I've had some 2nd generation Imperial Kveiking yeast cakes taking refuge in the keezer since mid-2020. I figured I'd warm them up, feed them, and see if they come back to life in the incubator. I'll do some yeast viability/vitality testing to see how lively these old yeasties are after 9 months. 03.20.2021 (+1): After 24hrs on the stir plate I cold crashed the 1 Liter starter and stowed it away in the keezer. 04.03.2021 (+15): Stepped up the Kviek yeast slurry into a 2 Liter starter. 200g DME for 2000mL H2O Ready to go back into the incubator for another 24hrs.
0 Comments
The first voyage for this new CF5 is the Iron Liberty Lager-ish. This was planned to be the first of several brews in the month of January as well as the kickoff for the BJCP Project...but life happens. I used up some old Hallertauer and Northern Brewer hops I had in the keezer for this brew and relied on a couple of smack packs of Wyeast 2007. The original recipe I had created called for a 2L starter of SafLager W-34/70 and a pure hop charge of Hallertauer, however this wasn't feasible with my timeline. BJCP Style: 1B - American Lager BJCP: "A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink." Brewday 03.07.2021 Recipe: >>> Fermentation Statistics <<< Full Tilt Report/Chart 03.15.2021 (+8): For reasons that I've yet to figure out my Tilt hydrometer stopped functioning on the 9th so I'm taking manual gravity readings for the remainder of this ferment. I pulled a 250 mL sample and tested it with my hydrometer (1.020 SG (1.019 temp corrected). I also gave the sample a taste and whoa, diacetyl bomb. I've never tasted a lager mid-ferment and don't think I will again. 03.19.2021 (+12): 250 mL sample, tested it with hydrometer (1.010 SG (1.009 temp corrected). I probably missed the ideal window for a diacetyl rest, but I've bumped up the fermentation temperature from 50F to 65F in hopes of cleaning up all that artificial butter flavor. 03.27.2021 (+20): I dropped the fermentation chamber down to cold crash temps (35F) a few days ago and have closed-transferred into Keg#4 for lagering. Hydrometer is showing about 1.008 which adjusted for temperature is 1.007. 05.26.2021 (+74): After lagering for six weeks I pulled a sample of my first american lager and it was still cloudy so I added two Tbsp of Biofine Clear (silicic acid (SiO2)) and pumped some CO2 through the keg diptube to rouse the beer. I gave the sample a sniff and taste and definitely detected dicetyl. After another month of lagering and clarifying I pulled a second sample and again, detected dicetyl. Sadly this is a dumper, but it looks great in a glass.
|
Jamie WeissHomebrewer, Recognized BJCP Judge, aspiring Certified Cicerone Archives
November 2023
|