Amen that's what I expierienced with that yeast nice big krausen also it can handle a pretty cool ferment down to I think 12c off the top of my head. And yup gave the Kolsch a crisp tartness.
Yup.
Yup you are right... into edit mode
OK, more questions @HighVoltageMan! , none Earth-shattering:
Love the label! Tesla was one strange dude, but a complete genius. The owe the modern electrical 3 phase grid to that man. His impact on the modern world is way underestimated.
Typo, for sure. 62-68F for 3 days.
1. The mash almost always lands at 5.5-5.6 in the mash. No need for acid there. I’ve done this so many times I just check the pH to make sure I hit my numbers. So I add 1 tsp of 85% phosphoric acid to the sparge water. Then I usually add @ 3/4 to 1 tsp of phosphoric acid to the boil. The ph lands @ 5.1 post boil. If your phosphoric acid is 85% strength you can use that. Most HB stores sell 10% strength, but sell 88% lactic acid. So if your phosphoric acid is a lower strength, just sub 88% lactic acid. If your doing a no sparge you can add @ 1-1/2 tsp to the boil and call it good. Low pH is way better than high. That’s all assuming you use RO water and the salt additions in the recipe. 5 gallon batch too.
I believe that’s a default setting the recipe builder, I never changed it. 4.0 is way too high, you’re right about the carbonation level. It should be 2-2.5 volumes. Sorry about the confusion. I keg my beers and carbonate to taste, so I really don’t know the exact number, but 2.5 would be the highest.
Agreed: The cost of building the pub alone would exceed $2 a pint, easily...
Well when I brew Saturday I will. Never had before.
The ph rises during the lauter after the mash. Most home brewers watch the pH in the mash and think that’s it. The pH should be watch through the entire process; mash, boil and fermenter. The most important pH is at pitch. Lighter beers should be at 5.2 or lower, darker beers tend to be higher, 5.3-5.4. The yeast will excrete acids during fermentation to drop the pH of the beer. This not only helps the yeast to respirate (bring nutrients in and co2/alcohol out of cell) but it also benefits the beer. At 5.2 most yeast will be able to excrete acid they need to have a healthy fermentation. High pH on lighter beers like IPA/PA will cause the beer to have a harsh bitterness/mouthfeel, malt flavors can be dull or reduced. Each strain of yeast has a sweet spot for its finished pH. Kolsch yeast can go down as low as 3.9, while Chico strains can be as high as 4.6. The same wort fermented with these 2 yeast will produce vastly different beers with a different pH.
