The grain bill seems really good. I think maybe you could of hit a lower FG somewhere between 1.005 and 1.002 especially with your climate control. I had a tendency of underpitching unknowingly until I realised that you cannot hurt you beer by over pitching and since then have always achieved really good dry ferments by pitching what feels like over pitching and for a mexican lager you want dry. Here in Aus we battle with the heat all year round. We are winter at the moment and I am running my glycol chiller to keep an experimental rice lager at 9.5 degrees C otherwise I would be up around 15 to 18c ambient fermentation temps in the peak of winter.
Hey, there. Yeah, I could have likely got a bit lower on this one, although I wouldn't want it too much lower. Even with this style, I still prefer something more like 1.007ish, or I find it just a little too thin. There's not much going on with hops and malt in this, so a little body is nice, for me. I might try a bit more yeast next time, though, to see if I can squeeze an extra few points of out it, like you suggest. Yeah, I complain about the cold here all the time, but I find it way easier to ferment a beer by heating it up from ambient rather than having to cool it down from ambient. A glycol chiller would certainly work for that, but I think I prefer my particular environmental 'problem.' Haha...thanks for watching and for the suggestions!
damn that looks good. one of my favorite beer styles. I have a Bohemian Pilsner in the fermenter at the moment at 50° for about 8 days now, do you recommend I crank it to 65° for a week then 68° for a few days? I'm new to temp controlled fermentation
Thanks for the kind words! Bohemian Pils is a delicious style! If I were you, I'd start to ramp the temp right away. I'd go up 2-3 degrees F per day, also rousing the yeast a bit by swirling the carboy (providing it's not so active that this would make it blow off! If that's the case, wait until it's a little less volatile, and then swirl in addition to raising temp). I wouldn't bother going higher than 65F; that's as high as I usually go. Once it's there, I might let it sit there for up to a week, until it's very obviously done attenuating. You could also take a careful hydrometer reading to make sure you've hit terminal gravity. After you're happy, I would then reverse the temp process, 2-3 degrees down per day (if you crash it too quickly, there is a chance that water from the blow-off bucket or airlock could get sucked into the beer...gross!), until you see a good amount of the yeast flocculate. That just helps with the clarification process...and a clear Pils is a thing of beauty! Let me know how it goes. :)
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.4 (4/4)](http://i.ytimg.com/vi/d3l5rxl5CVo/mqdefault.jpg)
Looks delicious
Thanks! 🍻
The grain bill seems really good. I think maybe you could of hit a lower FG somewhere between 1.005 and 1.002 especially with your climate control.
I had a tendency of underpitching unknowingly until I realised that you cannot hurt you beer by over pitching and since then have always achieved really good dry ferments by pitching what feels like over pitching and for a mexican lager you want dry. Here in Aus we battle with the heat all year round. We are winter at the moment and I am running my glycol chiller to keep an experimental rice lager at 9.5 degrees C otherwise I would be up around 15 to 18c ambient fermentation temps in the peak of winter.
Hey, there. Yeah, I could have likely got a bit lower on this one, although I wouldn't want it too much lower. Even with this style, I still prefer something more like 1.007ish, or I find it just a little too thin. There's not much going on with hops and malt in this, so a little body is nice, for me. I might try a bit more yeast next time, though, to see if I can squeeze an extra few points of out it, like you suggest.
Yeah, I complain about the cold here all the time, but I find it way easier to ferment a beer by heating it up from ambient rather than having to cool it down from ambient. A glycol chiller would certainly work for that, but I think I prefer my particular environmental 'problem.' Haha...thanks for watching and for the suggestions!
damn that looks good. one of my favorite beer styles. I have a Bohemian Pilsner in the fermenter at the moment at 50° for about 8 days now, do you recommend I crank it to 65° for a week then 68° for a few days? I'm new to temp controlled fermentation
Thanks for the kind words!
Bohemian Pils is a delicious style! If I were you, I'd start to ramp the temp right away. I'd go up 2-3 degrees F per day, also rousing the yeast a bit by swirling the carboy (providing it's not so active that this would make it blow off! If that's the case, wait until it's a little less volatile, and then swirl in addition to raising temp). I wouldn't bother going higher than 65F; that's as high as I usually go. Once it's there, I might let it sit there for up to a week, until it's very obviously done attenuating. You could also take a careful hydrometer reading to make sure you've hit terminal gravity. After you're happy, I would then reverse the temp process, 2-3 degrees down per day (if you crash it too quickly, there is a chance that water from the blow-off bucket or airlock could get sucked into the beer...gross!), until you see a good amount of the yeast flocculate. That just helps with the clarification process...and a clear Pils is a thing of beauty! Let me know how it goes. :)
I'm pretty sure the HLTis meant to contain a different kind of "licker".
Hahaha! Yeah, but "liquor" isn't nearly as funny. 🤣
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