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#21 Big Nake

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Posted 11 May 2015 - 01:52 PM

Ken, I just kegged this Alt and didn't notice anything off about the hops. Remind me to update you here WRT how the Mittelfruh comes through after cold conditioning and carbonation.

Funny that you mention this because during the day today I cleaned and sanitized a keg which was about to be filled with a "gold lager". I went and dig up the recipe and saw that these 2.7% HMs were used as a FWH and also a 60-minute addition in this beer. Before racking to the keg I took a big whiff of the beer in the secondary and did not detect anything similar to the pale bock. I wonder if being in the boil for the entire time would burn off this character. The pale bock had the HMs added with 5 or 10 minutes left. This beer will be carbed from Tuesday morning through Thursday morning and then I plan to sample it. Let's compare notes after we have both sampled them. Cheers.

#22 neddles

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Posted 11 May 2015 - 01:55 PM

Yeah mine will get a few days cold and then a dose of gelatin and a few more days cold after that. So it won't be too long.



#23 Big Nake

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Posted 14 May 2015 - 03:34 PM

I carbed this lager over the past 2 days. This was pilsner, Vienna, some carafoam and carahell and a mix of Spalt, Hallertau and Tettnanger. There is NO sign of that stinky gym-sock, vegetal character I experienced in the pale bock. Both of the hops that I thought might be suspect (the Tettnanger 2.4% and the Hallertau Mitt 2.7%) are in this beer. This is a relatively tame beer so it would stick out if it were here. If the hops I used on the pale bock were funky (they were in a 4-oz bag from Farmhouse Supply) and I had any leftover, this beer would have gotten them and should be funky too. But it's great. A little cloudy because it's the first glass from the keg but otherwise a great beer. WEIRD!


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