What are you brewing?

Replies to This Discussion

Permalink Reply by Reviled on July 16, 2010 at 4:46pm

That hopping schedule looks horrendously similair to the one I brewed on Monday, a few pages back - Should turn out pretty tasty Matt, theres no turning back after brewing a good USIPA ;o)

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Permalink Reply by MartinW on July 16, 2010 at 8:04pm

Hi all,

Dipping a toe into the lager world after only doing ales for a long time. It seemed like the appropriate thing to do with the current weather.
Aiming at a munich helles

1.050, 20 IBU

90% Global pils
10% Global munich
Mashed 67c
90 min boil

Green bullet at 60 mins to 20 IBU
Saflager 34/70 now sitting at 10c

Not really sure what to expect with this, but high hopes that something drinkable will result.

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Permalink Reply by jt on July 16, 2010 at 9:21pm

Got a 34/70 lager in the garage at the moment, fermenting 10-12c, quite pleased with the yeast. had a hydro sample couple of nights ago and it was quite clean. Repitching some slurry from it on another lager on Sunday

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Permalink Reply by James P on July 16, 2010 at 10:14pm

Just harvested my last lager with W34/70, it's a great lager / pils yeast if you can't be bothered with liquids.

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Permalink Reply by JackoNZ on July 16, 2010 at 10:51pm

Another W34/70 lover here. Got an Oktoberfest sitting in the keg carbing up that was fermented with it and planning a Schwarzbier with it next. Just out of interest what kind of attenuation do you guys get with it? I'm hitting around 72% which is a bit below the 73-77% I've read a few times elsewhere.

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Permalink Reply by jt on July 17, 2010 at 7:33am

attenuation

1.040 to 1.010 when I checked the other night - I'll have another taste hydrometer sample this arvo

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Permalink Reply by jt on July 17, 2010 at 7:23pm

W34/70 attenuation

1.040 to 1.008

Racked and added hops after the taste hydrometer sample this arvo

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Permalink Reply by JackoNZ on July 17, 2010 at 8:17pm

80% attenuation, impressive stuff jt.What's the grain bill on that Lager, is it mostly Pils malt? I wonder if my Oktoberfests don't drop as much because of the Munich addition? The two I have done have had 30-40% Munich. I had a Munich Dunkel which was 95% Munich and only got 62%! None have tasted overly sweet so maybe they are finishing where they are supposed to.

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Permalink Reply by jt on July 17, 2010 at 8:30pm

86% Malturop
10% Weyermann Munich I
4% Caramalt

Mash probably too high at 67 but I think I lost a lot over the hour.
Pitched 1gm per litre and fermented at 10-12C from last Saturday week to Wednesday when it came upto 17 to 18 and then 17 when I racked it today.

Temperature control's pretty erratic here ..

cheers, jt

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Permalink Reply by jt on July 18, 2010 at 8:29am

91% Malturop
5% Weyermann Munich I
4% Caramalt

Motueka and cascade

With the 34/70 slurry saved from yesterday - as per Jokings post at one stage. Got more good slurry than I need but that's only good.
Off to check Mr malty next !

First drainings in the boiler

Permalink Reply by JackoNZ on July 29, 2010 at 6:38pm

After raving about how good 34/70 yeast is I've now got a Schwarz sitting in the fermenter since Monday and hasn't moved a single point! That's only 3 days but still, I'd expect something. I do have positive pressure in the airlock and what looks like signs of some krausen on the top (viewed from the outside). Any thoughts? Is it rooted, should I wait it out another day or so. I've done the swirl and raise temp from 10 to 11 to help but not holding my breath.

Permalink Reply by Mike Neilson on July 29, 2010 at 6:55pm

You got a ph meter Jacko?

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