![]() Using his newly gained knowledge, he starts experimenting with the English way of kilning and creates an amber malt that is just slightly caramelized. They take what they learn, legally and illegally, back to their respective home cities and in 1836, Dreher takes his place at the head of his father’s brewery. It seems they may have even gone as far as stealing samples of wort and yeast from some of the breweries for later analysis. But by the early 1800s, the British are refining a way to dry malt using hot air instead of direct heat, imparting a lighter color to the malt and a more delicate profile.ĭreher and Sedlmayr learn of this new technology while visiting English breweries. Up to end of the 1700s malt was kilned directly over fire, creating a malt dark in color, with a strong toasty, sometimes smoky, profile. Somewhere along their travels the two meet, become good friends, and even make much of their remaining travels together.Īt this time, early in the 1830s, a new kilning technology has come into use in England. So he undertakes an apprenticeships journey, visiting a series of breweries around Europe.Īt the same time another young brewer, Gabriel Sadlmayer II, son of Gabriel Sadlmayer, owner of Spaten Brewing Company, is also making the same journey of learning. Instead, the late 1820s finds Anton starting his brewing education in anticipation of taking over the brewery at a later time. So my question is, any harm in bringing the keg out of cold storage and trying to get the yeast to wake back up for the Vienna? The Dunkel like I said is still in primary so I am letting it go longer to see if anything happens.In 1820, Franz Anton Dreher dies leaving the Klein-Schwechat Brewery to his ten-year-old son, Anton Dreher but Anton is too young to take over operations. Perhaps the yeast I got is just on the lazy size, I dunno! Oxygenated with pure O2 for 90sec or so for each, proper pitch rate with large starters, etc… Fermentation was quick, seems to hit it’s FG in just a few days. ![]() Past lagers I have done with other yeast strains fermented out lower, this is the only one being a bit tricky. AA was a little higher, but I also mashed lower. It’s still in primary, so I am letting it go another week or so to see if any further activity happens. The lager I brewed right after (Dunkel) had an OG of 1.057 and also stopped at 1.017. I was hoping for 1.013-1.015 FG, so it’s not too far off. It’s fully carbonated and everything by now, but if I can get the yeast to eat another point or two of sugar it will be worth waiting another few weeks to re-condition and stuff if the yeast will do anything.Īny harm in doing so? The beer tastes good, but a little sweet perhaps. It’s been at 40F for about two weeks or so now. I thought I was sure it hit FG, but wonder if it would hurt to take the keg out of the keezer, let rise to room temp and shake it around a bit to get yeast back in suspension to try and do a little more work for two weeks or so. I am wondering for this yeast WLP833 (70-76% typical AA) if it really needed more time. My FG ended up at 1.017 (67% AA) from the OG of about 1.053. I have a Vienna lager brewed a few weeks ago that had a primary time of about 2.5 weeks… FG seemed stable from the time I start rising the temp for D-rest a few days and didn’t drop further over the course of a few days.
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