What You Don’t Know You Don’t Know Can Hurt You

My latest beer, an orange lager, is nearly ready to keg, and I only started on Monday.

Brewing is like cooking, because it’s really a kind of cooking. It’s a culinary art. Beverages are part of every cuisine. I stand by that. Like all types of food and beverage preparation, brewing is full of myths and old wive’s tales. You know what I mean. “Steaks have to be rested.” “Dough has to be kneaded for 10 minutes.”

Traditional lager brewing takes a long time. Lagers are fermented at lower temperatures than ales, slowing the yeast down. Then they are “lagered,” which means they sit and age for weeks to kill the off flavors. How much of this stuff is really necessary? Not all of it.

There is a site called Brulosophy. The proprietor tests beer myths. For example, he may make two batches of the same beer, boiling one for 30 minutes and the other at 60. He then makes people taste the results and tell him whether they can tell a difference. He applies statistics to determine whether there really is a perceptible difference. He has brewed beers at different temperatures with excellent results. He has tested to see if lagering is needed. He has done all kinds of things to annoy traditionalists. There must be a bounty on him in Germany.

Also, homebrewing has changed over the last few years. For one thing, many people, myself included, now ferment some beers under pressure. The pressure suppresses off flavors that ordinarily arise when you ferment at higher temperatures. If you crank up the pressure, you can ferment faster and get the same results. Yeast likes heat.

I started pressure-fermenting as soon as I heard about it. I made the mistake of buying a plastic pressure fermenter called an All-Rounder. It’s made by Kegland, an Australian company. Actually, I think they’re Chinese, because they have a shop on Aliexpress, the guy who does their videos looks Chinese, and they have at least one product they can’t sell in the US because of patent problems.

The All-Rounder is just a huge plastic jug with a round bottom. The screw-on lid has fittings on it for disconnects, which are devices that let gas and liquid go in and out.

I got a decent lager out of my All-Rounder on the first try. I fermented at 75°, which was convenient. No fridge needed. It had a taste that reminded me of freshly-mown grass, but it wore off after a month.

I decided I did not like the All-Rounder. The jug is flimsy. It weakens with repeated use. You’re supposed to pressure-test it and eventually get rid of it. I don’t want a fermenter blowing up in my garage, and I don’t want to spend a lot of money on the same product, over and over. It’s like buying an inkjet printer for $50 and spending $5000 on ink.

I now use Torpedo Megamouth 6-gallon stainless kegs. These do not blow up if the pressure gets too high. Like ordinary homebrew kegs, they have pressure relief valves, and these valves release long before the pressure can hurt stainless steel. Plastic, not so much. Not if it’s old and weak.

I make 5 gallons of beer at a whack, so a 6-gallon keg will hold all the beer plus whatever foam grows on top. I add a product called Fermcap to prevent the foam from getting too thick.

I wondered if fermenting at 75° caused my off flavor. I also suspected oxygen, because I believe there was a point where I had to let a tiny bit of air into the All-Rounder. I decided to ferment this latest batch at 60° instead.

There are always a few little problems on brew day, but I got this thing into the fridge in the evening on Monday.

Of course, I always have to make a mistake, and this time, I failed to set the keg O-ring properly. As of yesterday, I thought the beer was doing nothing, because the pressure wasn’t building. I have a gauge on the fermenter, and it was stuck at zero.

Instead of doing the obvious thing and checking the seal with soapy water, I fiddled around for several hours. Finally, I got out the spray bottle, and I found the issue. I fixed it up and pumped 15 psi into the keg. While I was doing all this, I had to crack the keg lid open, and I saw all sorts of krausen, which means foaming yeast. The fermentation was flying.

Today when I checked, the pressure was way over 15. It was past the numbers. Maybe 25, if I had to guess. I adjusted it and tested the beer’s specific gravity, which drops as beer ferments. I got 1.013. That was a lot lower than what I expected. Things are going quickly.

I had some unusual problems measuring the gravity on Monday. Not sure what was happening. I was using a cheap refractometer which generally works fine. I have a theory that, because I was mixing boiled water into the wort to change the gravity, I got some samples which had more water in them than others. Or maybe stirring the crud on the bottom of the kettle up while mixing the water in increased the gravity for some readings. Anyway, my best guess is that the OG (original gravity) was 1.053, or 0.001 above the target. A bullseye, really, because refractometers and hydrometers aren’t as accurate as brewers like to think. This beer’s gravity plunged 40 points in under 60 hours.

My target FG (final gravity) is 1.012, so 1.013 means the beer is either finished or nearly so. If it was actually lighter than 1.053 to start, it’s done. If it was heavier, it may have some time to go.

It tastes fine, except for the harsh yeast bite every new beer has before the yeast drops out. Yeast is bitter. I’m not getting any grass flavor.

It looks like I can ferment a great lager in 4 days at 60°, which tells me there is no reason to go to 75°. I remember when people were keeping lagers in their fermenters for much longer. Four days will be fine.

Now I have to decide when to clarify and keg the beer.

Conventional wisdom says beer doesn’t ferment after kegging, but I know this is wrong. It may be true for factory beers, some of which are pasteurized, but I know at least one of my beers (stout) gets dryer after kegging, and that means yeast is at work.

I would like to have yeast on the job after kegging, to continue to improve the beer.

What about clarifying? I will be adding gelatin to the beer, and this makes all the floating stuff fall out, presumably including yeast. If I clarify before kegging, will that be too much for the yeast to handle?

Stout isn’t clarified, so I can’t really judge by what it does.

When I got started in brewing, they told me not to touch a lager for weeks after I kegged it. Should I listen to that advice now? I don’t think so. Many people question it, and not just people who don’t know good beer.

I think this beer will be very good as soon as I keg it, and it will be perfect a month later. The plan is to keg it and then put it in the keezer at 35°. I’m a slow drinker, so I will probably take 6 months to empty it. I think it will age perfectly well during that time, and I think the beer will stop improving after a month.

Brewers who do lagers often do “diacetyl rests.” This means heating your still-unkegged beer a few degrees and letting it sit until the diacetyl goes away.

Diacetyl is the chemical they put on fake buttered popcorn. Sometimes beer generates it during fermentation. I don’t plan to do a diacetyl rest. My understanding is that warm fermentations don’t produce diacetyl. This is one of the reasons people use pressure. I have also read that commercial brewers use pressure for this reason.

I think I’ll just shoot gelatin into this beer tomorrow and keg it using a closed, oxygen-free system. I should be drinking it on Saturday.

Tomorrow I’m making stout. I haven’t finished my last keg, but the thought of being without stout is terrifying. After that, I might go nuts and make a wheat-heavy Belgiany beer I made in the past. It’s very strong and full of flavor, and you can literally age it for years without ruining it.

By the middle of next week, I should have a keg of orange lager and a fresh keg of stout ready to drink. After that, I’ll feel safe enough to play with other things. I don’t want to run out of staples. They come first.

I wanted to call my orange lager Mar-a-Lager, for obvious reasons, but someone took the name a long time ago. Same for MAGA Lager. “Bigly” is taken. “Covfefe.” I call it Great Again Lager. Best I could do.

Because the beer I’m making now is already under pressure, carbonating it should be either easy or unnecessary. Another benefit. Carbonating a flat new beer is tricky, and you can end up with a long period of foamy beer.

It’s nice, having kind of a system worked out. I don’t wonder what equipment I need or what changes I have to make. The basic plan is in place. Everything else is small strokes.