After brewing a ten gallon batch of Munich Dunkel on my Blichmann BrewEasy, it was split into two 5 gallon batches and pressure fermented separately with different yeast strains; a Wyeast Bavarian Lager 2206 in a FermZilla All Rounder and a Wyeast Munich Lager 2308 in a Spike Brewing Flex+.Now, it’s time for my informal […]
Is Oatmeal Stout a breakfast food?
The end of Summer was fast approaching and I had not yet brewed an Oktoberfest beer. What was I to do? The answer: Make it in three weeks using the quick lager method; a combination of pressure fermentation and gelatin fining. A ten gallon batch was split in half to ferment under pressure; half in […]
I brewed a “quick lager” in a fraction of the time it takes to make a typical lager. I used the Spike Flex+ fermenter to ferment a lager under pressure at room temperature without the need for cold temperature control and “lagered” it by fining the finished beer with gelatin instead of spending weeks in […]