| Author |
Message |
    
Richard Shaffer (64.35.155.194)
| | Posted on Friday, March 19, 2004 - 06:05 pm: | 
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Hey now, I've had my Pils in my lagering freezer for 6 weeks and want to bottle it this weekend. Should I use an appropriate amount of corn sugar and just mix it in or should I use that with a bit of yeast. I used Wyeast Chech Pils and have been lagering at approx. 33 deg. |
Doug Pescatore (141.232.1.10)
| | Posted on Friday, March 19, 2004 - 06:13 pm: |
|
Richard,
I believe there will be enough yeast alive to carb up the beer. I will be bottling my first pils with this yeast this weekend. The early tastings have blown away saflager-23. I am going to throw my 3rd batch on the yeast cake this weekend and don't intend to stop until it become difficult to maintain lager fermentation temps in my chamber.
-Doug |
Denny Conn (63.114.138.2)
| | Posted on Friday, March 19, 2004 - 06:16 pm: |
|
Richard, one thing to remember is that cold beer holds much more residual CO2 than warmer beer. Be sure to take that into account when figuring how much priming to use. |
Doug Pescatore (141.232.1.10)
| | Posted on Friday, March 19, 2004 - 06:24 pm: |
|
DC, Don't we loose a portion of the CO2 when we warm it up for the diectly(sp?) rest? |
fob (24.208.97.245)
| | Posted on Friday, March 19, 2004 - 06:25 pm: |
|
Denny has a good point. My first lager a few years ago was a Dortmunder that turned out good, but was way over carbonated. Promash is good for figuring out the correct amount of primings. |
Denny Conn (63.114.138.2)
| | Posted on Friday, March 19, 2004 - 06:27 pm: |
|
Yeah, you do Doug, but not all of it by any means. Then you cool it back down for lagering. |
chumley (65.102.120.129)
| | Posted on Friday, March 19, 2004 - 07:06 pm: |
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Trial and error over the years has led me to believe that the amount of priming sugar to use for a 33°F lager is about halfway between the amount the Recipator tells me to use, and the 5 oz./5 gallon amount that I normally use.
So for Richard's case, picking the medium number of 2.4 volumes of CO2, the Recipator calculates that 5 gallons of Czech pils at 33°F requires 1.95 oz. of corn sugar. So, I would add 3.5 oz.
This works for me. YMMV. |
fob (199.184.119.58)
| | Posted on Friday, March 19, 2004 - 07:46 pm: |
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3.5 oz. sounds about right. I use the temp of primary fermentation in the promash calc, not the lagering temperature. I figure there is not a lot of CO2 production during lagering, the residual CO2 was produced and dissolved during the active fermentation. |
Richard Shaffer (64.35.155.194)
| | Posted on Saturday, March 20, 2004 - 03:23 pm: |
|
I kegged 5 gals. and have 7 gals. to bottle. My first glass of Czech pils from the keg is awesome. My family thinks I'm a little over the edge when I keep holding up my pilsner glass up to the light with a big grin on my face. Almost a religious experience. Richard. |
Shane Mock (68.54.11.214)
| | Posted on Friday, March 26, 2004 - 03:04 am: |
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Yes it is! I have gotten very clear Czech pilsners by lagering in my smooth-sided 6 gallon carboy instead of my 5 gallon ribbed carboy, which I've noticed allows some yeast and stuff to hang in the ribs, only to be recirculated when racked. The smooth-sided 6 gallon carboy has eliminated this problem, and given me very clear beer!! There is something about that very dark gold color of a Czech pils, more so than other light-colored beers. |
Brews and Views Archive 2004