Aces High
Well-Known Member
- Joined
- 30/9/10
- Messages
- 311
- Reaction score
- 50
My current larger was just doomed not to follow plan and its gone wayward at every turn. So now I need some advice on what should happen. This is the first true larger ive attempted, mainly because there is never enough full kegs to wait a month for a fermenting beer.
So, I made the larger very basic, almost completely pilsner grain. I'd grabbed a wyeast czech pilsner smack pack and was about to pour it into the starter when i realised that it was actually a 2308 Munich larger pack...damn you wyeast for making every packet look the same (shakes fist in the direction of wyeast)... Ok, its not what I was going for, but it could be worse, it might bring out a bit of malt flavor, so I chuck it in anyway.
I chuck the starter in the main batch, set the fridge to 12 and off she goes...well actually nothing happens for a couple of days, then finally a krausen. This goes on for a week, then I go for a holiday to bali, come back yesterday and find that the frige wasn't completely closed. Its just a touch open, so the things been at the mercy of the Perth weather for 8 days. It was showing 16 degrees on the day I got home and realised. Who knows what temps it has been in the mean time.
I took a reading and its down to 1012, but tastes quite clean, Im not sure its exactly crisp, but it tastes pretty good and doesnt seem to have any off flavors.
So my question is, would it benefit from a couple more weeks at 12 degrees or are its largering days over and it might as well just keg it from here?
So, I made the larger very basic, almost completely pilsner grain. I'd grabbed a wyeast czech pilsner smack pack and was about to pour it into the starter when i realised that it was actually a 2308 Munich larger pack...damn you wyeast for making every packet look the same (shakes fist in the direction of wyeast)... Ok, its not what I was going for, but it could be worse, it might bring out a bit of malt flavor, so I chuck it in anyway.
I chuck the starter in the main batch, set the fridge to 12 and off she goes...well actually nothing happens for a couple of days, then finally a krausen. This goes on for a week, then I go for a holiday to bali, come back yesterday and find that the frige wasn't completely closed. Its just a touch open, so the things been at the mercy of the Perth weather for 8 days. It was showing 16 degrees on the day I got home and realised. Who knows what temps it has been in the mean time.
I took a reading and its down to 1012, but tastes quite clean, Im not sure its exactly crisp, but it tastes pretty good and doesnt seem to have any off flavors.
So my question is, would it benefit from a couple more weeks at 12 degrees or are its largering days over and it might as well just keg it from here?