WillBrewing up a batch of Kölsch-inspired ale, right now!
Usually, I let the wort cool down on its own (which takes forever). For this batch, I am doing an ice bath to speed it up a little. It felt very strange carrying the wort outdoors. (Though, I will eventually be doing most of my brewing outdoors.)
There's one new variable I discovered -- bugs.
Has this ever happened to you? I pitched the yeast yesterday. This morning, there is a Kräusen but it is thick on part of the beer's surface but almost non-existent on the other part of the surface.
Brudi Bräu@scandigonian Yes, I had some fermentations with a slow start that looked like that. I wouldn't worry and give it a little more time. You'll probably check again tomorrow, right?
@brudibrau
"You'll probably check again tomorrow, right?"
Oh, yes! I tend to check kräusens several times a day just because I love looking at them.
Thanks!
Carsten@scandigonian @brudibrau It's a left wing yeast, the yeast America needs!
This country has definitely been contaminated with that far-right yeast. Hopefully, we can save this batch and don't have to start over.😬
@scandigonian well, if you ask the French they think it's a little funny that you're still on your first constitution. They're at 5 and probably gearing up for a sixth sometime in the next decade.
@CarstenBoll
At minimum, we need a few big tweaks.
It astounds me how seldom any tweaks happen, at all. The last serious attempt was the Equal Rights Amendment in the 1970s.
A fresh batch of Kölsch-inspired ale that was just racked from an open fermentor. 😀
#Kölsch
#OpenFermentation
#RetroBrewing
#homebrewing
#UpperWillamette
Mute Dog Brewing@scandigonian looks good!
@Mutedog
Thanks! I'm excited to see if cooling down the wort a lot more (than in the past) before pitching the yeast will decrease the apple-like esters. Also, I cranked up the flavor hops (Mt.Hood) just a bit.
Thanks! I'm excited to see if cooling down the wort a lot more (than in the past) before pitching the yeast will decrease the apple-like esters. Also, I cranked up the flavor hops (Mt.Hood) just a bit.
@scandigonian that should hopefully help. you might want to take a look at this: https://brewingscience.com/acetaldehyde-in-beer-understanding-its-role-and-how-to-minimize-it/
@scandigonian stirring the wort and the cold water will help speed up this process (and hopefully deter bug infiltration).
@Mutedog
I did stir the cold water but was hesitant to lift the lid over the bucket of wort because of the bugs. The wort cooled down quite a bit faster than in the past (when I did nothing).
What prompted me to do this is I tend to pitch the yeast when the wort temperature is fairly high (30 to 35C, Nottingham's rehydration range). The last batch of Kölsch I did had a fairly strong green apple-like taste. So now, I'm not going to pitch the yeast until it's around 20C.
@scandigonian that's probably a good idea. Or just use kveik ;)