faux bopils temp experiment

[Finnagann]

I decided to do a faux bopils kits and bits based off the coopers Brewmaster Pils as I don't have the right malt/hops available to do an all extract attempt and the yeast seems to be forgiving enough that it may just turn out w/o proper lager temps.

My temp control has been a 12-16 inch deep tub filled with water in a cool room. Last night I checked the relative temps of the tub water: ambient: wort temp and thought I'd share in case anyone else is in a similar situation.

The temps were: tub @ 12 C, wort @ 14 C and ambient @ 16 C. Its been a little tricky as we had a big weather swing lately (in the last two weeks its been as high as +8 outside and as low as -30). I think the ambient has stayed within 2 degrees of that 16 either direction. I'm hoping the tub will smooth those changes out enough that the yeast won't get too cranky?

I also tested the SG and had a taste while I was at it, it has a ways to go so is still a bit yeasty and sulferous but has a nice flavour coming along in the background

[Finnagann]

I'm now a couple weeks into "lagering". I've managed to keep the tub water at 4-5 C but the beer temp at the top of the carboy is staying at 11-12 C.

Is this difference from top to bottom going to cause any issues?

[warra48]

I think you'll be OK.

11-12ºC is still well within the range of a good temperature for the yeast, even though it is too warm for proper lagering.

I guess all that will happen is that your beer will condition quicker than if the entire batch was at 4-5ºC.

[Finnagann]

Thanks Warra. I'm a little stressed given the time/energy I have into this one

I'm guessing the quicker conditioning will just mean that it'll be a little less clean than if I could have it working slower? Do you think it will it help that the yeast is bottom fermenting and the bottom is cool?

[warra48]

Thanks Warra. I'm a little stressed given the time/energy I have into this one

I'm guessing the quicker conditioning will just mean that it'll be a little less clean than if I could have it working slower? Do you think it will it help that the yeast is bottom fermenting and the bottom is cool?

It won't necessarily be a little less clean. Without doing side by side batch comparisons, we will never know.
I'd relax and let the beer take care of itself. It will be fine.

Your yeast will keep on doing it's slow job of cleaning up after itself. "Bottom fermenting" is a bit of a misnomer. The yeast works throught the entire batch, although ale yeast prefer to work towards the top of the batch, whereas lager yeast seem to prefer the bottom. In reality, it's hard to pick whether you have an ale or lager yeast just from its behaviour in the fermenter.

When finished a lager yeast will drop out to the bottom. Ale yeasts will also mostly drop out to the bottom, although there are some (and I've experienced this, eg WY1469) where clumps of yeast form on the surface and stay there.

I'd go and have a beer, relax, and contemplate what you have to look forward to.

OT, I'm off to the in-laws for a BBQ lunch. Not taking anything from the wine cellar this time. They'll have to drink either my Hefeweizen or my Bohemian Pilsner. If that's not good enough, they can drink water.

[Finnagann]

Thank you for that deep breath Warra, a good reminder And great comments as well!

As for the inlaws, they sound awfully hard done by Hope you had a great bbq.

Casey

[billybushcook]

(in the last two weeks its been as high as +8 outside and as low as -30).

Ale yeasts will also mostly drop out to the bottom, although there are some (and I've experienced this, eg WY1469) where clumps of yeast form on the surface and stay there.

Safale US-05 is another which regularily does this too Warra.

Mick.

[omnI]

I've noticed oval or egg shaped white clumps in the Wals Pale ale I am just about to bottle. I used Re-cultured Coopers Pale Ale Yeast and was a bit worried it was the start of the dreaded white skin that occurs on some infected brews. Can anyone tell me that this is normal CPA yeast behaviour or should I continue to worry?

Chris

[Bum]

Can't tell you if it is normal but the one time I've had the infection I assume you're talking about it was more spider web-like than eggy clumps.

Maybe throw up a pic so someone can give you a definite answer.

[Finnagann]

And the verdict is... bloody brilliant!! Both the wife and I are enjoying it more than any beer we can recall.

It starts a touch sweet and full, then you get that classic pilsner bite (where does this flavour come from? malt? yeast?) and then very gently comes the bitter- its smooth but very there and hangs just about as long as you'd like it to. And after about half a glass you get a nice body warming. Man I love this beer.
We're tentatively calling it Rhapsody.

I really need to find room for a lager fridge, now spring's coming no more hillbilly ice bottle lager : /

[warra48]

And the verdict is... bloody brilliant!! Both the wife and I are enjoying it more than any beer we can recall.

It starts a touch sweet and full, then you get that classic pilsner bite (where does this flavour come from? malt? yeast?) and then very gently comes the bitter- its smooth but very there and hangs just about as long as you'd like it to. And after about half a glass you get a nice body warming. Man I love this beer.
We're tentatively calling it Rhapsody.

I really need to find room for a lager fridge, now spring's coming no more hillbilly ice bottle lager : /

If the kit used genuine Pils malt, then the malt has a little inherent sweetness, as it is kilned the least of any of the malts.
That would be the sweetness you perceive on first tasting. It's a normal part of a Pils.
The bite is when the hops kick in, combined with some carbonic bite from the relatively high carbonation of the style. Again, that's the way a Pils should be.

Sounds to me you have a success. Well done, and enjoy!

[Finnagann]

And the verdict is... bloody brilliant!! Both the wife and I are enjoying it more than any beer we can recall.

It starts a touch sweet and full, then you get that classic pilsner bite (where does this flavour come from? malt? yeast?) and then very gently comes the bitter- its smooth but very there and hangs just about as long as you'd like it to. And after about half a glass you get a nice body warming. Man I love this beer.
We're tentatively calling it Rhapsody.

I really need to find room for a lager fridge, now spring's coming no more hillbilly ice bottle lager : /

If the kit used genuine Pils malt, then the malt has a little inherent sweetness, as it is kilned the least of any of the malts.
That would be the sweetness you perceive on first tasting. It's a normal part of a Pils.
The bite is when the hops kick in, combined with some carbonic bite from the relatively high carbonation of the style. Again, that's the way a Pils should be.

Sounds to me you have a success. Well done, and enjoy!

There is a particular "bite" that seems to be the defining flavour of pils, as opposed to other lagers, that even the light mass produced swill you get here has a hint of... any idea what I mean?