What’s Brewin’?

dannyboy58 2019-10-24 14:21:52 UTC #964

6.2 pH? hmmm....it's your beer haha...I'm sure I drank a few mashed at higher pH before I started treating my water.

sneezles61 2019-10-24 21:50:07 UTC #965

I apologize... I meant ABV.... Sneezles61

dannyboy58 2019-10-24 23:58:55 UTC #966

carry on then...apology not accepted .

sneezles61 2019-10-28 10:20:40 UTC #967

Didn't brew... Put the yeast back in the fridge Saturday morning.... Too much to git done before winter sets in.... I'm ready tho....
This coming W/E... My slate is clean... Sneezles61

dannyboy58 2019-10-30 20:00:41 UTC #968

The first keg of my Marzen/Ofest was fantastic. My cousin had an Oktoberfest party and I took a couple gallons. It was a big hit. So the first keg kicked pretty quickly after that. I put the second keg on and....ugh....WT...

It's tart, sour, odd off flavor, cloudy and doesn't hold carb well. Bummer. The second 5 gallons stayed in the fermenter about a month longer than the first but this doesn't taste like oxidation and the color is fine...maybe the bucket wasn't well sanitized... Now I'm annoyed...no more marzen...

WMNoob 2019-10-30 20:08:15 UTC #969

Brewed another wild hop blonde and a rye. Really weird how dark the rye came out, almost red. I know rye tends to give some red but this was way past that. I used a different LHBS and the grain looked right but maybe something was labeled wrong?

sneezles61 2019-10-30 21:19:10 UTC #970

Say that word autolysis.... Crap, I can't even spell it....
Noob, did you boil it a bit stronger? I think I'm coming to the conclusion that the mallard reaction with rye is at a lower temp.... Scorched a bit so it darkened... My theory and I'm sticking to it... Sneezles61

squeegeethree 2019-10-30 21:55:16 UTC #971

I don't believe it could be autolysis. One month extra in a 5g batch with an expert brewer? Sounds like a Brett exposure except the cloudy color.

brew_cat 2019-10-30 21:56:27 UTC #972

That's funny I had a tartness to mine as well. What yeast did you use?

dannyboy58 2019-10-30 22:12:03 UTC #973

yea it's not autolysis.

dannyboy58 2019-10-30 22:15:58 UTC #974

wy2206 Bavarian Lager. Four month old slurry from a schwarzbier I brewed in Dec 18. 2L starter split to 2 5 gal batches of Marzen. I doubt it's the yeast since one keg was really good.

I'm looking at fermenter or keg sanitation as culprit. Seemed fine when I racked it to the keg.

WMNoob 2019-10-30 23:41:44 UTC #975

I don’t think Mailliard because it mashed darker. Wort tasted good BTW. It was weird but it’ll be beer.

brew_cat 2019-10-30 23:53:44 UTC #976

Interesting I used Bavarian lager slurry also

dannyboy58 2019-10-31 00:18:35 UTC #977

I've used it many many times thru many generations with no issue.

brew_cat 2019-10-31 00:45:42 UTC #978

Same here. Coincidence I guess

dannyboy58 2019-10-31 16:11:49 UTC #979

I guess...I looked back in my notes regarding this yeast. It was only 3rd gen. I had purchased a new pack and made a starter for my schwarzbier in December, then used it for pilsner in early February and split the cake for the Marzen.

brew_cat 2019-10-31 19:54:09 UTC #980

I'll be dumping all my yeast and start with fresh this brew season

dannyboy58 2019-10-31 21:17:55 UTC #981

Just went through my recent lager notes to see if I used that yeast again. I did not use it after that. If I recall it's one of the yeasts that was involved in my freezing incident so I bought a new pack for my September Pilsner which I'm drinking "young" right now. Man it's good.

brew_cat 2019-10-31 21:28:09 UTC #982

Well I'll have time to brew next week. I have grains portioned out for a WIPA I was going to sour but maybe just do it straight up. Also grain portioned out my Game Day Alt which I may do as a lager. I have a pound of Huel Melon hops I wanted to get into

sneezles61 2019-11-02 11:47:58 UTC #983

Another brew W/E thwarted... This is getting really old.... Sneezles61