Lawrence Brewers Guild

I brewed a Doppelbock (1.082 SG) this last weekend.

Cooled the wort down to 45 degrees and pitched the yeast with a 3/4 gallon starter from 150ml of frozen yeast that came from a 12/08 batch of brew.

The beer seems happy and is starting to put off gas from the pitch yesterday (5-18-09).

Using a Ferm-Wrap heater to control the beer at 50 oF fermentation temperature.

The only bone head thing that I did was that I mashed at 158 oF instead of 154 oF, so I hope that the beer is not too sweet when it finishes. I could kick myself for missing such an easy mistake. Hopefully, since I stirred so much, the temperature will drop in the Mash Tun and it will finish dry enough.

All in the life of a homebrewer learning to slow down but the frozen yeast is a wonderful thing. I will kick the keg into the corner when finished and let it age.

Kegged this brew tonight. At room temperature and with no carbonation, it tastes (as well as I can taste with my condition) real good. Can't taste the alcohol but know it is there. Worked out to about 9 ABV and was able to get it dry enough with 86% ADF.

klickcue wrote: it tastes (as well as I can taste with my condition)

Well, well, well... we can't let an important factor in the scientific method, such as taste, be left so indecisive! I will be more than glad to help a fellow brewer out and taste the beer to make sure it is up to the strict standards that I know you set for yourself

Jensen wrote:

klickcue wrote: it tastes (as well as I can taste with my condition)

Well, well, well... we can't let an important factor in the scientific method, such as taste, be left so indecisive! I will be more than glad to help a fellow brewer out and taste the beer to make sure it is up to the strict standards that I know you set for yourself

I have used you for the taster of most of my brews so I do not see that this one will be much different. You have not let me down yet!

Things are getting better so maybe I will be up to speed again shortly.