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Little Dipper
Member
Username: Littledipper
Post Number: 152
Registered: 02-2004
Posted From: 69.221.236.60
| | Posted on Saturday, January 13, 2007 - 05:40 pm: | 
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I brewed a schwarzbier on Christmas day for the first time. I had a nice big starter of WL833 and fermented relatively cool at 48°F. Fermentation appeared to have gone well - started within 24 hours and seemed pretty steady.
Earlier this week I took a sample and the gravity was around 1.024, so I steadily raised the temp. over a couple days to where it's at now - 57°. The plan was that bringing it up to 57 would give it a diacetyl rest and it would finish out to where I wanted it - 1.015 or so. However, I was hoping to keg it today for lagering, but the gravity is still up at 1.022.
I have no problem giving it more time, but should I drop the temp down a little lower or stay where I'm at in the upper fifties? Any suggestions on getting it to finish?
By the way, it tastes great - maybe the best tasting beer I've every made - atleast from the samples I've taken.
Thanks. |
Richard Nye
Senior Member
Username: Yeasty_boy
Post Number: 1959
Registered: 01-2004
Posted From: 68.4.202.69
| | Posted on Saturday, January 13, 2007 - 07:11 pm: |
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I say keep it in the mid 50s for another couple of weeks.
What was the grain bill and mash schedule? |
Little Dipper
Member
Username: Littledipper
Post Number: 153
Registered: 02-2004
Posted From: 69.221.236.60
| | Posted on Saturday, January 13, 2007 - 07:42 pm: |
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I made this recipe from Jamil Zainasheff (the Brewing Network):
http://www.beerdujour.com/Recipes/Jamil/The_Jamil_Show_-_Schwarzbier.html
I subbed debittered black for the Carafa because it's what was available to me.
Thanks for the advice. |
Chumley
Senior Member
Username: Chumley
Post Number: 4562
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Monday, January 15, 2007 - 04:42 pm: |
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I like to swirl the carboy around once a day, to re-suspend the yeast to coax them to get chomping on the sugars, and to release some of the CO2 buildup. Try doing that for another week, and measure the gravity again. |
Little Dipper
Member
Username: Littledipper
Post Number: 160
Registered: 02-2004
Posted From: 69.221.236.60
| | Posted on Saturday, January 20, 2007 - 07:59 pm: |
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Well, I did just as Chumley recommended above - swirling every day and keeping the temp. at 57°. However, a week later now, my gravity is exactly where it was last weekend - 1.022. Should I throw in the towel now and keg it, or are there any other things to try? It's quite tasty, I just would like to eek out those last few points if possible. Thanks for any help. |
Ramon A
Junior Member
Username: Ramon
Post Number: 62
Registered: 05-2004
Posted From: 71.128.199.45
| | Posted on Sunday, January 21, 2007 - 01:28 am: |
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Are you allowing the sample to de-gas before measuring? Alot of CO2 will build up in solution when fermenting in the 50's, causing the hydrometer to float.
Just a thought. |
Dave Witt
Advanced Member
Username: Davew
Post Number: 927
Registered: 03-2003
Posted From: 64.53.226.78
| | Posted on Sunday, January 21, 2007 - 05:43 pm: |
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I had a doppelbock stick around 1.050 back before I knew what I was doing. I had racked too early and ended up making a qt starter of the same yeast and adding it at high kraeusen. The beer ended up going down to 1.030, and after lagering it was excellent. I've also kraeusened a couple batches after racking, when the next batch is at hi kraeusen, using a qt or so of the fermenting beer. These batches were some of the best I've brewed. I'd say try kraeusening. |
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