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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> What to brew for a competition?

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KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Yeah, five days to d-rest is fast even for my low gravity fast-lagers, but good on ya for pushing the limits!

On Sunday, August 16, 2015, testingapril <[email protected]> wrote:

Interesting. White Labs says in the first generation 820 is slower than 830. I've never pushed 830 that fast, but I suppose it's possible to do so.


Did you take gravity readings to adjust your temps or go by feel/eye/intuition?




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Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Feel.  I've used 820 several times.  Honestly, the big starter/nutrient/O2 removes the slow start stuff in my experience.  I had a nice Krausen a few hours after pitch this time, for instance. 


5ish days is pretty typical for me to go to d rest, even with a normal lager - but I like to go to d rest with a little attenuation left.  In the past, gravity readings five days in have been about where I want.


2




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Sounds like this wasn't first gen yeast either, so that matches white labs description.


Sounds like a good yeast. I might have to try it. I'd like some more maltiness in my pils. Maybe even my Vienna, but that might make it too malty, I don't know.


2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Embarrassing confession time: this is first gen yeast.  I totally forgot that I had a some yeast in my ferm fridge, and I let it get way too warm for a very long time inbetween batches.  Rather than try to salvage it, I just started over.  

But honestly?  I've never noticed a difference between first gen and subsequent gen yeast for this strain.  I pretty much always have krausen within a few hours - granted, it's a puny lager krausen, but it's there - and back when I measured, I'd be not horribly far away from terminal gravity in five days.  Now, WLP820 does ferment a little warmer than some lager strains; 52-58 F is the sweet spot for it (I always go 52; my fridge seems to "know" 11.1 C).  

Do note that with their warning about slow starts, White Labs encourages the use of a starter.  Well, durr.  Who doesn't make a starter for lager yeast?




2




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


I have a feeling when they say "first gen yeast" they mean "directly out of the vial with no starter."
2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


You're probably right.  Again, in which case... no kidding.
2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Somehow or other, it looks like I'm going to actually be able to lager that Festbier. After my misadventures with that hoppy lager, I was afraid that my ancient mini fridge had lost lagering capabilities. I did defrost it, and was careful to get it to properly seal (thanks, bungees!). This morning, I was at 19.5 C / 67 F (for the D-rest); I set my controller to 0.5 C / 33 F. Tonight, I was at 2.7 C / 37 F. I suspect the gelatin will be WAY more effective this time around (last time, I could barely get below 50 F).

Also, I've packed my Belgian Blond buckets in ice; I'll add gelatin to them in the morning, and keep them cold until the weekend.

Is it possible that I really am going to end up with a couple of decent beers for this comp?




Posted 34 days ago.

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