0- Sulfur is more yeast and its post hot side driven(fermentation). Some yeast can handle it, some can’t. Thats why we speak of dialing in process, and lowering dosage. IF you still need the high dosage it may be wise to start cutting with ascorbic, and meta.
Just wanted to post that I picked up a fresh 12 pack of “Made is USA” Becks before the weekend and although it was good, I don’t think it really had much “IT”. I was mostly surprised by the lack of light skunking. I am actually most surprised how similar my NGP is to it. Especially since my NGP was really a anti-lager of sorts: Dry yeast/warm ferment/american grain&hops/grain to glass in 14 days… Honestly was hoping for quite the different experience where it would really fire me up for LO, but not so. That said, my recollection of Bittburger is that it had IT in spades…
Agreed
I’ve brewed four batches with an SS chiller (and no other copper in my system) but no SMB. Of the three I have tried so far, none have had any sulfur issues. Yeasts used were 1098 (I think), 3711, and 1388.
I’m planning to keg my first batch tomorrow night that was brewed with both no copper and SMB. I’ll see how the gravity sample tastes. I used 3787 in that one.
In cans? It has IT to me, not as much as Bitburger, but definitely has some of IT. And I’ve only seen it in 4 packs of cans.
Thanks for the feedback.
In reference to Beck’s, I’ve sample some 12 or so individual bottles of various freshness over the last month. My correspondence with AB yielded the following information:
Freshness dating:
The Beck’s bottling code switched from the “Born On” style date to a Julian date at some point.
16202 = 202nd day of 2016 or July 21, 2016
S = St. Louis, W = Williamsburg
Freshness Guarantee:
AB guarantees 6 months freshness.
Observations:
I’ve found that after the 3 months out the flavor drops off. The beer gets flatter. This is of course dependent on many things (distribution, handling, etc.) 3 months or less and it had all the markers associated with a good German lager: great noble aroma, great foam, fresh malt flavors, etc.
So “fresh” is a factors of many things. I would argue that if it’s older than 3 months you didn’t taste it at it’s peak.
You really have to get Beck’s in the can. It doesn’t seem to be available everywhere unfortunately. I am VERY close to being 100% done with bottles at this point. There are VERY few exceptions, of course.
Makes me confident to buy a SS IC. Thanks for your help.
Maybe look into 1/2" tubing, which is pricier, but the chill times are much longer if you go from 1/2" copper to 3/8" SS.
Definitely. When I get one, it’ll be 1/2" for sure.
3/8" is technically more efficient than 1/2". Greater surface area/water to wort contact.
Funny you mention that Monk. I saw that info before and went looking for date codes etc when I bought the 12 pack but the case was completely sealed up (actually a good thing to me) and no info, so I rolled the dice. I took a gander last night and I am within 90 days. 16231WC40 to be exact. I was lead to believe that this was made in Columbus Ohio, but not sure. I will also say now that you mentioned it, there was no head to this beer AT ALL. Gone in seconds. This all might sound like the beer “sucked” but that is far from the truth. Easily the freshest Beck’s I ever had, I’d say.
Yeah, I’ve read that. But all I know is the 1/2" copper I have now cools quicker than the old 3/8.
@Beerery (Bryan).
Questions about your recirculation process within.
- Between the hose return from the pump and the loc-line parts, seems you will have quite a bit of air pushing through immediately after you start pumping. Do you just hold it above the mash manually above the mash, start pumping and submerged it as soon as the liquid starts coming or do you have a special trick to automate this and avoid pushing air inside the mash for a few seconds? (or is this negligible?).
Thanks in advance,
When naturally carbonating beer in a keg, do you use the same amount of priming sugar you would use if bottling or do you use a bit less?
I’ve heard both, but tonight is the first time I am trying it for myself.
That’s exactly correct!
If I recall it was right around 80grams… I think.
A bleeder valve at the input would make this process a little less “risky”
Got my copy of Kunze today. Reminds me of my
old Morrison and Boyd Organic chemistry text in size and volume.