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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through January 25, 2007 * Getting a schwarzbier to finish < Previous Next >

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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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I brewed a schwarzbier on Christmas day for the first time. I had a nice big starter of WL833 and fermented relatively cool at 48F. 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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.