It’s taken about a week, but my Oktoberfest/Marzen has finally starter to ferment. It was a slow start for sure. Hopefully, the beer tastes OK, but regardless, I’ll have started a good pitch of yeast for my next two lager attempts. The problem was with the activeness of the yeast. I actually bought 3 activator packs of Wyeast Munich Lager that were marked down to half price. They were manufactured back in February. I paid the price with a really poor start to the ferment. Oh well, live and learn. The tough part is I know better than that. I let my brewing experience get the better of me and figured; “I know what I am doing. I buy this cheapo old yeast and coax it back to life.” Only time will tell how the beer turns out, but like I said, I may be using the cake to repitch some new lagers.
The cider started fermenting right away and got rather violent, despite a 64F ferment temp. Not surprising though as I used a pitch of fresh yeast that came from my Ordinary Bitter. It is really funny however that after a week the beer is still super yeasty. Usually, the English ale strain Safale-04 flocculates out really well. But in this application its still mostly in suspension. I suspect its because the cider is likely really low in calcium levels and calcium is a critical component involved in yeast flocculation. Maybe if I had put some gypsum (Calcium Sulfate) in the brewing water it would have improved the flocculation a bit.
BREW ON!
John
The fam and I are going to the apple orchard this weekend. The plan is to get a good variety of apples and put my grandfather’s apple press into service.
Not sure when the plan is going to be put into action but do you want to be a part of this fiasco?
John
Oh and all your learnings are going into this cider….
dan
I try to stay away from the munich lager strain, I have had a lot of trouble with that one. Either incomplete fermentation and/or diacetyl (even with a rest). I’ve been sticking to the german lager and the czech lager strains and been much happier with the results.
I’ve not used a beer strain in my ciders, but the wine yeasts I use take around a month to clear, and I usually leave them 3 months with tremendous results. I am going to have to try some beer strains though…seems like a hefe yeast would produce some complimentary flavors to the apple.
Mike
Dan:
Thanks for the chime in on the Munich Lager yeast.
What temperatures do you normally pitch at? Do you subscribe to the “pitch at fermentation temp”, or “pitch at 65-70F until you get activity, then drop the temp to 50F” camp?
Mike
John:
I am in for the fiasco, just keep me posted.
Dan
I pitch usually at or within a couple degrees of fermentation temps…the last attempt with that yeast I tried a munich dunkel. I made a 4L starter (2 x 2 liter starters since that’s the size flasks I have) pitched at about 54 and fermented at 52-54….gave it a diacetyl rest and still had off flavors. Incidently, we are having an oktoberfest party on Saturday so today I tapped & tasted four beers I am serving including a doppelbock made with 2124 and a dark helles/light maerzen (doesn’t really fit either category I guess) fermented with 2206 and both were great. Followed the same procedures as the Dunkel with the exception of lower temps – 50-52, so I plan on staying away from the 2308, since I can’t seem to get a handle on it. I know other people like it but I just can’t seem to get it to work for me for whatever reason.
Mike
Thanks for the follow-up Dan.
I’ll be taking a gravity reading and tasting sample tonight or tomorrow. So I’ll let you know if I have any wierd flavors from the 2308.