Lperes27
Well-Known Member
Hi folks,
I've made a co-fermentation (19L / 5gl) with Lactobacillus casei and S. cerevisiae (Fermentis BE-256) and it's currently on the 8th day since yeast inoculation. Yeast fermentation is already complete, however the LAB is still doing its thing.
Sourness is not on the right spot yet but it's progressing every day, thus I believe something around 4-6 days will do the trick. After reaching the desired sourness level I'm pretending to dry hop the beer to prevent further lacto action.
I'm not willing to ruin the delicious malt/honey flavor brought by caramunich/yeast nor overcome the spiceness from the yeast. So, I believe I'm looking for a hop that wouldn't 'make the scene' but add something interesting. Currently I have 40g(1.4oz) of Saaz sitting in my fridge, but I've never used it in dry hopping.
What are your thoughts? Any advice on mild hops for dry hopping?
Recipe:
3.2kg(7.0lbs) pilsner
1.0kg(2.2lbs) wheat malt
0.5kg(1.1lbs) caramunich III
OG: 1.045
FG: 1.006
2g(0.07oz) of Magnum @ 60' = IBU 3,90
Pitched L. casei @ 42°C (107°F) for 24h then,
Pitched S. cerevisiae @17°C (62°F)
I've made a co-fermentation (19L / 5gl) with Lactobacillus casei and S. cerevisiae (Fermentis BE-256) and it's currently on the 8th day since yeast inoculation. Yeast fermentation is already complete, however the LAB is still doing its thing.
Sourness is not on the right spot yet but it's progressing every day, thus I believe something around 4-6 days will do the trick. After reaching the desired sourness level I'm pretending to dry hop the beer to prevent further lacto action.
I'm not willing to ruin the delicious malt/honey flavor brought by caramunich/yeast nor overcome the spiceness from the yeast. So, I believe I'm looking for a hop that wouldn't 'make the scene' but add something interesting. Currently I have 40g(1.4oz) of Saaz sitting in my fridge, but I've never used it in dry hopping.
What are your thoughts? Any advice on mild hops for dry hopping?
Recipe:
3.2kg(7.0lbs) pilsner
1.0kg(2.2lbs) wheat malt
0.5kg(1.1lbs) caramunich III
OG: 1.045
FG: 1.006
2g(0.07oz) of Magnum @ 60' = IBU 3,90
Pitched L. casei @ 42°C (107°F) for 24h then,
Pitched S. cerevisiae @17°C (62°F)
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