I kegged a Pale I made as a house beer last week and made it again for the bottle on Friday.
The gravity looked good and the beer started well.
A bit of trub slipped through the strainer when I put the wort in the carboy but, as always, I expect it'll settle out. The color was nice too.
I bottled Eric's Oktoberfest on Monday and saved the Bavarian Lager yeast so I could make the beer again yesterday.
Although I'm not sure how much good it does, I did a decoction. I do this while a low temperature mash step is performed to maximize the starch content of the grain for the main mash.
Some of the wort is drained off and boiled for a few minutes.
The cold weather helped but I did have to pump ice water through the chiller to get the wort to 53.
I pitched the yeast and set the vault to 52. As of this morning there appears to be a nice layer of krausen forming on top of the beer.
This is good given the chilly fermentation temp.
I expect this to be a nice, malty beer with an unmistakably clean lager taste.
And, good beer to you.
Post a Comment