![]() The yeast that I used (Wyeast Roeselare Blend) smelled amazing, as it has “Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture”, which produces a beer with a “complex, earthy profile and a distinctive pie cherry sourness.” This is the first sour beer I have made, and I am a huge fan of sour beers, so hopefully it turns out well. The decoction mash step went well, so I’ll be trying that again for my german style beers.Īfter all was said and done, I completed the brew day just in time and 12 hours later it was actively fermenting!īrewed up a new style today: Oud Bruin (translates to “Old Brown”) which is a sour ale. I scaled down the grain by weighing out the amount of mixed crushed grains I needed to hit my desired gravity. I also had way too much grain to start with because the recipe I was using was for a partigyle mash, which I knew I didn’t have time for. I forgot to put the hops in the mash until about the last 5 minutes. ![]() Overall the brewday was not the smoothest, probably due to me rushing as well as having some new brew steps that I hadnt tried before. I was under a tight time crunch due to commitments at 2pm, so I got an early start. It also involved mash hopping and a decoction mash, both of which I had not done before. This beer style also has an odd Brewday flow, because it was a no boil. They said to pitch the german ale yeast forst, then once primary fermentation finished to pitch the lacto.Ī couple days before brew day, I made a starter for the german yeast. I took their advice and made a 1L starter for the lacto 2 weeks before brew day. The major debate is when and how to pitch the yeast and lacto. When I went to the local homebrew shop and mentioned I was thinking of brewing a Berliner Weisse, just about everyone working at the shop stopped what they were doing and told me the way they brewed it… All of which varied. Berliner Weisse is a pretty complex beer because it involves not only normal ale yeast but lactobacillus, which gives thee beer a tart flavor. Now all I have to do is click “Start myBrew” and everything starts up! Berliner Weisse Brew DayĪs I continue to work off the list of brewing all BJCP beer styles, I’m starting to get into the sour and wild yeast beers. To solve this I made a launcher program that starts automatically when the Pi is powered on. ![]() I had a shell script that would launch everything, but it still took extra clicking that slowed down starting brewing. Up until now, starting up the software was a bit clunky. Mounted TV to wall, adjusted table height to 29″ for optimal height.Īfter getting the new setup finished, I updated my brewing software a bit too. This is the old brew setup, not the most convenient due to the height of the HLT Bringing the HLT down will reduce the amount of reaching high to attach quick disconnects and should make the pump happier since it doesn’t need to pump so high. ![]() Now that I have a pump, I can go to a single tier setup. The previous layout had the HLT up high from back when I was relying on gravity to transfer water and wort. I decided to overhaul the layout of my brewing space recently to make it a bit more ergonomic. ![]()
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