Any help would be appreciated.
Tim
--
Optimization Technology Inc. Tim Langlois (lang...@oti-hsv.com)
Huntsville, AL, (205) 721-1288 Software Engineer
This is a recipe for a high diacetyl level (buttery taste) that is not
usually desirable in lagers. The initial warm stage of the fermantation
will produce more diacetyl that the yeast will be able to later reduce at the
low temp. A lot of homebrewers do this, sice an underpitched lager
started at a low temp may have a very long lag time. This induces the dreaded
Worry effect. A better solution is to pitch at least a 1 litre yeast starter.
Current standard American practice is the opposite of the above, that is
to do the first part of the ferment (2-3 weeks) at 50 degrees or cooler
and then later giving it a rest at 55 or so to make sure that all diacetyl
has been reduced.
Gary Rich | Quarterdeck Office Systems, Santa Monica CA
gary...@qdeck.com
Nobody listens to my opinions, so why I should bother disclaiming them?
In my experience, the only way to get real lager flavor, of the kind that
you can't get this side of Germany, is to do the entire fermentation cold.
I do it at 5 to 7 degrees Celsius. It takes forever to get going and a
couple of months at least to complete, but damn is it good!
If you want something more like an English or Australian lager, you could
do primary at room temperature.
Eric Pepke INTERNET: pe...@scri.fsu.edu
Supercomputer Computations Research Institute MFENET: pepke@fsu
Florida State University SPAN: scri::pepke
Tallahassee, FL 32306-4052 BITNET: pepke@fsu
Disclaimer: My employers seldom even LISTEN to my opinions.
Meta-disclaimer: Any society that needs disclaimers has too many lawyers.
Please remember that I'm VERY new to all this, and terms and abreviations
are going to be way over my head. Am I expecting too much? Should I stick
to easier brews the first few times? How soon could I expect to be able
to brew this with confidence? How long will it take? etc...
Oh yeah, don't forget the recipe (in simple terms and instructions...) :)
Thanks in advance and just remember, you're fostering a newbie brewer
who would really like to learn this wonderful hobby.
//////////////////////////////////////////////////////////////////////////
// Mike A. Hall // "...a strange situation, wild occupation, //
// mh...@moe.coe.uga.edu // livin' a life like a song." //
// University of Georgia // --J.Buffett //
//////////////////////////////////////////////////////////////////////////
It's very difficult to make a cider that tastes like Woodpecker, because
it's so sweet. You basically have two choices:
1) Pasteurize, filter, and artificially carbonate.
2) Add artificial sweetening (saccharine and/or aspartame).
Both of these tend to go against the grain, but both are common in English
mass-produced cider.
You could also add so much sugar that a non-attenuative yeast would die,
but you would get more alcohol than is in Woodpecker.
When I make cider, I usually just drink it still before the fermentation is
complete. It's very easy to make--just get a jug of apple cider, pour some
out to give krausen space, add some yeast, fit an airlock, and wait a
couple of days.
If you can find California Champagne yeast by Red Star, it produces a
slightly sweet cider when fermentation is complete. It's not as sweet as
Woodpecker, but I like it. Then again, I don't like Woodpecker.
Cheers,
Carl
------------------------------------------------------------------------
Carl Edlund Anderson "Hefi ek ok aldri sva reitt vapn
Harvard University at manni at eigi hafi vid kommit."
can...@isr.harvard.edu - Skarphedinn Njalsson
------------------------------------------------------------------------
It is definitely good advice if you are pitching an inadequate yeast
population, which is a common problem of lager home-brewers. If you are
repitching lots of yeast from a previous fermentation, or have at least a
gallon starter batch go ahead and start the ferment cold.
The reason is simply that lager yeast grow much quicker at 60 - 70 F than
they do at 40-50F. If you toss a Wyeast packet directly into your
primary at 45F, don't be surprised if it takes three days to start up.
John Shepardson | No pain, no grain.
don
--
---------------------------------------------------------------------------------------
Donald T. Leonard |Honda Sabre | "Bumpy trails?
d...@tellabs.com |Artic Cat EXT (hers)| Don't get mad get rad!"
..!uunet!tellab5!don |Indy 650 (his) | "No such thing as too much
______________ | much head"
/M __\___________________________________________
<MM (_____LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL______)
\M____________/
---------------------------------------------------------------------
>In article <2dvujo$5...@hobbes.cc.uga.edu>, mh...@moe.coe.uga.edu (Mike
>Hall) wrote:
>>
>> Please forgive me if this is a topic covered in the FAQ (this is the
>> first time I've really read the newsgroup), but I'd like to know if
>> a first or second timer can expect to brew anything that even remotely
>> resembles Woodpecker. I just went in with a friend from work on a kit
>> and we are awaiting our first batch. Meanwhile, I'd like to know if we
>> could get some good ideas on getting something like Woodpecker.
>It's very difficult to make a cider that tastes like Woodpecker, because
>it's so sweet. You basically have two choices:
I beg to differ here Eric. I have been making a draft cider comparable
to Woodpecker and other similar ones for a while now. The last 2 years what
I have done is to boil a portion of the cider to concentrate it, then
add it to the remainder. So for a 3 gallon batch I boil 2 gallons down to
1/2 gallon, then add to 3 gallons. I use an Ale yeast. The result is about
3 gallons of a cider that finishes at 1.000 to 1.005 however this is misleading
In fact the cider tastes sweeter than the gravity indicates (this is likely
to presence of unfermentable sugars and the fact that the is not a linear
relation between displacement of sugar ie real extract vs apparent extract).
My starting gravities on these have been around 1.060 to 1.065 (varies
from year to year with gravity of the cider), but they are all reasonably
sweet and not at all dry.
JaH
--
Hopfen und Malz, Gott erhalts
> It is definitely good advice if you are pitching an inadequate yeast
> population, which is a common problem of lager home-brewers.
> The reason is simply that lager yeast grow much quicker at 60 - 70 F than
> they do at 40-50F. If you toss a Wyeast packet directly into your
> primary at 45F, don't be surprised if it takes three days to start up.
Reading this prompted me to write about an experimental weekend I had.
Since the Decarlo started himself a Barley Wine, I did the same.
13.5 lbs of extract, I did. :-) The stuff I had constituted a
Vienna, but what the heck. I also decided to use a hybrid yeast
mixture... 1 packet dry ale and 1 package liquid lager. I swear it
wasn't 3 hours after pitching (no starter) and fermentation had
kicked off. May not be worth drinking but a worth while experiment. :-)
Hey aren't Viennas normally a little high in alcohol? :-)
> John Shepardson | No pain, no grain.
Mark Frampton..
> I beg to differ here Eric. I have been making a draft cider comparable
> to Woodpecker and other similar ones for a while now. The last 2 years what
> I have done is to boil a portion of the cider to concentrate it, then
> add it to the remainder. So for a 3 gallon batch I boil 2 gallons down to
> 1/2 gallon, then add to 3 gallons. I use an Ale yeast. The result is about
> 3 gallons of a cider that finishes at 1.000 to 1.005 however this is misleading
> In fact the cider tastes sweeter than the gravity indicates (this is likely
> to presence of unfermentable sugars and the fact that the is not a linear
> relation between displacement of sugar ie real extract vs apparent extract).
> My starting gravities on these have been around 1.060 to 1.065 (varies
> from year to year with gravity of the cider), but they are all reasonably
> sweet and not at all dry.
>
>
> JaH
> --
> Hopfen und Malz, Gott erhalts
Jay, wouldn't the higher alcohol content tend to give you lower SG's.
Therefor your SG's would represent an increase due to the remaining sugar
and a decrease due to the higher alcohol content which would tend to
balance each other out for the overall SG, I think.
RBE
These are my opinions and/or questions, and not necessarily the opinions
and/or questions of my work place.
Disclaim, Disclaim, Disclaim....:-)'
Ever used Electrosol as a substitute?
--
Bobby Richardson
Atlanta, GA.