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  • Side-by-side fermentation test

    Following what @harhm said in a previous thread, I want to try a side-by-side test with two yeasts. I'm planning on making a big batch of wort, which I'll then split down the middle for this test. I just have to decide on the recipe, and this I need help with. Yeast to use will be Kveik Lutra and Diamond Lager. The idea is not to see which yeast is best, but more which I prefer going forward. I really want to see what return on effort I get from using both on a "lighter" recipe.

    The recipe I'm planning is a Pilsner recipe. Simple, nothing out of the ordinary, for 40l into fermenters:

    Grain bill
    8.5kg Chateau Pilsner Malt
    250gr Crisp Dextrin Malt

    Mash schedule
    60 minute mash at 66C
    Sparge to full volume

    Hop additions
    30gr Magnum 11.9% AA @ 30 minutes for 19 IBUs
    50gr Tettnang 4% AA @ flameout for flavour and aroma, no-chill meaning it'll add 7 IBUs

    Total IBU: 26 IBU

    Numbers
    Estimated OG: 1.050
    Estimated FG: 1.010 (Lutra), 1.009 (Diamond)

    Fermentation schedule
    Diamond: 1 week at 12C, ramped up by 1C per day until it reaches 20C. 1 week at 20C (diacetyl rest).
    Lutra: 3 weeks at 27C (will keep a thermometer on it to make sure).

    After fermentation both beers will be FG tested, kegged, fined and lagered at near freezing for 1 month (will see how this goes) before being tapped and tested.

  • #2
    exciting!! quite excited to see how it comes out.

    Comment


    • #3
      3 weeks you say ...

      Aint Nobody.jpg

      Nice going ... will look out for the end result / taste test

      You did YT vids before ... any plans to put this into video?
      The Problem With The World Is That Everyone Is A Few Drinks Behind.!

      Comment


      • #4
        Originally posted by JIGSAW View Post
        3 weeks you say ...

        [ATTACH=CONFIG]3715[/ATTACH]

        Nice going ... will look out for the end result / taste test

        You did YT vids before ... any plans to put this into video?
        Not a bad idea. I'll make a short video about it. I still do videos, just of a different genre these days. I'm digging up as many old replays I can find of my gaming days and putting out videos of those

        Comment


        • #5
          Originally posted by JIGSAW View Post
          3 weeks you say ...
          Yeah only reason to leave it for longer is to get both beers into the kegs at more or less the same time, that's all.

          Comment


          • #6
            If you really wanted to go all out you should have done a pressure ferment as well.

            Comment


            • #7
              I don't have the equipment to do a pressure ferment, to be honest.

              Comment


              • #8
                if you have a corny keg you basically have everything you need except cheap prv's. this makes for an easy entrance into pressure ferments.

                10psi Blue PRV (brewmart.co.za)
                or
                15psi Purple PRV (brewmart.co.za)

                For ~100 bucks you too can dip your toes into pressure fermenting.

                Comment


                • #9
                  What is the purpose of pressure fermenting?

                  Comment


                  • #10
                    Originally posted by PeterS View Post
                    What is the purpose of pressure fermenting?
                    it reduces esters and off flavors when you ferment outside the yeasts comfort zone, basically allows you to do a lager at room temp with less yeast and with a faster turn around.

                    The other benefit is that you can have already carbonated beer when you are done fermenting, reducing oxygen exposure and turn around time, the turn around time is debatable as I anyways leave the beer for a few weeks to condition.

                    Comment


                    • #11
                      Originally posted by Jitters View Post
                      if you have a corny keg you basically have everything you need except cheap prv's. this makes for an easy entrance into pressure ferments.

                      10psi Blue PRV (brewmart.co.za)
                      or
                      15psi Purple PRV (brewmart.co.za)

                      For ~100 bucks you too can dip your toes into pressure fermenting.
                      That's pretty cool. I only have one corny with a pull-ring PRV though. Rest are oooooold with automatic ones, not sure if I can change those. Two of my corneys don't even have PRVs, just a plain solid lid

                      Comment


                      • #12
                        @PeterS Welcome
                        The Problem With The World Is That Everyone Is A Few Drinks Behind.!

                        Comment


                        • #13
                          Originally posted by Jitters View Post
                          if you have a corny keg you basically have everything you need except cheap prv's. this makes for an easy entrance into pressure ferments.

                          10psi Blue PRV (brewmart.co.za)
                          or
                          15psi Purple PRV (brewmart.co.za)

                          For ~100 bucks you too can dip your toes into pressure fermenting.

                          Apparently a VERY dangerous way to wet your toes

                          Those prv's were not made for this purpose and people say if you get some of the krausen/wort and whateva else in the valve, it could malfunction and then you sit with a massive metal bomb on your hands
                          The Problem With The World Is That Everyone Is A Few Drinks Behind.!

                          Comment


                          • #14
                            Originally posted by JIGSAW View Post
                            Apparently a VERY dangerous way to wet your toes

                            Those prv's were not made for this purpose and people say if you get some of the krausen/wort and whateva else in the valve, it could malfunction and then you sit with a massive metal bomb on your hands
                            nature of the game old son, If a spundit or a blow tie get blocked you are in the same situation. I actually think these are safer as the opening is slightly bigger than a poppet.

                            I think the yeast will tap out before pressure gets to crazy, but you are correct the risk is not zero, there is some risk so rather do what you feel comfortable with.
                            Jitters
                            Senior Member
                            Last edited by Jitters; 3 December 2021, 15:29.

                            Comment


                            • #15
                              Originally posted by Toxxyc View Post
                              Following what
                              Harhm
                              Senior Member
                              Harhm said in a previous thread, I want to try a side-by-side test with two yeasts. I'm planning on making a big batch of wort, which I'll then split down the middle for this test. I just have to decide on the recipe, and this I need help with. Yeast to use will be Kveik Lutra and Diamond Lager. The idea is not to see which yeast is best, but more which I prefer going forward. I really want to see what return on effort I get from using both on a "lighter" recipe.

                              The recipe I'm planning is a Pilsner recipe. Simple, nothing out of the ordinary, for 40l into fermenters:

                              Grain bill
                              8.5kg Chateau Pilsner Malt
                              250gr Crisp Dextrin Malt

                              Mash schedule
                              60 minute mash at 66C
                              Sparge to full volume

                              Hop additions
                              30gr Magnum 11.9% AA @ 30 minutes for 19 IBUs
                              50gr Tettnang 4% AA @ flameout for flavour and aroma, no-chill meaning it'll add 7 IBUs

                              Total IBU: 26 IBU

                              Numbers
                              Estimated OG: 1.050
                              Estimated FG: 1.010 (Lutra), 1.009 (Diamond)

                              Fermentation schedule
                              Diamond: 1 week at 12C, ramped up by 1C per day until it reaches 20C. 1 week at 20C (diacetyl rest).
                              Lutra: 3 weeks at 27C (will keep a thermometer on it to make sure).

                              After fermentation both beers will be FG tested, kegged, fined and lagered at near freezing for 1 month (will see how this goes) before being tapped and tested.
                              Great idea, recipe 100%, just have a look at a bit more practical fermentation and finishing schedules
                              https://www.wortsandall.co.za/images/smilies//drunk.gif I value your personal experience more than the BS that you have read or googled on the w.w.w. https://www.wortsandall.co.za/images/smilies//drunk.gif

                              Comment

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