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Date: 06 Jun 2006 07:02:48
From: Ryan Case
Subject: Lagering a Hef?
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I brewed a 10 gallon batch of Hef on Sunday.
10lbs 2-row
9lbs wheat malt
.25lbs caramunich
20z US Goldings at 60min
Don't remember if I used two packages of dry Muntons or Windsor, but I
do know that I just threw them in the bottom the fermenter and drained
my boil kettle in on top when the wort reached 80'F, as I have been
doing lately.
My brother and I sat in the garage with it for an hour or so drinking
barley wine, mmmmm, barley wine, and then I put it in the fridge in the
garage with the fridge set to the warmest it would go.
When I checked it last night, my brew thermometer in the fridge claimed
the fridge was 44'F. The wort had a nice Krausen on top and was visually
active. Is 44'F too cold? I would have thought so, but it sure seems to
be doing fine, visually anyway.
My reason for putting it in the fridge is that my freezer won't be here
until next week and I have been having problems with high temp ferments
boiling over and producing fusels.
Any thoughts?
Ryan
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Date: 06 Jun 2006 22:08:26
From: Adam Preble
Subject: Re: Lagering a Hef?
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> Any thoughts?
I'd think you'd lose out on all the esters that gives a Hef it's
characteristic taste and aroma. Hopefully somebody else will vouch for me.
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Date: 06 Jun 2006 22:07:47
From: (East Bay) Phil
Subject: Re: Lagering a Hef?
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> I'd think you'd lose out on all the esters that gives a Hef it's
> characteristic taste and aroma. Hopefully somebody else will vouch for me.
Based on the yeasts in play, I think this isn't a Bavarian Weizen. In
any case, I like some esters with wheat.
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