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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  First lager mess up? ("Robert M. Opalko")
  Mill gap (Matt)


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Date: Mon, 20 Apr 2009 08:36:23 -0500
From: "Robert M. Opalko" <opalko at oxfordms.net>
Subject: First lager mess up?

For a number of reasons, I had to put together my first lager hastily 
this weekend.  Too hastily, I guess.  For some reason (I thought I read 
this in one of Miller's books, but I can't find it now) I thought it was 
ok to pitch the lager at "normal" temps, which for me, is about 62F. 
Then, cool it down in the fridge over a period of time to the 
recommended temps for that yeast strain (Munich 2308).  So I put it in 
the fridge after aerating, started chilling it down last night.  This 
morning it's about 54F and bub-bub-bubbling away.

But I've since read that doing it this way instead of pitching at the 
yeast fermenting temp. can cause off-flavors.  Did I mess this this 
first lager up big time?

Cheers


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Date: Mon, 20 Apr 2009 07:18:48 -0700 (PDT)
From: Matt <baumssl27 at yahoo.com>
Subject: Mill gap


If your efficiency and runoff are repeatable, it sounds
like you should be able to simply leave out 1.25 G of
sparge water (maybe just 1 G, to be safe) and instead
add it to the boil kettle after the sparge is over.  No?

Matt



      


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