eestisiin
Active Member
- Joined
- Sep 6, 2021
- Messages
- 25
- Reaction score
- 11
Hi guys, I'm banging my head against the wall here as I'm now chugging down another 18 liters of **** beer to punish myself.
So long story short, made a real simple pilsner, at least I thought it was simple
Recipe:
3.77kg Pilsen Malt
280g Best Munich Malt Dark
67c Mash for 60 minutes
78c Mash Out for 10 minutes
18l of mash water
Sparged with 14l of water
158g of saaz
48 first wort
55 at 10 min
55 at 2 min
Yeast was Lallemand Voss Kveik fermenting hot (30c) under pressure (a bit more on that later)
I hit all my numbers pretty good and brewing was done without problems since I'm new to all-grain i was worried about the yeast amount, Lallemand calculator said to use around 13g of yeast yet I only had 11g and no yeast nutrients. As I understand these are important for Kveik, so since I didn't have any, I googled and learned that you could use baker's yeast (used 1,5tsp and 15 min before boil was over) - never done that before, but I believe this isn't causing the issues.
So I transferred the wort into my Fermzilla added spunding valve, thought i set it to 15PSI, but accidentally somehow it was around 22PSI, so in the morning I saw a stuck fermentation - not what i usually see with kveik and a lot of weird krausen, off-white thick idk what - probably related to the baker yeast? Lowered the PSI and everything started moving again, but it wasn't what I was used to seeing with kveik. Day 4 it was done - FG was 1.010 and I cold crashed it overnight, transferred it into the keg, and had my first taster.
First, the taste is good, refreshing, and crisp, but mid-taste AWFUL plastic/medicinal taste kicks in - so I googled and found that it could be from chlorine and now I need your help - is it something with my Pilsners, or its the water?
1) Water pH was adjusted to roughly 5.6ish before adding malts. It is pure artesian water - soft, no chlorines - best I can get my hands on. I brought it home in plastic canisters - mash and sparge water is from that water
2) My home water is VERY much full of chlorines as we have really mineral and bacteria-filled well water, so it goes through 3 filters in my home and cant kill some of the things unless you add chlorine into it. So this water was only used to clean fermentor, soak equipment in starsan and so on - I don't rinse the equipment after starsan just kind of whip it in the air to get rid MOST of the foam - I mean the amount of water left in the fermenter after starsan is probably like 50-100ml? (I'm guessing, never measured it or anything)
3) This has happened to Pilsners (one was not pressure fermented, temp controlled, low temp, laggered for a month and whatnot and EXACT same mid-taste - recipe was different, but the taste was same). I didn't notice it in my Berliner Weisse and APA, but they are stronger flavored beers as well, APA perhaps had some come to think of it, but not as much.
So now my question - is it something I'm doing wrong with my Pilsners or its the water? I have yet to adjust water chemistry for beer styles as I'm waiting for the full inspection on the Artesian water so I know what I need to add, but the artesian water itself shouldn't be the issue.
How could I treat my home water for sanitizing my equipment? Have 20l of spare artesian water or treat home water with a Campden tablet? Can I even clean my equipment from all of that "chlorin" now?
A bit sad and worried as I have now drank almost 30+ liters of SHITTY pilsner and friends are hoping to have a taste sometime soon, but not with that
Thanks in advance,
E
So long story short, made a real simple pilsner, at least I thought it was simple
Recipe:
3.77kg Pilsen Malt
280g Best Munich Malt Dark
67c Mash for 60 minutes
78c Mash Out for 10 minutes
18l of mash water
Sparged with 14l of water
158g of saaz
48 first wort
55 at 10 min
55 at 2 min
Yeast was Lallemand Voss Kveik fermenting hot (30c) under pressure (a bit more on that later)
I hit all my numbers pretty good and brewing was done without problems since I'm new to all-grain i was worried about the yeast amount, Lallemand calculator said to use around 13g of yeast yet I only had 11g and no yeast nutrients. As I understand these are important for Kveik, so since I didn't have any, I googled and learned that you could use baker's yeast (used 1,5tsp and 15 min before boil was over) - never done that before, but I believe this isn't causing the issues.
So I transferred the wort into my Fermzilla added spunding valve, thought i set it to 15PSI, but accidentally somehow it was around 22PSI, so in the morning I saw a stuck fermentation - not what i usually see with kveik and a lot of weird krausen, off-white thick idk what - probably related to the baker yeast? Lowered the PSI and everything started moving again, but it wasn't what I was used to seeing with kveik. Day 4 it was done - FG was 1.010 and I cold crashed it overnight, transferred it into the keg, and had my first taster.
First, the taste is good, refreshing, and crisp, but mid-taste AWFUL plastic/medicinal taste kicks in - so I googled and found that it could be from chlorine and now I need your help - is it something with my Pilsners, or its the water?
1) Water pH was adjusted to roughly 5.6ish before adding malts. It is pure artesian water - soft, no chlorines - best I can get my hands on. I brought it home in plastic canisters - mash and sparge water is from that water
2) My home water is VERY much full of chlorines as we have really mineral and bacteria-filled well water, so it goes through 3 filters in my home and cant kill some of the things unless you add chlorine into it. So this water was only used to clean fermentor, soak equipment in starsan and so on - I don't rinse the equipment after starsan just kind of whip it in the air to get rid MOST of the foam - I mean the amount of water left in the fermenter after starsan is probably like 50-100ml? (I'm guessing, never measured it or anything)
3) This has happened to Pilsners (one was not pressure fermented, temp controlled, low temp, laggered for a month and whatnot and EXACT same mid-taste - recipe was different, but the taste was same). I didn't notice it in my Berliner Weisse and APA, but they are stronger flavored beers as well, APA perhaps had some come to think of it, but not as much.
So now my question - is it something I'm doing wrong with my Pilsners or its the water? I have yet to adjust water chemistry for beer styles as I'm waiting for the full inspection on the Artesian water so I know what I need to add, but the artesian water itself shouldn't be the issue.
How could I treat my home water for sanitizing my equipment? Have 20l of spare artesian water or treat home water with a Campden tablet? Can I even clean my equipment from all of that "chlorin" now?
A bit sad and worried as I have now drank almost 30+ liters of SHITTY pilsner and friends are hoping to have a taste sometime soon, but not with that
Thanks in advance,
E