41 replies to this topic

[MyaCullen]

Ken's secret is out... GEL!!  Amazing stuff.  I suppose the month of cold conditioning didn't hurt either.

cold, gel, correct PH = Ken Lenard Clear™

[Stout_fan]

Last lager was my Pilsner Urquel clone with Wyeast 2001.

I did a 25 gallon "yeast starter " that came out a bit tart.

The lagers were that way as well. Used about 1.5 liters of slurry into three cornies for a 13 gallon batch.

Fermented to 1/4 complete in 10 days.  Then free rise to room temp for another week until complete.

Then a second 13 gallon batch on top of the yeast cakes.

Gelatin cleaned them up. I guess it was yeast bite.

Still a slight touch tart, but PU is that way.

 

Took a cornie to the MD brewers Guild picnic.

Served at 25 PSI with resistive flow gate in the dip tube. GREAT carbonation in the glass with one of those shortie keg mounted taps.

Some folks really liked it, 4 out of 5 gallons gone.

 

So a National rated BJCP, and friend as well, said concerning my tartness: "The word on the street is that your beer is infected."

Hmm, I replied, 'would gelatin reduce that?"

'Of course not' my bud said.

'Well, it did, so I guess it is yeast bite, not an infection' I told him.

'Hmmmmmmmm.' his response.

 

YMMV