BeerSmith™ Recipe Cloud

Notes

I followed the recipe and brew process described by Beersmith once I had created the recipe up until it came time to boil. I ran off , then chilled the wort to 100 deg F. I taped heat film to the outside of my kettle, set up on a temp controller set for 99 deg F. I covered the pot with several layeres of plastic wrap and then purged the oxygen out of the head space with CO2. I pitched one viat of While labs Lactobacillus debreuckii, and one small handful of unmilled German Pilsner malt into the pot. I waited 24 hours and checked on the wort. The pH had dropped to 3.2 as determined by a calibrated digital pH meter. I removed the plastic wrap, and the heat film and boiled the wort as per the brew steps outlined by Beersmith in my recipe. I ran off the wort in to fermenters and aerated and pitched at 68 deg F. In one carboy I pitched Wyeast German Ale yeast, in the other a big pitch of B. bruxellensis I had left over from a previous beer, a Brett Saison. On 07.08.14 both carboys were at 1.006 SG. Next time mash at a much higher temp so the bacteria have a harder time working over the long chain sugars and don't convert starches to that weird popcorn flavor it got.