Goose
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- Joined
- 6/7/05
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Hi guys,
I just came across your forum, hope you dont mind if I drop in. I'm an Australian living in Singapore, been brewing kits now for the last 6 months or so and have recently graduated to all DME recipes and just put down my first very partial grain. Am trying to make something that resembles a Pilsner. Recipe looks like this:
DME 6 lb
MaltoDex 4 oz
400g Carapil Grains (partial mash)
Galena Hops 2Oz (1 hour boil)
Hallertau Hops 2Oz (1 ox for 30 mins, 1/2 oz for 15 min, 1/2 oz for 3 mins and all these go in with primary after boil)
Saaz Hops 12 g Dry Hopping in secondary
As you can imagine the problem here is a perpetual ambient temperature of 27-30 deg c 24 x 7. There are local solutions to cooling of standard carboy fermenters in custom made insulated boxes that allow you to ferment down to 15 deg C which is probably just ok for a lager, but unless u have the room for a modified freezer "lagering" at just above freezing temperature post fermentation is impossible.
I've only just been educated on the merits of racking and dry hopping (before it was just straight into the bottle from the primary ) but the latter process (ie in the secondary) has to be at ambient for me right now.
So what do u reckon peoples... fermentation at 15 deg C in primary till complete, then rack to secondary and leave for a week to 10 days at ambient (with some hops) to condition. Call it an extended diacetyl rest ? :blink: but re-cooling back down below 10 deg C is not an option for me...
and no, I dont want to stick to ales, thanks....
So what am I going to end up with doing it this way ? surely got to be better than just bottling after primary fermentation and waiting for it to condition....
Also, any comments on the amount of hops I am running with here.. ? This baby is still in primary so a bit too early to taste test.
I just came across your forum, hope you dont mind if I drop in. I'm an Australian living in Singapore, been brewing kits now for the last 6 months or so and have recently graduated to all DME recipes and just put down my first very partial grain. Am trying to make something that resembles a Pilsner. Recipe looks like this:
DME 6 lb
MaltoDex 4 oz
400g Carapil Grains (partial mash)
Galena Hops 2Oz (1 hour boil)
Hallertau Hops 2Oz (1 ox for 30 mins, 1/2 oz for 15 min, 1/2 oz for 3 mins and all these go in with primary after boil)
Saaz Hops 12 g Dry Hopping in secondary
As you can imagine the problem here is a perpetual ambient temperature of 27-30 deg c 24 x 7. There are local solutions to cooling of standard carboy fermenters in custom made insulated boxes that allow you to ferment down to 15 deg C which is probably just ok for a lager, but unless u have the room for a modified freezer "lagering" at just above freezing temperature post fermentation is impossible.
I've only just been educated on the merits of racking and dry hopping (before it was just straight into the bottle from the primary ) but the latter process (ie in the secondary) has to be at ambient for me right now.
So what do u reckon peoples... fermentation at 15 deg C in primary till complete, then rack to secondary and leave for a week to 10 days at ambient (with some hops) to condition. Call it an extended diacetyl rest ? :blink: but re-cooling back down below 10 deg C is not an option for me...
and no, I dont want to stick to ales, thanks....
So what am I going to end up with doing it this way ? surely got to be better than just bottling after primary fermentation and waiting for it to condition....
Also, any comments on the amount of hops I am running with here.. ? This baby is still in primary so a bit too early to taste test.