Check out ingredients too. Like kveik yeast that ferments at 90-100 F, allowing people to brew without electrical chillers. Still to be found for use today, NB calls their strain "Lutra".
Or alternates to hops and how they tied to the Catholic Church and the Protestant Reformation.
It was built 100 yers after lager brewing proces and ~500 years after hops usage. 200 years ago or so the brewing process became more industrialized, this brewery was modernized multiple times and was in use until 1977.
In about 200 years it basically didn't changed. But these really old technologies and history is interesting too, you just refer to something at least 100 years off of what I refer to in my post.
I hope that I will visit National museum of brewing technology this fall, they have loads of instruments, machinery and stuff from 19th and early 20th century when they really experimented with the process. In my opinion it is most interesting part of industrial brewing history.
Never changed anything. Visited castles in UK. Saw how they did it, and yeah, you get it 95% right very quickly, and there isn’t much left to improve upon.
It is wicked cool to see that yeah if I’m ever trapped in the past, at least I’ll be okay brewing
This is what we’ve got. I have no experience regarding what the style is supposed to be like, but it’s a really great beer with a fine balance between sweet and bitter components, excellent full mouthfeel and a decent amount of carbonation. It’s somewhat close to a Märzen, with a little less body I’d say. All in all, not too shabby for my first lager ever and the less ideal temperatures. W34/70 lives up to its reputation.
The head collapses quite quickly, which makes the beer go stale rather quickly as well, but it mostly doesn’t live long enough once I have it in my glass anyway. 🤤
So this is how we ended up. It’s a little thin as expected, but drinkable. Also it has become a little sweeter than anticipated, with some hop coming through. Had a commercial Kellerbier the other day and it was like this "done right". Head is obviously good, its stability Ok.
All in all, it works surprisingly well as a summer beer.
The secondary fermentation stalled as well, I had to shake the keg seriously in order for the yeast to carbonate and consume the priming sugar. So maybe my yeast just was a little weak to begin with.
I had made a starter (took a mason jar of wort after the boil, chilled it and pitched my yeast into it while the rest of the wort chilled overnight) and it went off really quickly, I had the impression it was all well.
But hell, maybe it really dropped out of solution faster than I thought. It's somewhat clear (the stuff on the glass is co2 bubbles), even though I'm neither filtering nor storing it cool and only take from the keg what I'm about to drink that evening and put that in a fridge.
It may be bad storage on distribution site or something you can't affect. You just can't recognize it if you don't do it every day, even in industrial setting you can notice it after few days so don't think about it that much. You probably got bad batch of yeasts, it happens, I do the same thing and usually it is ok.
The dropping out of beer characteristics of yeasts is attribute after they die so you could get less vital batch or something it doesn't say much.
For storing in fridge it is usually enough at about 5°C the yeasts settle down and you don't need filtration or pasteurization for getting clean long lasting beer (when you store it correctly).
So tldr of your issue is probably combination of bad measurements and bad batch of yeasts, shit happens, and good luck on next try - you probably didn't do anything wrong.
It is so interesting to me the uses of "leftovers" or byproducts of brewing.
From our brewery ve give the yeasts away to somebody who makes cosmetic products from them (but not too often usually it ends up dumped in sewer). And used up malt ends up as animal feed loads of people want it for chickens, sheeps, goats, cows you name it.
I consume these byproducts when they go though some animal :-)
Sometimes we get some chicken (3,5 kg or so large from small farm not the 1kg ones), and few months ago I got whole lamb.
It's been a good 3 hours. I used the facilities and everything is/was functioning as normal. My kid had a tiny test piece too (I'm a bad parent, he thinks it was ham). I shall report back on this wonderful meatless journey tomorrow. For veganism everybody!!!!
I downvoted you for lying to your child. What possible excuse is there for that? You should be excited about trying a new thing and showing them that trying new things is still a thing even for grownups. That was cowardly and I am ashamed for you.
Well. I had one of the two pieces. I over salted it and the thing was in really strong vinegar for a while so I hope I am alive tomorrow.
It's a texture to get used to. It's like what I imagined snails and clams would taste like. Like really thick egg. It's got a sweet but vinegary taste. I think next time I'm going to wash the vinegar out first. My brain wasn't thinking. But probably just a light wash. The vinegary taste is not that bad.
I just tasted a little bit of the side and wow 🤯. It's like really vinaigretted clam. The texture is like well cooked clam. It has no stringiness to the texture like soft chicken meat. It's more of an easy chew bubble gum meat taste.
I'm going to keep frying it until it's a little more well done. The goal is to make a couple of burgers with it.
So far as I am cooking it right now, I can see that if all the water evaporates, it gets these really white spots. As soon as I add a little water or flip it, the white spots get purple again. Like a heat indicator system.
One of the first few brews on the system I was helping to get started (and teach about brewing new guy) ended with boil off of about 1/4 of the volume. We then discovered that it had lower settings - 2000 wats was too much.
You should be able to get a bit more volume if you transfer using the pump instead of the spigot. Not a whole lot but makes a difference on the lower volume brews. You can even tilt it a bit toward the pump inlet to get the last little bit out.
You can dump the oxidized portion, or add some vinegar mother and try to make it into wine vinegar. I'd just let that stuff go and enjoy the bottles that turned out well.
Homebrewing - Beer, Mead, Wine, Cider
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