I couldn’t treat all the water at the outset (no container big enough for 85l), so in the spirit of no compromise I did my usual thing for brew 1) and held back some mineral water for brew 2.Ĥ) I didn’t know what to expect extraction wise from the partigyle. I figured I would not compromise the full brew and wing the LA one since it was already an afront to Bacchus.ģ) water wise mine’s pretty hard so for pale styles I cut mine with mineral water but still use AML (and campen). For some reason I thought I could no sparge original brew (I.e mash with all liquor) since it’s a lower strength beer so has less grain. Here follows the problems/observations I encountered:-ġ) my actual grist for the sour was 60/40 pilsner/wheat (with some rice hulls), not 70/30 pale MO and wheat as I had thought when I ordered EKG and The Firm yeast from CML in the week.Ģ) Sparge capacity, my original grist/recipe called for 60l of water total so I couldn’t no-sparge and didn’t have capacity to heat and store enough sparge for both. It will be a longer brew day of course so whether it’s worth it is up for debate but I guess time will tell.ĭue to the overwhelming response to this post I decided to go ahead with my plan to partigyle a Low Alcohol (LA) after this weekends brew. That’s about the extent of my thought process, prolly missing plenty. I suspect I want to keep bittering pretty low since but haven’t really formulated a plan so any ideas welcome. The last big question mark is hopping rates and additions. Obviously using pressure is an option although that wasn’t part of my previous process using that fermenter (just spunding at the end).Īlso I suspect I’ll be pulling too much out to make 20 litres of something sub 1.010, expect I’ll need to do some on the fly adjustments and dilutions. The yeast is a big question mark for me, no idea if having so little work to do gives me more leeway in terms of temp and off flavours? Any recommendations of experience of that would be very welcome. Not sure kviek is optimal for LA though since it’s supposedly needs more nutrients for lower strength regular beers. ![]() Before the ferm fridge I used a lot of kviek and pitched warm, wrapped it up and let it do its thing inside. My ferm fridge will be occupied by the main brew so my second fermenter is a 30l snubnose and that’ll have no temp control. I’ll be ending up with 42l in the fermenter so probably more leftover grist than I need. I’m using a brewdevil (70l) and my original grist is (from memory) 70/30 pilsner and wheat malt, the base for a sour (Philly sour) I plan to split and add different fruits too. Im not that stressed about going over 0.5% abv since it’s for me but in order to compare to commercial examples it would be good to get to that ball park. One concern is people say that sparging below 1.010 can lead to extracting tannins and to be LA you probably want to be between 1.005-1.010. The basic gist of the video is just to do a normal mash and sparge to full volume on the first beer and then sparge further to collect whatever you get. They’re never quite right though and for some reason I resent the cost, which I appreciate is a reflection the processes aren’t dissimilar to making regular beer. ![]() Inspired by a claw hammer videoĭid dry Jan this year and developed a bit of a taste for LA beers which previously i’ve never enjoyed. Thinking of trying to get a low alcohol (LA) beer on tap by partigyling my next brew.
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