anxiety on this brewday has been unreal. I used 3 smack packs of wyeast, none of which...

If money was no object would you get a 3 vessel electric RIMS/HERMS setup or a Brewtools all in one system and why?

Brew_Dave you dont happen to live in Gosport do you?

I tried this recipe with cold fermented kveik last year. Didnt taste like a lager at all, bizarrely it tasted almost exactly like a pint of Otter ale with just a hint of orange. Not bad, but definitely not the pseudo-lager I was going for. I will try this style again with 34/70, although...

The weather is still cold so it's lager season for me. Let's hear about the best Germanic-style bottom fermented beers you've made! Got any good Vienna, Marzen or Bock recipes?

Wiehanstephaner 34/70 lager. Helles-ish flavour with plenty of aroma Saaz. Very sessionable, even if it's a bit green, 3 weeks grain to glass.

Yeah for sure dont worry too much about it. I cold crash in the primary FV all teh time and never have any problems with it.

Generally by the point you cold crash most of the yeast has finished doing it's job. It's converted as much of the sugar to alcohol as it wants to. Then it tends to slowly drop out of suspension over time. You can cold crash at this point but because the yeast isn't doing anything it shouldn't...

Yeah. After 7 days at 14-16 degrees I would be surprised if you hadnt reached final gravity by then. I wouldnt bother raising the temperature at all after final gravity, but if you want to you could increase to 20degrees. Just make sure not to raise the temp by more than 1.5C every 24 hours. So...

I think if you use a Kolsch yeast you end up making a Kolsch and not a lager. Kolsch is very close to a lager like profile, in fact I think it's the closest profile of any top fermenting yeast but it still doesnt quite taste the same as a bottom fermenting lager. Its maybe my favourite german...

I like a good dose of Saaz for aroma. If you do a late addition just before flameout and another during whirlpool it works really well. I think I would worry about biotransformation and interaction with the yeast if it were actually dry hopped.

I tried this last summer as well, distinctly ale like results even when over pitched at cool temperatures. Quite nice but not anywhere close to a lager. 34/70 however is very lager like even at 18-20C. It's slow but pretty much foolproof for getting the style right.