60 min vs 90 min boils

[Tess Tickle's Brewery]

Love that video!

I would say mostly level 3, with a pinch of level 4 thrown in here and there.

My BZ was a level 5, even with only 1 of the heaters on. The heater is the best thing about the BZ.

 

[Tess Tickle's Brewery]

I'm going to do another Festbier soon, with a 60 min boil instead. If I get the same problem will have to do 90 min, but I really don't want to.

@DocAnna's Red Festbier was one of the nicest things I've ever tasted, so at some point I'd like to try to make something similar. I know that in your original Festbier Anna it was just pilsner, vienna and a touch of crystal, so I'm going to try the same malts next time. In this one I have pilsner, vienna and munich as per mean brews recipe.

 

[DocAnna]

I'm going to do another Festbier soon, with a 60 min boil instead. If I get the same problem will have to do 90 min, but I really don't want to.

@DocAnna's Red Festbier was one of the nicest things I've ever tasted, so at some point I'd like to try to make something similar. I know that in your original Festbier Anna it was just pilsner, vienna and a touch of crystal, so I'm going to try the same malts next time. In this one I have pilsner, vienna and munich as per mean brews recipe.

Wow, thanks. I've attached the recipes here for the first Festbier I did and then the 'Red' version which is the one I think you had. I think I liked the first red version better too, though I've tweaked it twice since and I think it got too complicated with different yeast flavours. Unfortunately I can't get the 'Lucky's lager malt' any more from Crafty Maltsters as they didn't have any last I asked.

EDIT - aghh I can't remember which was the first non-red Festbier I did that I also liked, so have changed it to the 'Level 2' file.

 

[Tess Tickle's Brewery]

I had both I think. The non-red one I had first but it was a long while ago.

Many thanks for those - will have a good look through them.

 

[Tess Tickle's Brewery]

Wow, thanks. I've attached the recipes here for the first Festbier I did and then the 'Red' version which is the one I think you had. I think I liked the first red version better too, though I've tweaked it twice since and I think it got too complicated with different yeast flavours. Unfortunately I can't get the 'Lucky's lager malt' any more from Crafty Maltsters as they didn't have any last I asked.

EDIT - aghh I can't remember which was the first non-red Festbier I did that I also liked, so have changed it to the 'Level 2' file.

Is the Hell yeast similar to 34/70? Although I love CML's wine yeasts, I haven't tried their beer yeasts - mainly because I don't know exactly what I'm getting.

 

[DocAnna]

Is the Hell yeast similar to 34/70? Although I love CML's wine yeasts, I haven't tried their beer yeasts - mainly because I don't know exactly what I'm getting.

The attenuation on CML is lower than 34/70 so there's going to be significant difference in residual sugars and mouth feel. CML Hell is by far my favourite lager yeast, it clears really well and is really inexpensive. I usually have a few packets in reserve somewhere and the cost means you don't need a starter, just add two packs for a 23 litre - ish volume brew. It still ferments down at 8°C, and even though it describes lowest temp as 12°C, I ferment pretty much standard at 10 to 11°C , with a diacetyl rest at 18 stepped up gradually over a few days before chilling it with a CO2 balloon attached.

 

[Tess Tickle's Brewery]

Sounds good - thanks for the info.

 

[Pennine]

The attenuation on CML is lower than 34/70 so there's going to be significant difference in residual sugars and mouth feel. CML Hell is by far my favourite lager yeast, it clears really well and is really inexpensive. I usually have a few packets in reserve somewhere and the cost means you don't need a starter, just add two packs for a 23 litre - ish volume brew. It still ferments down at 8°C, and even though it describes lowest temp as 12°C, I ferment pretty much standard at 10 to 11°C , with a diacetyl rest at 18 stepped up gradually over a few days before chilling it with a CO2 balloon attached.

Would one assume that it is S189? I don't think you get Diamond Lager over there.

Edit: it says S-23, that's odd considering its for German pils?

 

[Benfleet Brewery]

Is the Hell yeast similar to 34/70? Although I love CML's wine yeasts, I haven't tried their beer yeasts - mainly because I don't know exactly what I'm getting.

CML Hell is .

 

[Tess Tickle's Brewery]

I have ordered some Hell to try in my next Festbier attempt, along with some other stuff while I was there

 

[Sadfield]

I though avarice was one of the sins that can lead you to Hell, not the other way around.

 

[Cwrw666]

I have ordered some Hell to try in my next Festbier attempt, along with some other stuff while I was there

It's a great yeast for those of us who don't have temperature control. Ferments from 12 to 18° with no apparent difference in the outcome.

 

[Tess Tickle's Brewery]

Just a quick update on my Festbier - I have reason to believe the keg is leaking and the off-flavour is oxidisation and not DMS after all.

There is hardly any carbonation at all in the beer, and there is a ring of (for want of a better word) toffee underneath it.

So lesson learned - I always struggle closing the keg lid so I've found this video and going to do it this way in future.

 

[MashBag]

Yup. Gas them on. You can also run the gas a bit higher for this and once sealed... turn it down.
A light smear of olive oil of the o ring helps too.

 

[Weizenberg]

I'm going to do another Festbier soon, with a 60 min boil instead. If I get the same problem will have to do 90 min, but I really don't want to.

@DocAnna's Red Festbier was one of the nicest things I've ever tasted, so at some point I'd like to try to make something similar. I know that in your original Festbier Anna it was just pilsner, vienna and a touch of crystal, so I'm going to try the same malts next time. In this one I have pilsner, vienna and munich as per mean brews recipe.

Hi Tess,

I only brew Bavarian styles (surprisingly, that's where I am from).

A very common boil schedule (with internal boilers), is to boil for 60 mins total as follows.

First 10 minutes. Boil at 100 Centigrade. Then switch off or lower the temp to 98-97.
last 10 minutes, full boil - with our small kettles this is enough to drive off the DMS etc...

I have the lid on in the first two phases. Last phase needs lid off (naturally).

You could make some adjustments to the Festbier recipe. I'd drop the CaSO4, MgSO4 and NaHCO3 entirely.

The grain bill could do with a little look into -- if you want to be true to style. Although I can imagine this turning out as a interesting brew....

We don't use municipal water and the water is treated quite extensively. It won't have the same profile as municipal water.

As homebrewers, we have a lot of freedom in our recipe creation. But if you want to stay closer to the current (modern) style of Festbier, then those adjustments are worth a try.

A decoction (single is sufficient) will also help (but is not necessary).

Happy brewing && Prosit!

 

[Tess Tickle's Brewery]

Thanks for that @Weizenberg

 

[Clint]

My Munich Helles is gently foaming away at a bone chilling 13c. I pitched 2 pkts and all seems to be going well. Its about 4 days in and wondering should I adjust the temp as time goes on?

 

[Jim Brewster]

I'm definitely going to do a split batch to assess the differences. I have never boiled for 90 minutes though but for my own experience I want to compare an ale with 60 Vs 30, with the hops at 60/15/0 Vs 30/15/0.

Well, I did do a porter split 30 and 60 minute batch last year. But annoyingly both batches were awful after a few weeks. No idea what happened but they had a metallic taste and every bottle I opened got poured into the sink. I recently found a 6 month old bottle from the 30 minute boil batch and it was OK. Sadly inconclusive overall as it all went awry

 

[Vinylwasp]

How much? I'm curious to start doing this for minikegs to make them last a day-or-more longer once tapped

Genus Brewing recommend 3-5g per 5 gallon batch added to the mash. I've settle on 4g.
Great guide here

 

[Agentgonzo]

Genus Brewing recommend 3-5g per 5 gallon batch added to the mash. I've settle on 4g.
Great guide here

That was a long ago question. I've stopped using the mini kegs because they're a faff. I do use AA in the above quantities for hoppy beers in bottles. I've had good results with it so far