Brewday 29/10/10 - 'Spooky' Munich Hell

[mysterio]

I racked this at the weekend, it appears there was still a little fermentation to go as some gas was generated in the keg. I knew this could be the case because there was a hint of acetaldehyde in the sample I took. It dried out quite a bit, I think it was 1.009 - 1.008.

Acetaldehyde is now gone, now it just has some sulphur aroma, I hope this will dissipate in the keg. I will take it off pressure in the hope it will off gas a bit.

The flavour, very clean, maybe a little too watery, very little hop character. Very light. There might be a slight hint of DMS in there which could be from the starter. I'll give it a week or two cold before drawing samples.

[mysterio]

Accchhh I made a bit of a cock up with this. I just realised I didn't oxygenate the wort at all. Whoops! Hopefully won't affect the flavour too much.

[bosium]

How did the Clarityferm enzyme work? Did you notice any difference?

[mysterio]

Actually I just poured a half pint a moment ago for 'sensory analysis'. It's ridiculously clear. Not 'brilliant', but the keg is still sucking up small amounts of yeast. Once the yeast has dropped I'll post a pic. It tastes like it has been lagered for a few weeks already. Great long lasting head too.

I should point out I don't usually do a protein rest, so that may help contribute.

I'll be back for more clarity ferm for my lagers, for sure.

The yeast is great, by the way. Super clean, and it didn't seem too bothered about lack of oxygen (although my starters get well aerated). I think it's better than both Southern German and German lager from WL.