greetings beer brewers,
i've got questions about two beers currently under brewage... these represent my second and third batches of beer to date.
one is a german pilsner - lager. Grants Classic Pilsner.
after pitching the yeast i let the carboy sit for 24 hours in my 68 degree house. later i moved the beer to my garage and have kept a temp (during freezing weather) between 46 and 55 degrees. anyway the beer never really had a tempestuous fermentation... in fact it was rather wimpy...
here are two pictures:
this is exactly two weeks in the primary now... that's it... that's as good as it got... a few bubbles on top and a bit of yeast visible on the bottom. is this normal for a lager?
now the other brew i cooked yesterday and the gaseous commotion today is spellbinding... really there is noise and odor and everything... looking at the uncovered (wrapped in towel) carboy is like viewing a maelstrom! this brew is a bavarian weizen i pitched a liquid yeast - one of those pop the inner bag thingys. and the primary is indoors @ 68 degrees...
here are two pictures:
finally, are these two different krausens normal for the type of beer?
btw, i keep both these beers covered with towels so no light can get in.
i intend to keg these after three weeks of fermentation - primary and secondary carboys - then rack into a cornelius keg and prime with priming sugar to let age for maybe six weeks...
thanks for any information about krausen. or other advise related to these two types of beer.
tws
i've got questions about two beers currently under brewage... these represent my second and third batches of beer to date.
one is a german pilsner - lager. Grants Classic Pilsner.
after pitching the yeast i let the carboy sit for 24 hours in my 68 degree house. later i moved the beer to my garage and have kept a temp (during freezing weather) between 46 and 55 degrees. anyway the beer never really had a tempestuous fermentation... in fact it was rather wimpy...
here are two pictures:
this is exactly two weeks in the primary now... that's it... that's as good as it got... a few bubbles on top and a bit of yeast visible on the bottom. is this normal for a lager?
now the other brew i cooked yesterday and the gaseous commotion today is spellbinding... really there is noise and odor and everything... looking at the uncovered (wrapped in towel) carboy is like viewing a maelstrom! this brew is a bavarian weizen i pitched a liquid yeast - one of those pop the inner bag thingys. and the primary is indoors @ 68 degrees...
here are two pictures:
finally, are these two different krausens normal for the type of beer?
btw, i keep both these beers covered with towels so no light can get in.
i intend to keg these after three weeks of fermentation - primary and secondary carboys - then rack into a cornelius keg and prime with priming sugar to let age for maybe six weeks...
thanks for any information about krausen. or other advise related to these two types of beer.
tws